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Braised Coconut Spinach & Chickpeas with Lemon

Faith Durand
  • minutes
  • Serves 4

INGREDIENTS

1 lb

Baby spinach

1 15 ounce can

Chickpeas

1

Cilantro, Fresh leaves

4

large cloves Garlic

1 tbsp

Ginger, fresh

1 tsp

Ginger, ground

1

Lemon, zest of large

1/2 cup

Sun-dried tomatoes

1

Sweet potatoes, Whole roasted

1

Yellow onion, small

1

(13 to 14-ounce) can Coconut milk

2 tbsp

Lemon juice, freshly squeezed

1

Red pepper, dried hot

1 tsp

Salt

1

Coconut, Toasted unsweetened

2 tsp

Oil or ghee

1 person Recommend This Recipe