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Braised Coconut Spinach & Chickpeas with Lemon


Fresh and tasty!


2 tsp oil
1 small yellow onion
4 large cloves garlic, peeled and crushed
3-inch piece ginger, grated
1/2 cup sun-dried tomatoes, chopped
1 large lemon, zested and juiced (about 2 tblsp juice)
1 dried hot red chilli or dash of red chilli flakes (optional)
1 can chickpeas, drained and rinsed
450g baby spinach
1 can coconut milk
1 tsp salt, or to taste
1 tsp ground ginger


Heat oil in a large pan over med-high heat. Add onion and cook for 5 mins. Add the garlic, ginger, sun-dried tomatoes, lemon zest, and chilli.
Add the chickpeas and cook over high heat for a few mins until they are coated with the onion and garlic mixture.
Toss in the spinach, one handful at a time. When all the spinach has been added, pour in the coconut milk, salt, ground ginger, and lemon juice. Bring to a simmer, then reduce heat and cook for 10 mins. Taste and add more salt and lemon juice, if necessary.
Serve hot over roasted sweet potatoes, with coriander.


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