Recipe Alert: Braised Spinach & Chickpea with Lemon

2 Comments

Recipe Created by: Daniel Djoro 

Ingredients:

2 teaspoons oil

1 small onion (red or yellow)

4 large cloves garlic, peeled and minced

1 tablespoon grated ginger

1 large lemon, zested and juiced

1 dried hot red pepper (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

Heat the oil in a large pot over medium-high heat. Add the onion and cook for about 5 minutes, or until the onion begins to brown. Add the garlic, ginger, lemon zest, and red pepper (optional). Cook for 3 minutes, stirring frequently.Add the chickpeas and cook over high heat for a few minutes or until the chickpeas begin to turn golden and are coated with the onion and garlic mixture.Toss in the spinach, one handful at a time, which will take about 5 minutes. When doing so, stir in a handful or two and wait for it to wilt down, and thus make room in the pot, before adding the next handful.Pour in the coconut milk, and stir in the salt, ground ginger, and lemon juice. Bring to a simmer, reduce the heat, and cook for 10 minutes or until the chickpeas are warm throughout. Taste, add salt and lemon juice to taste, and enjoy!

2 thoughts on “Recipe Alert: Braised Spinach & Chickpea with Lemon

  1. What a great recipe! I don’t walk much, broke all bones in my leg and ankle so walking is difficult and shopping even more so. It would be fabulous if you could deliver meals to people who seldom go out.

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