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Braised Coconut Chickpeas with Spinach & Lemon

Yields1 Serving

Adapted from The Kitchn.

 canola oil, for cooking
 1 small onion, chopped
 4 large garlic cloves, crushed
 1 Tbsp. grated fresh ginger
 1 tsp. curry paste or powder (optional)
 1/2 tsp. chili powder
 1/4 cup sun-dried tomatoes, chopped (or a handful of grape tomatoes, halved)
 zest of half a lemon, and juice of all of it
 pinch red pepper flakes
 1 19 oz (540 mL) can chickpeas, drained well
 a big handful of chard or spinach, torn
 1/2-1 14 oz (398 mL) can coconut milk
 1/2 tsp. salt, or to taste
 roasted sweet potatoes
 chopped fresh cilantro and toasted coconut, for garnish (optional)

Wash the sweet potatoes and poke them a few times with a fork. Bake directly on the oven rack for 45 minutes to an hour, or until soft.


In a large, heavy skillet, heat the oil over medium-high heat and cook the onion for about 5 minutes, until soft; add the garlic, ginger, curry paste or powder and chili powder and cook for another minute or two. Add the sun-dried tomatoes, lemon zest and juice and red chili flakes; cook for 2-3 minutes, stirring often.


Add the chickpeas and cook over high heat for a few minutes or until the chickpeas are beginning to turn golden and they are coated with the onion and garlic mixture. Add the chard or spinach and cook until it wilts; add the coconut milk, bring to a simmer and cook, stirring often, until the mixture thickens. Add the salt and cook until it's as thick or saucy as you like, adding more coconut milk as needed.


Serve hot over split roasted sweet potatoes, with cilantro and toasted coconut sprinkled on top. Serves 4.