Friday, November 22, 2013
Sweet Potatoes with Braised Coconut Spinach and Chickpeas with LemonCheri Savory Spoon November 22, 2013
It was dinner time and I had just started to gather all the ingredients together for our meal. My husband came out to the kitchen like he normally does to check out the menu. But this time there was quite a fuss."What a crazy mix of ingredients", he objected, "sure I like each of them separately, but certainly not all together. There are just too many different flavors". Well, even after all that protesting, I began the preparation. About 40 minutes later I heard a different tune, and it was quite pleasant. He loved this, thought it was sweet and spicy, even tangy and bursting with flavor. A great vegan stew like dish that is pure comfort food all the way. This recipe was adapted from theKitchn, a blog. Check them out yourself!
For the stew:
2 teaspoons olive oil
4 large cloves garlic (minced)
1 tablespoon fresh ginger (grated)
1/2 cup sun-dried tomatoes (chopped)
1 large lemon (zested and juiced)
Small pinch red pepper flakes
15-ounce can chickpeas (drained)
1 pound fresh baby spinach
14-ounce can coconut milk
1 teaspoon salt, or to taste
1 teaspoon ground ginger
4 whole sweet potatoes (roast at 400°F, 1 hour)
Hand full of cilantro leaves, to garnish
Toasted unsweetened coconut, to garnish
Heat oil in a large heavy pot or skillet on medium-high heat. Add the onion and saute about 5 to 8 minutes until onion starts to brown. Add garlic, ginger, sun-dried tomatoes, lemon zest and red pepper flakes. Stir and cook about 3 minutes.
Add chickpeas and cook until they are coated with the onion and garlic mixture and appear slightly golden brown.
Toss in the spinach, about a cup or two at a time. When all the spinach has been stirred in, pour in the coconut milk, then stir in salt, ground ginger and lemon juice. Bring to a simmer and cook another 10 to 15 minutes.
Serve over sweet potatoes and garnish with cilantro leaves and coconut. The recipe also notes that this would be great over pasta, rice, quinoa or another grain. Enjoy!
Cheri Savory Spoon
Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.
you may also like
There is nothing like the smell of cauliflower caramelizing. The amazing aroma and smokiness flavor just cannot be beat. Before servin...
Last week my mom, sister and I went to the Butterfly Wonderland exhibit in Scottsdale Arizona. We spent most of our time in the conserva...
Mini Crab Cakes Entertaining guests is easy if you keep the menu simple and stick to the plan. That being said; it’s hard for me to stic...
Baked halibut with Panko, Lemon and Parsley The weather has been kind of odd this summer. Lots of rain and then warm humid days makes f...
After some time off and a little relaxation the Cottage Cooking Club is working together again for a 6 month revival. For those of you tha...
Salmon Chowder We arrived home, in Phoenix two nights ago. First thing the next morning was our walk and then coffee. After checking my ...