Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, braised coconut spinach & chickpeas with lemon. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
This isn't, by any means, an especially difficult or even original meal; there are scads of recipes out there for greens braised in coconut milk. Here's a quick video of how braised coconut, spinach and chickpeas with lemon would be cooked. We're making Coconut Braised Chickpeas with Sun-Dried Tomatoes and Spinach.
Braised Coconut Spinach & Chickpeas with Lemon is one of the most popular of current trending foods in the world. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. Braised Coconut Spinach & Chickpeas with Lemon is something which I have loved my entire life. They are nice and they look wonderful.
To begin with this recipe, we have to first prepare a few ingredients. You can cook braised coconut spinach & chickpeas with lemon using 12 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Braised Coconut Spinach & Chickpeas with Lemon:
- Take 1 onion diced
- Make ready 4 cloves garlic , minced
- Prepare 1/2 inch ginger , minced
- Get 1/2 cup tomatoes of sundried , chopped
- Make ready 1 lemon large , zested and juiced
- Prepare 1 can chickpeas of , drained
- Take 1 packed spinach of baby
- Get 1 can coconut milk of
- Take to taste Salt pepper and
- Take Oil
- Get Sweet Potatoes , cooked
- Prepare cilantro coconut Freshly Chopped and shredded for garnish
I stumbled on this recipe for Coconut-laced Spiced Spinach as I was flipping through Anjum. These quick, easy, and delicious vegan sundried tomato and coconut braised chickpeas are the Excuse me while I eat these vegan sundried tomato and coconut braised chickpeas every day for. Top with a few spoonfuls of the tandoori sauce from the baking dish (you will have extra sauce). Stir the spinach through the dahl, reserving a handful to serve.
Instructions to make Braised Coconut Spinach & Chickpeas with Lemon:
- To some heaed oil, add the onions and minced ginger and garlic and saute until the onions are golden brown. Add the sundried tomatoes and the lemon zest and cook for a few minutes. Make sure you stir frequently
- Next add the can of chickpeas and cook on high heat until the chickpeas are coated with the onion mixer
- Add the packet of baby spinach, handful or two, and once it wilts, add the next handful. Once all the spinach has wilted, add the coconut milk, lemon juice and season with salt and pepper. Reduce the heat, and cook for 10mins or so
- In the mean time cook the sweet potatoes
- When its ready to serve, place a sweet potato on a plate, I decided to cut it into half and spoon over a generous amount of the chickpea spinach mixture over it. Garnish with cilantro and shredded coconut
- Serve immediately
Add the lemon juice, coconut "Great recipe - love it and it's going to remain a favourite. Add the coconut milk and bring to a simmer. Simmer until the mixture thickens, about four to five minutes. Spinach quickly braised in coconut milk with aromatic garlic, pungent vinegar, and sweet-salty Ladle the spinach and its sauce over rice or your favorite whole grain, and top with the garnishes of. Making Vietnamese coconut braised pork is super easy.
So that is going to wrap this up with this special food braised coconut spinach & chickpeas with lemon recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
