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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.