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5 from 1 vote
Sweet potato with spinach
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Braised Chickpeas & Spinach in Coconut Milk
Ingredients
  • 2 tbsp olive oil
  • 1 yellow onion chopped
  • 4 large garlic cloves minced
  • 1 tbsp fresh ginger minced
  • ½ cup sundried tomatoes chopped
  • 1 can 15 oz chickpeas, drained
  • 1 lb fresh spinach
  • 1 can 14 oz light coconut milk
  • 2 sweet potatoes
  • Salt and pepper
Instructions
  1. Heat a large skillet and add in olive oil. Sauté onion for a few minutes until translucent, add in garlic, ginger, and sundried tomatoes. Let cook for a couple minutes.
  2. Add chickpeas and sauté until they start to become golden.
  3. Add in spinach gradually until it all wilts.
  4. Next, stir in the coconut milk. Season with salt & pepper and lemon juice. Let simmer for a few minutes.
  5. Spoon the mixture over a baked sweet potato and top with chopped parsley. You can also put this on top of rice, pasta, or eat on its own!