Braised Coconut Spinach with Chickpeas

Nguyên liệu

• 2 thìa cà phê olive oil
• 4 garlic cloves , minced
• 1 thìa canh freshly grated ginger
• 1 yellow onion , chopped
• 1/2 chén sun-dried tomatoes, chopped
• 1 lớn lemon , zested
• 2 thìa canh lemon juice (same zested lemon can be used)
• 1 14-oz can chickpeas, drained
• 1 pound baby spinach
• 1 14-oz can coconut milk
• Salt , to taste
• 1 thìa cà phê ground ginger
• Red pepper flakes (optional)

Cách làm

1. In a heavy pot, heat olive oil on medium-high heat. Add the onions and cook until translucent. Mix in the ginger, garlic, tomatoes, lemon zest and red pepper if using. Stir for about 3 minutes.
2. Add in the chickpeas. Increase to high heat and stir until the chickpeas turn golden. Make sure it is well coated with the spices.
3. Add a handful of spinach in batches, allowing for it to wilt before adding another. Stir well.
4. Pour the coconut milk, ground ginger, and lemon juice. Season with salt. Let it simmer, then lower the heat to medium low and continue on for another 10mins. Taste to see if more lemon juice, salt or other spices are needed.
5. Serve with rice, couscous or quinoa.