Try this Braised Coconut Spinach and Chickpeas with lemon over Sweet Potato recipe, or contribute your own.
Suggest a better descriptionHeat the oil in a large, deep Dutch oven or heavy pot over medium-high heat. Add the onion and cook for about 5 minutes, or until the onion is beginning to brown. Add the garlic, ginger, sun-dried tomatoes, lemon zest, and red pepper, if using. Cook for 3 minutes, stirring frequently.
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.
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. When all the spinach has been added, pour in the coconut milk, salt, ground ginger, and lemon juice. Bring to a simmer, then turn down the heat and cook for 10 minutes, or until the chickpeas are warmed through. Taste and add more salt and lemon juice, if necessary.
Serve hot over roasted sweet potatoes, with cilantro leaves and toasted unsweetened coconut to garnish.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (514g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 578 | ||
Calories from Fat: 290 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 32.2g | 43 % | |
Saturated Fat 20.1g | 101 % | |
Monounsaturated Fat 3.7g | ||
Polyunsanturated Fat 5.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 1217.6mg | 42 % | |
Potassium 1177.8mg | 31 % | |
Total Carbohydrate 66.5g | 20 % | |
Dietary Fiber 13.1g | 52 % | |
Sugars, other 53.4g | ||
Protein 14.3g | 20 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 578
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