Last Night's Nums: Braised Coconut Spinach and Chickpeas

This was a very simple recipe that, while curry-ish, was a nice change from the constant legitimate curries we eat around here. It's very flavorful and goes well over brown rice (though any grain would probably work). What's more, it's made almost entirely from things we regularly stock, so it's a nice thing to throw together on those nights where you want to eat in but haven't thought ahead enough to go shopping.

You will need:

2 teaspoons oil or ghee
1 small yellow onion
2 cups red potato, chopped into 1" chunks
4 large cloves garlic, peeled and minced
1 tablespoon fresh grated ginger
2 teaspoons turmeric
1/3 cup sun-dried tomatoes, chopped
1 large lemon, zested and juiced (about 2 tablespoons juice)
Dash of red pepper flakes
15-ounce can chickpeas, drained
1/2 pound frozen spinach
14-ounce can coconut milk
1 teaspoon salt, or to taste
1 teaspoon ground ginger

Instructions:

Complete with a view of the
utter mess that is my kitchen.

Heat the oil or ghee in a large, deep Dutch oven or heavy pot over medium-high heat. Add the onion and potatoes and cook for about 5 minutes, or until the onion is beginning to brown. Add the garlic, fresh ginger, sun-dried tomatoes, lemon zest and red pepper, if using. Cook for 3 minutes, stirring frequently.

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.

Reduce heat to medium. Toss in the spinach and stir to blend. It will begin to look and smell seriously tasty. Let cook until all the ice crystals have melted off the spinach. (If using fresh spinach, toss in one handful at a time until the wilting makes room for more.)

When all the spinach has been stirred in, pour in the coconut milk and stir in the 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 warm through. Taste and add more salt and lemon juice, if necessary.

Garnish with cilantro. Serve over brown rice with a side of nan or other tasty flat bread.

YUM!