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Braised Coconut Spinach with Chickpeas and Lemon

Serious Eats
  • minutes
  • Serves 4

INGREDIENTS

1 lb

Baby spinach

1 15 ounce can

Chickpeas

1

Cilantro, leaves

4

large cloves Garlic

1 tbsp

Ginger

1 tsp

Ginger, ground

1

Lemon, large

1/2 cup

Sun-dried tomatoes

1

Yellow onion, small

1 14 ounce can

Coconut milk

1

Rice, Cooked

1

Red pepper or dash of red pepper flakes, dried hot

1 tsp

Salt

1

Coconut, Toasted unsweetened

2 tsp

Oil or ghee