Braised coconut spinach with chickpeas & tomatoes
In terms of the whole going-gluten-free-thing, sometimes its just too much effort cause the great tasting (filling) dinners take too long, or are too expensive. This one, however, takes under 30 minutes, doesn’t strain your wallet and is really delicious!
You will need:
can of chickpeas
ginger, coriander, nutmeg and cinnamon
1 tbs tomato paste
can of coconut milk
Fry the onions in some olive oil. Once translucent add the chickpeas and continue to fry on a medium-high heat. At this point I added my spices – about a tablespoon of each or to taste. Next, the tomatoes & tomato paste. Cut your lemon in half and squeeze each half into your pan.
Pour in the coconut milk and leave to simmer for about 10 minutes. Add a good bunch of spinach leaves, allow to wither… And then its done!
I served mine with baked sweet potato (1.5 hours in the oven at 180) – a great combination – but it goes really well with rice too!
It serves 4 comfortably.