Let's Discuss the Weather. Or Not.

So while everyone is bitching about the 6-12" of snow the Twin Cities are getting right now (yes, it’s April), I’m all like oh.  Another excuse to stay home and make something delicious for myself.  Enter, braised spinach & chickpeas w/ lemon.

Obviously all I needed to stay happy was a quick warm-me-up recipe; this is just the ticket.  I kind of love all things winter food related (read: squash or root vegetables), so naturally when I saw that this is served over a sweet potato I’m all over it like white on rice.  But more like orange on …potato…in this case….hmmm….

This meal barely took any effort.  In fact I was on the phone (off of speaker! shock!) the entire time I made my meal.  I did make a few changes based on my preferences to this recipe therefore here’s what I  cooked up:

2 t. coconut oil

1 small onion // chopped

4 cloves garlic // minced

3” piece ginger // grated (~1T)

1 small tomato // chopped (subbed from 1/2c sundried tomatoes)

1 lemon // zested & juiced

Crushed red pepper, to taste

1 can chickpeas // drained

1 lb. spinach

1 can coconut milk  (make sure it isn’t sweetened)

1 t. salt

1 t. ground ginger

4 small sweet potatoes // roasted @ 400 for ~ 40 min

Cilantro

Unsweetened coconut // toasted

1) Heat oil @ med/high, throw in onions.  Cook until slightly browned.

2) Add garlic, fresh ginger, tomatoes, zest & red pepper.  Stirring often, cook mixture for 3 min.

3)  Add chickpeas, turn to high.   Cook a few more minutes then add in the spinach until it is all nice and wilted.

4) Pour in coconut milk and add salt, dried ginger & lemon juice.  Let simmer on low for about 10 minutes.  Serve over sweet potato & garnish with cilantro (not pictured, oops!) and toasted coconut.

This is one of those recipe that I say in my head “oh thank God I have leftovers and (!!) in reasonable amounts”.  Sometimes I don’t pick out the best recipes.  Those ones obviously don’t make the cut to get on here…duh!