Braised Coconut Chickpeas with Spinach and Lemon

I had cooked this recipe awhile back, and DEVOURED it. I wanted something hearty, but with no meat, and also learn how to use chickpeas besides making hummus. Compared to the other chickpea recipe I did, this one was creamy, savory, with a good amount of sauce with a taste that was so addicting. Coconut added to the rich texture, but not adding other fats or whatnot, this dish is pretty darn healthy. The lemon also cuts through the richness so that it isn’t too overpowering. I had good intentions to put it over a sweet potato, but instead opted for some couscous. It was still FANTASTIC, and I’m sure I’ll be making this dish again and trying it out on a sweet potato. Try this one out! You won’t be disappointed.

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One thought on “Braised Coconut Chickpeas with Spinach and Lemon

  1. interesting… didn’t realize there could be delicious dishes without meat 🙂 i have to say that the dish does look tantalizing. i think it’s time for me to go eat now.

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