Spinach with chickpeas in coconut milk

Ingredients for 3 servings:

• 750 g spinach, fresh
• 1 onion(s)
• 2 garlic cloves
• 1 piece(s) fresh ginger (size according to taste)
• 1 chili pepper(s) (size according to spiciness and taste)
• 1 organic lemon(s)
• some oil, neutral
• 500 g chickpeas, cooked
• 50 g tomatoes, dried
• 400 ml coconut milk, unsweetened
• some salt
• Desiccated coconut, roasted, optional

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

without curry, with freshness from lemon

Soak the sun-dried tomatoes in a little water for ten minutes. Then squeeze them lightly and chop them into large pieces. Clean and wash the spinach, and let it drain. Depending on the size of the leaves, chop them slightly. Chop the peeled onion and garlic. Peel the ginger and finely dice or grate it. Deseed the chili pepper, remove the white membranes, and finely dice the flesh. Wash the lemon in hot water, dry it, and peel the zest with a zester. Heat oil in a large pot, sauté the onion, garlic, ginger, chili, lemon zest, and tomatoes. Add the chickpeas and let them infuse in the mixture for a while. Gradually add the spinach and let it wilt. Then add the coconut milk. I recommend not adding the entire amount at once. The key is how runny you want the dish to be, which also depends on what you’re serving it with. Let it infuse for a while and season with lemon juice and salt. Sprinkle with toasted coconut flakes, if desired. Serve with rice, naan bread, or sweet potato chips.