Today I want to share with you one of my first vegan dutch oven recipes: Braised Coconut Spinach and Chickpeas with Lemon.
Putting aside all the health facts and nutrition... what I liked most about this recipe is the simplicity behind it. I felt amazing as a beginner to make it considering it was one of the first attempts to cook.
Here are the ingredients and Instructions:
1-2 tbsp Olive oil
1 large onion, finely chopped
1 cup sundried tomatoes 1 can chickpeas
3-4 cloves of garlic, finely chopped or crushed
fresh ginger, finely chopped or grated
1 can coconut milk 1 full lemon squeeze (juice)
1/2 kg or 1 lb of fresh spinach
Salt and pepper to taste
Red pepper flakes or 1 tsp of Cayenne pepper (Optional)
1- In a dutch oven, heat 2 tbsp of olive oil then add the onion and cook until translucent for about 2-3 minutes under medium-high heat.
2- Add the sundried tomatoes, ginger and garlic. Give it s quick stir and saute for about 1-2 minutes.
3- Add the chickpeas together with the red pepper flakes or cayenne pepper and saute them for about 4-6 minutes or until they are browned while stirring occasionally.
4- Add the 1/2 kg of spinach. Place one handful at a time and let the leaves wilt down to have space for the next batch. Repeat this process until all the spinach have been cooked before adding the lemon juice and then stirring to make sure all the ingredients are mixed well.
5- Add the coconut milk and stir occasionally while bringing it to a boil. Let it simmer for about 5-7 minutes then season with salt and pepper. You can taste the soup at this point and adjust or add more seasoning according to your preference.