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Coconut Braised Chickpeas with Spinach and Sun-Dried Tomatoes


Rouxbe Culinary Rx with some changes by Eve

The flavors of this dish are truly exceptional --- it became an instant favorite with my family!


1 yellow onion, diced
4 cloves garlic, minced
15 ml1 T. fresh ginger, minced
zest and about 1 tsp. juice of a lemon
120 ml1/2 c. sun-dried tomatoes, chopped
470 ml2 c. cooked chickpeas (or 15 oz can, drained, rinsed)
2 ml1/2 tsp chili flakes (or to taste)

230 g1/2 lb. fresh spinach, torn (or baby spinach)
14-oz can coconut milk
5 ml1 tsp. ground ginger
sea salt, to taste
freshly ground black pepper, to taste
5 ml1 tsp. garam masala*

1/2 bunch cilantro, optional for garnish

cooked brown rice or other grain


In a large pan over medium heat, saute the onions in a little water or broth until translucent.
Add the garlic, ginger, sun-dried tomatoes, lemon zest and chili flakes and cook for a minute or two.
Add the chickpeas and stir to coat, turning up the heat a bit to color them a little.
When chickpeas are heated through, turn the heat down again slightly and add the spinach a handful at a time, adding more as it begins to wilt.
Add the coconut milk and bring to a simmer. Stir to combine and then add the ginger, garam masala, and a bit of the lemon juice. Taste for seasoning and add salt, pepper, or more lemon as needed.

Serve with brown rice or other grain.

Garnish with cilantro if desired.


*If you don't have garam masala, you could try curry powder.