Because recipes are a loose guideline and sometimes I forget stuff.

12th February 2012

Post with 2 notes

Braised Coconut Arugula & Chickpeas with Lemon Over Roasted Sweet Potatoes

I’ve had my eye on TheKitchn’s recipe for Braised Coconut Spinach and Chickpeas with Lemon for almost a month and finally made the dish tonight with a few small adjustments. And now I’m mad I took that long to try it because it is seriously delicious.

Alterations: I used arugula instead of spinach because I had a bag that was about to wilt soon in my fridge - think I also used about half as much as the recipe called for. I misread the recipe so I also added lemon juice when I put the zest in, and then again when the coconut milk went in. I also used light coconut milk from Trader Joe’s. I served the delicious veggie concoction over small roasted sweet potatoes (baked at 425 for an hour).

Do-again?: Definitely one of the recipes most worthy of going in regular rotation in a while. Just really delicious and soulful without a lot of the guilt. As the recipe mentioned this would also be delicious served over brown rice or quinoa.

Tagged: veganvegetariansweet potatochickpeacoconutarugulasundried tomato

  1. epifurious posted this