Spinach with Chickpeas in Coconut Milk
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 750 g spinach, fresh
- 1 onion (s)
- 2 cloves garlic)
- 1 piece (s) ginger, fresh (size to taste)
- 1 chilli pepper (size according to heat and taste)
- 1 organic lemon (s)
- some oil, neutral
- 500 g chickpeas, cooked
- 50 g tomato (s), dried
- 400 ml coconut milk, unsweetened
- a bit salt
- Desiccated coconut, roasted, optional
Print Recipe
Pin Recipe Instructions
- Soak the dried tomatoes in a little water for ten minutes. Then squeeze out lightly and cut into large pieces.
- Clean, wash and drain the spinach. Depending on the size of the leaves, cut them into small pieces. Chop the peeled onion and garlic into small pieces. Peel the ginger and finely dice or grate. Core the chilli pepper, remove the white partitions, finely dice the pulp. Wash the lemon with hot water, dry it, peel off the peel with a zest zipper.
- Heat the oil in a large saucepan, sauté the onion, garlic, ginger, chili, lemon zest and tomatoes. Add the chickpeas and let them steep in the mixture. Gradually add the spinach, let it collapse.
- Then add the coconut milk. I do not recommend pouring in the entire amount at once. The decisive factor is how liquid you want the dish to be, which also depends on what is to be served with it.
- Let it steep a little and season with lemon juice and salt. Sprinkle with toasted coconut flakes as desired. Serve with rice, naan bread, or sweet potato chips.
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