Whisking It



April 2013

Braised coconut spinach with chickpeas & tomatoes

Written by , Posted in Mains

One gluten free, vegetarian dinner to go please.

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:
1 onion
spinach leaves
can of chickpeas
cherry tomatoes
1 lemon
ginger, coriander, nutmeg and cinnamon
1 tbs tomato paste
can of coconut milk
olive oil
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.



  1. Nick Barjak

Leave a Reply

Your email address will not be published. Required fields are marked *