Chad Sarno: Coconut Braised Chickpeas with Spinach and Sun-Dried Tomatoes

Published on: October 14, 2010

Filled Under: Uncategorized

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Coconut Braised Chickpeas with Spinach and Sun-Dried Tomatoes
Serves 4
Chickpeas are absolutely packed with nutrition — they’re high in protein, folate, thiamin, fiber, and tons of other vitamins and minerals. Pair them with dark leafy greens like spinach and the antioxidants in tomatoes and you have a dish that’s a powerhouse for health. In this recipe, chickpeas are slowly simmered with garlic, ginger, lemon, and coconut milk for a highly flavorful and satisfying dish, which also happens to be a one-pot meal for easy cooking and cleanup.
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646 calories
76 g
0 g
31 g
25 g
22 g
323 g
146 g
15 g
0 g
6 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 646
Calories from Fat 262
% Daily Value *
Total Fat 31g
Saturated Fat 22g
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 3g
Cholesterol 0mg
Sodium 146mg
Total Carbohydrates 76g
Dietary Fiber 21g
Sugars 15g
Protein 25g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 yellow onion
  2. 4 cloves garlic
  3. 1 tbsp fresh ginger
  4. 1 whole lemon
  5. 1/2 cup sun-dried tomatoes*
  6. 2 cups cooked chickpeas (1 - 15 oz can)
  7. 1/2 tsp chili flakes (or to taste)
  8. 1 tbsp coconut oil**
  9. 1/2 lb fresh spinach*
  10. 1 - 14 oz can coconut milk
  11. 1 tsp ground ginger
  12. sea salt, to taste
  13. freshly ground black pepper, to taste
  14. 1/2 bunch cilantro (to garnish)
  1. To prepare your mise en place, first dice the onion and mince the garlic and ginger. Next, zest the lemon. Juice the lemon and reserve for later. Measure out the sun-dried tomatoes. *Note: If using sun-dried tomatoes packed in oil, make sure to drain them first.
  2. Lastly, drain (if using canned) and measure out the chickpeas. Rinse. Gather the chili flakes and coconut oil. **Note: If desired, omit the oil and dry-sauté the onions with a bit of vegetable stock or water.
  3. To cook the dish, heat a large Dutch oven or deep sauté pan over medium heat and then add the oil, followed by the onions and a good pinch of salt. Let the onions sweat for about 10 minutes or until translucent (in this case, a bit of color is fine). Once soft, add the garlic and ginger and let cook for another minute or so. Add the sun-dried tomatoes, lemon zest and chili flakes. Let cook for another minute or so.
  4. Next, add the chickpeas and stir to coat in the tomato mixture. At this point, turn up the heat slightly and sort of fry the chickpeas a bit. Keep an eye on them though so they don't scorch. You just want them to have a little color. This should only take a few minutes.
  5. Once the chickpeas are heated through, turn the heat down slightly and start to add the spinach, a handful at a time.
  6. *Note: If using baby spinach you can add it as is. If you are using regular spinach, you will need to chop or tear it up a bit.
  7. Once the first bunch of spinach has started to wilt, add in the next handful. Continue until all of the spinach has been added.
  8. To finish the dish, add the coconut milk and bring to a simmer. Stir to combine and then add the ground ginger and a bit of the reserved lemon juice. Taste for seasoning. Add more lemon juice, salt and/or pepper as needed.
  9. Once everything has heated through, serve immediately. The spinach will start to lose its color and it won't look as nice. Serve it with brown rice or any grain of your choice. Garnish each plate with a healthy serving of fresh cilantro and enjoy!
Adapted from Rouxbe Cooking School
America Cooks With Chefs

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