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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.
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Add chickpeas and sauté until they start to become golden.
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Add in spinach gradually until it all wilts.
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Next, stir in the coconut milk. Season with salt & pepper and lemon juice. Let simmer for a few minutes.
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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!