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Serves 2, or 4 as a side dish

Ingredients
  

  • 2 tsp oil
  • 1 small yellow onion
  • 4 large cloves garlic peeled and crushed
  • 3- inch piece ginger grated
  • 1/2 cup sun-dried tomatoes chopped
  • 1 large lemon zested and juiced (about 2 Tbsp juice)
  • 1 dried hot red chilli or dash of red chilli flakes optional
  • 1 can chickpeas drained and rinsed
  • 450 g baby spinach or chard
  • 1 can coconut milk
  • 1 tsp salt or to taste
  • 1 tsp ground ginger

Instructions
 

  • Heat oil in a large pan over med-high heat. Add onion and cook for 5 mins. Add the garlic, ginger, sun-dried tomatoes, lemon zest, and chilli.
  • Add the chickpeas and cook over high heat for a few mins until they are coated with the onion and garlic mixture.
  • Toss in the spinach, one handful at a time. When all the spinach has been added, pour in the coconut milk, salt, ground ginger, and lemon juice. Bring to a simmer, then reduce heat and cook for 10 mins. Taste and add more salt and lemon juice, if necessary.
  • Serve hot over roasted sweet potatoes, with coriander.
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