Coconut Spinach And Chickpeas With Lemon Recipe

About this recipe

A hearty and flavorful gluten-free dinner featuring tender chickpeas, creamy coconut milk, and vibrant spinach, all brightened with fresh lemon juice. Perfect for a satisfying and wholesome evening meal.

Ingredients

• 1 Bunch x 2 Coriander Leaves (Kotthambari)
• 100 g Kale Leaf
• 100 g Sambar Onion Peeled
• 100 g Garlic - Single Clove
• 220 g Organically Grown Lemon
• 500 g Organically Grown Sweet Potato
• 200 g Cherry Tomatoes
• 100 g Jalapeno
• 1 pc (1 L) Sofit Unsweetened Almond Milk Drink
• 1 Combo Fortune Rice Bran 870G & Mustard Oil 1L Pouch
• 40 g On1Y Ginger Powder
• 100 g Catch Sprinklers - Iodized Table Salt
• 1 pack (100 g) Eastern Dry Ginger Powder

Instructions

1. 1. Preheat your oven to 400°F (200°C) and roast sweet potatoes until tender, about 45 minutes. Set aside.
2. 2. Heat 2 teaspoons of oil in a large, deep Dutch oven or heavy pot over medium-high heat. Add 1 finely chopped yellow onion and cook for about 5 minutes, stirring occasionally, until the onion begins to brown.
3. 3. Add 4 minced garlic cloves, 1 teaspoon ginger powder, 1/2 teaspoon ground ginger, 1/2 cup chopped cherry tomatoes, the zest of 1 lemon, and 1 finely chopped jalapeno. Cook for 3 minutes, stirring frequently, until fragrant.
4. 4. Add 1 can (15 ounces) of drained and rinsed chickpeas and cook over high heat for 3-4 minutes, stirring, until the chickpeas are golden and coated with the onion and spice mixture.
5. 5. Gradually add 4 cups of chopped kale, one handful at a time, stirring and allowing each batch to wilt before adding the next. This will take about 5 minutes.
6. 6. Pour in 1 can (14 ounces) of almond milk and stir in 1 teaspoon of salt, 1/2 teaspoon ground ginger, and the juice of 1 lemon. Bring the mixture to a simmer, then reduce the heat to low and cook for 10 minutes, stirring occasionally, until the chickpeas are warmed through and the flavors meld together.
7. 7. Taste and adjust seasoning with additional salt or lemon juice, if needed.
8. 8. Serve the chickpea and kale mixture hot over the roasted sweet potatoes. Garnish with fresh cilantro leaves for added flavor and texture.