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Braised Coconut Spinach with Chickpeas and Lemon Recipe

Name: Braised Coconut Spinach with Chickpeas and Lemon Recipe
Prep time: 15 min
Cook time: 30 min
Cuisine: American
Ingredients: 1 can chickpeas, drained and rinsed; 1 can coconut milk; 1 onion, diced; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 2 cloves garlic, minced; 2 cups baby spinach leaves, roughly chopped; 2 cups vegetable broth or water; 2 tablespoons olive oil; Juice of ½ lemon; Salt and freshly ground black pepper to taste; ¼ teaspoon cayenne pepper; ½ teaspoon smoked paprika

Category
American
Cusine
American

What do you need?

How to make?

Ingredients

2 tablespoons olive oil

1 onion, diced

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon ground coriander

½ teaspoon smoked paprika

¼ teaspoon cayenne pepper

1 can chickpeas, drained and rinsed

2 cups vegetable broth or water

1 can coconut milk

2 cups baby spinach leaves, roughly chopped

Juice of ½ lemon

Salt and freshly ground black pepper to taste

Directions

In a large, heavy pot , heat the oil or ghee over medium-high heat until shimmering. Add the onion and cook until soft and beginning to brown, about 5 minutes. Add the garlic, grated ginger, sun-dried tomatoes, lemon zest, and red pepper, if using. Cook until the garlic is fragrant, 1-2 minutes.