Coconut Braised Ginger Chickpeas w/Wilted Spinach & Sundried Tomatoes
Warning...this meal is a complete flavor bomb! If you are looking for a fresh, bright dish that is perfectly refreshing for those warm spring and summer nights, then try this recipe! Different pops of flavor throughout each bite, this recipe develops the perfect notes of savory, sweet and scrumptious. This is a perfect dish to serve to your vegan-curious friends.
Ingredients
For the flavor development
- 1 small yellow onion
- 6 cloves garlic - minced
- 1 1/2 tbsp fresh ginger - minced
- 1 whole lemon
- 1 cup sundried tomatoes - julienne - if using the kind packed in oil, drain them first
- 3 cups organic chickpeas - drained & rinsed
- 1 tsp red pepper flakes/chili flakes
- 1 tbsp organic coconut oil - omit oil if NOSS - use broth (you know how to do this!)
For the freshness
- 1/2 lb fresh spinach - I actually just grab a bunch of handfuls
Pull it all together
- 1 can organic coconut milk
- 1 tsp ground ginger
- salt & pepper - to taste
- 2 cups organic farro* - cooked
- chopped scallions and cilantro for garnish
Instructions
- Gather and prepare your ingredients. This is the mise en place or setup. Zest and juice the lemon into two different bowls; reserve for later.
- Heat a large Dutch oven over medium/low - medium. Once hot, add the oil and the onions and a sprinkle of salt. Let the onions sweat and become translucent. About 8 min.
- Add the ginger and garlic. Sprinkle with a pinch of salt and let cook for another few minutes. Add the sundried tomatoes, red pepper flakes, lemon zest and 1/2 the lemon juice. Stir until completely mixed together. Let cook for a couple of minutes.
- Add the chickpeas and turn the heat up a little. Coat the chickpeas in the tomato mixture and let them develop a little color. Be careful not to let them burn! Once the chickpeas are completely heated through, turn down the heat and begin adding the fresh spinach by the handful.
- Once the spinach is just starting to wilt, add the coconut milk and bring to a low simmer. Add the remaining lemon juice and the ground ginger and stir. Add s&p to taste. Once the ingredients are completely mixed together and bubbly, the dish is ready!
- Spoon the mixture over the cooked farro and top with scallions and cilantro for garnish. Serve and devour immediately**
Notes
*Farro is one of my favorite grains and I use it in dishes that call for rice. It's super nutty and chewy and has a great al dente texture. Farro holds up nicely in soups and stew too! Did I mention I love FARRO?!
**The spinach and fresh herbs will start to lose their vibrant color the longer they sit.
Inspired by Rouxbe's Coconut Braised Chickpeas w/ Spinach & Sun-Dried Tomatoes original recipe found here.