Best 2 Braised Coconut Spinach Chickpeas With Lemon Recipes

Embark on a culinary journey to tantalize your taste buds with a delectable symphony of flavors. From the vibrant streets of India, we bring you an aromatic Braised Coconut Spinach Chickpeas with Lemon, an explosion of spices, textures, and colors. This flavorful dish is a delightful blend of tender chickpeas simmered in a creamy coconut broth, infused with a harmonious balance of ginger, garlic, and aromatic spices. Leafy spinach adds a vibrant green hue and a boost of nutrients, while tangy lemon zest and juice brighten up the palate.

Complementing this main course, you'll find an array of delectable side dishes to elevate your meal. Indulge in the creamy goodness of Coconut Rice, a fluffy and aromatic staple that pairs perfectly with the rich flavors of the main course. For a refreshing contrast, prepare a vibrant Lemon-Tahini Sauce, its tangy and nutty flavors adding a delightful dimension to each bite. And to complete your culinary adventure, relish the crunchy and refreshing Cucumber-Radish Salad, a medley of crisp vegetables tossed in a zesty dressing, providing a refreshing and light balance to the hearty main course.

Let's cook with our recipes!

BRAISED COCONUT SPINACH & CHICKPEAS WITH LEMON RECIPE - (4.5/5)

Braised Coconut Spinach & Chickpeas with Lemon Recipe - (4.5/5) image

Provided by á-71

Number Of Ingredients 13

Ingredients

2 teaspoons oil or ghee
1 small yellow onion, chopped
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 (about 2 tablespoons juice)
1 dried hot red pepper or dash of red pepper flakes
1 (15-ounce) can chickpeas, drained and rinsed
1 pound baby spinach
1 (14-ounce) can coconut milk
1 teaspoon ground ginger
Salt to taste
Sweet potatoes, pasta, rice, quinoa to serve over.

Steps:

1. Heat the oil or ghee in a large, deep Dutch oven, heavy pot or skillet 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. Cook for 3 minutes, stirring frequently. 2. 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. 3. 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 added, pour in the coconut milk, 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 warmed through. Taste and add more salt and lemon juice, if necessary. 4. Serve hot over roasted sweet potatoes, with cilantro leaves and toasted unsweetened coconut to garnish.

BRAISED COCONUT CHICKPEAS WITH SPINACH & LEMON

Braised Coconut Chickpeas with Spinach & Lemon image

Adapted from The Kitchn.

Provided by Julie

Categories one dish

Number Of Ingredients 15

Ingredients

canola oil, for cooking
1 small onion, chopped
4 large garlic cloves, crushed
1 Tbsp. grated fresh ginger
1 tsp. curry paste or powder (optional)
1/2 tsp. chili powder
1/4 cup sun-dried tomatoes, chopped (or a handful of grape tomatoes, halved)
zest of half a lemon, and juice of all of it
pinch red pepper flakes
1 19 oz (540 mL) can chickpeas, drained well
a big handful of chard or spinach, torn
1/2-1 14 oz (398 mL) can coconut milk
1/2 tsp. salt, or to taste
roasted sweet potatoes
chopped fresh cilantro and toasted coconut, for garnish (optional)

Steps:

Wash the sweet potatoes and poke them a few times with a fork. Bake directly on the oven rack for 45 minutes to an hour, or until soft.
In a large, heavy skillet, heat the oil over medium-high heat and cook the onion for about 5 minutes, until soft; add the garlic, ginger, curry paste or powder and chili powder and cook for another minute or two. Add the sun-dried tomatoes, lemon zest and juice and red chili flakes; cook for 2-3 minutes, stirring often.
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. Add the chard or spinach and cook until it wilts; add the coconut milk, bring to a simmer and cook, stirring often, until the mixture thickens. Add the salt and cook until it's as thick or saucy as you like, adding more coconut milk as needed.
Serve hot over split roasted sweet potatoes, with cilantro and toasted coconut sprinkled on top. Serves 4.

Nutrition Facts :

Tips:

Prep your ingredients in advance: Chop the vegetables, drain and rinse the chickpeas, and grate the lemon zest before you start cooking. This will make the process go much faster.
Use a large pot or Dutch oven: This will give the ingredients plenty of room to cook and prevent them from sticking to the bottom of the pot.
Don't crowd the pot: If you're cooking a large batch, cook the vegetables in batches so that they have room to brown.
Season the dish to taste: Start with the amount of spices and salt called for in the recipe, then adjust to your preference.
Serve with your favorite sides: This dish is great with rice, quinoa, or naan bread.

Conclusion:

This braised coconut spinach chickpeas with lemon is a delicious and healthy vegan dish that is perfect for a weeknight meal. It's packed with flavor and is sure to please everyone at the table. The combination of coconut milk, spinach, chickpeas, and lemon is simply irresistible. So next time you're looking for a quick and easy vegan meal, give this recipe a try!