Coconut Chickpea Spinach Stew
Author: Rouxbe Cooking School
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
- 2 tbsp. coconut or olive oil
- 1 medium onion, diced
- 3 clove garlic, minced
- ¼ cup white wine
- ½ cup sun-dried tomatoes
- 1 15oz. can chickpeas, rinsed
- 1 tsp red pepper flakes
- 1 15 oz. can coconut milk
- juice and zest of 1 lemon
- 4 cups baby spinach
- salt & peper to taste
- ¼ cup cilantro
Instructions
- Heat coconut or olive oil in a pot over medium-high heat. Add onions and saute till translucent, add garlic and saute for additional 30 seconds. Deglaze with white wine. Add chickpeas and coconut milk. Lower temp and simmer for 30 minutes till chickpeas all-dente.
- Add lemon zest and juice to stew.
- Add spinach till it wilts, do not over cook or the spinach will loose its color.
- Enjoy with some crusty bread.
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