Braised Spinach and Chickpeas with Lemon

We love this stew. It has truly become a staple in our house. I know that I’ve talked about different dishes becoming staple foods. Sometimes that’s true and other times I go back and read an old recipe where I tout the deliciousness of the dish and exclaim that “this is a staple!”…when in fact…it never really became the signature entree I thought it would be. But this is different (really!). I’m sure I make it once a month. It is super easy to pull together, lasts for days, packed with veggies, and is even baby/toddler friendly (depending on how adventurous you and your tot are)! As the original post says best, this stew is “hot and spicy, extra tangy, rich and sweet.” Yum! Even though I do not make this too spicy, we still get the experience of all these flavors.

Braised Chickpea and Spinach with Lemon

Ingredients
Source: Adapted from The Kitchn
2 tsp. oil
1 small yellow onion, diced
4 large cloves garlic, peeled and minced
1 T. grated ginger, from a 3-inch piece
1/2 cup sun-dried tomatoes, chopped
1 large lemon, juiced (about 2 T. juice)
1/4 head of cauliflower, chopped
Dash of red pepper flakes (optional)
2 (15-ounce) can chickpeas, drained and rinsed
1 pound baby spinach
2 (14-ounce) can coconut milk
1 tsp. salt, or to taste
1/2 tsp. ground pepper
1 tsp. ground ginger
Serve over brown rice
Optional: garnish with cilantro

Directions

  1. Heat the oil  in a large, deep Dutch oven or heavy pot over medium-high heat.
  2. Add the onion and cook for about 5 minutes, or until the onion is beginning to brown. Add the garlic, ginger, sun-dried tomatoes, and red pepper, if using. Cook for 3 minutes, stirring frequently.
  3. 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 cauliflower. Add coconut milk and stir to combine. Bring to a boil and then let simmer while you add the spinach.
  4. Toss in the spinach, one handful at a time. This will take about 5 minutes; stir in a handful or two and wait for it to wilt down and make room in the pot before adding the next handful.
  5. Add salt, pepper, ground ginger, and lemon juice. Let simmer for at least 20 minutes to let all the flavors combine.  Taste and add more salt and lemon juice, if necessary. Serve over brown rice and garnish with cilantro, if using.

Voila!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s