Braised Coconut Spinach & Chickpeas with Lemon

Name: Braised Coconut Spinach & Chickpeas with Lemon
Yield: 4
Ingredients: 2 teaspoons oil of your choice (I used olive); 1 small yellow onion; 4 large cloves garlic, peeled and minced; 1 tablespoon grated ginger, use fresh!; 1/2 cup sun-dried tomatoes, chopped; 1 large lemon, zested and juiced (about 2 tablespoons juice); 1 dried hot red pepper or dash of red pepper flakes (optional); 15-ounce can chickpeas, drained; 1 pound baby spinach; 14-ounce can coconut milk; 1 teaspoon salt, or to taste; 1 teaspoon ground ginger; To serve:; Whole roasted sweet potatoes (allow yourself at least an hour for baking your sweet potatoes - I did mine at 400*)

Braised Coconut Spinach & Chickpeas with Lemon was pinched from <a href="http://www.dailyrebecca.com/2012/07/braised-coconut-spinach-chickpeas-with-lemon/" target="_blank">www.dailyrebecca.com.</a>

INGREDIENTS

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2 teaspoons oil of your choice (I used olive)

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1 small yellow onion

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4 large cloves garlic, peeled and minced

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1 tablespoon grated ginger, use fresh!

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1/2 cup sun-dried tomatoes, chopped

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1 large lemon, zested and juiced (about 2 tablespoons juice)

•

1 dried hot red pepper or dash of red pepper flakes (optional)

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15-ounce can chickpeas, drained

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1 pound baby spinach

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14-ounce can coconut milk

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1 teaspoon salt, or to taste

•

1 teaspoon ground ginger

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To serve:

•

Whole roasted sweet potatoes (allow yourself at least an hour for baking your sweet potatoes - I did mine at 400*)

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