BRAISED COCONUT SPINACH AND CHICKPEAS WITH LEMON

Serves 4-6​
2 tsp oil or ghee
1 small yellow onion
4 large cloves garlic, minced
1 tbsp grated ginger, from 3 inch piece
1/2 cup sun-dried tomatoes, chopped
1 large lemon, zested and juiced (about 2 tbsp juiced)
Dash of red pepper flakes (optional)
1 (15 oz) can chickpeas, drained and rinsed
1 pound baby spinach
1 (14 oz) can coconut milk
1 tsp salt
1 tsp ground ginger
Whole roasted sweet potatoes
Cilantro leaves to garnish
Toasted unsweetened coconut to garnish

1. Heat the oil in large, deep Dutch oven or heavy pot over medium-high heat. Add the onion and cook for about 5 minutes or until the onion is beginning to brown. Add the garlic, ginger, sun-dried tomatoes, lemon zest, and red peppers, if using. Cook for 3 minutes, stirring frequently.
2. Add the chickpeas and cook over high heat for a few minutes, or until the chickpeas are beginning to turn golden and they are coated with the onion and garlic mixture.
3. Toss in the spinach, one handful at a time. This will take about 5 minutes; stir in a handful or two and wait for it to wilt down and make room in the pot before adding the next handful. When all the spinach has been added, pour in the coconut milk, salt, ground ginger, and lemon juice. Bring to a simmer, then turn down the heat and cook for 10 minutes, or until the chickpeas are warmed through. Taste and add more salt or lemon juice, if necessary.
4. Serve hot over roasted sweet potatoes, with cilantro leaves and toasted unsweetened coconut to garnish.
5. You can also serve this over pasta, rice, quinoa, or cauliflower rice!