Serve this over your favorite rice for a healthy gluten-free, vegan meal.
To make this #dinnerdoneby9am I prepare the dish in the morning without adding the spinach, refrigerate all day, then reheat and add spinach prior to serving.
-1 Tbsp olive oil
-1 small onion, diced
-1/2 cup sun-dried tomatoes, chopped
-4 large cloves garlic, peeled and minced
-1 tablespoon peeled and grated fresh ginger
-pinch red pepper flakes
-1 (15-ounce) can chickpeas, drained and rinsed
-1 pound baby spinach
-1 (14-ounce) can coconut milk
-2 tablespoons freshly squeezed lemon juice
-1 teaspoon ground ginger
-1 teaspoon salt
Heat the oil in a medium pot over medium-high heat. Add the onion and cook until the onion is beginning to brown, about 5 minutes. Add the sun-dried tomatoes, garlic, fresh ginger, and red pepper flakes. Cook for 3 minutes, stirring frequently. Add the chickpeas and cook over high heat for a few minutes.
Toss in the spinach, one handful at a time. Stir a handful or two into the pot 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, add the coconut milk, lemon juice, ground ginger, and salt. Bring to a simmer, then turn down the heat and cook until the chickpeas are warmed through, about 10 minutes. Taste and season with more salt and lemon juice if needed. Serve hot over rice.
