Recipe

Well, the hateful recipe from last night made an appearance at lunchtime today and I have to say, it was much less terrible.  😉  What I think we’ve figured out is that it is toooo lemony and that perhaps the acid in the lemon does something nasty to the flavour of either the coconut or the spinach?
 
It was fully edible at lunch, enjoyable even and so I am going to post the recipe and the picture.  I am not posting the originating link though.  I haven’t been overly friendly to her recipe and I don’t want her to feel insulted or flamed…if you want the original link, just comment me.  Since it did not suit my personal taste, I will revise it a little the next time (there will be a next time) in order to suit my preference (much less lemon).
 

Braised Coconut Spinach & Chickpeas with Lemon
serves 4 as a main dish or 6 as a side

2 teaspoons oil or ghee
1 small yellow onion
4 large cloves garlic, peeled and minced
1 tablespoon grated ginger, from a 3-inch piece
1/2 cup sun-dried tomatoes, chopped
1 large lemon, zested and juiced
1 dried hot red pepper or dash of red pepper flakes (optional)
15-ounce can chickpeas, drained & rinsed
1 pound baby spinach
14-ounce can coconut milk
1 teaspoon salt, or to taste
1 teaspoon ground ginger

To serve:
Whole roasted sweet potatoes
Cilantro leaves, to garnish
Toasted unsweetened coconut, to garnish

Heat the oil or ghee 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 stirred in, pour in the coconut milk and stir in the 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 warm 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.

 

 

 

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