Coconut Chickpea Stew

Coconut Chickpea Stew

In an attempt to add more meat-free meals into my diet, while still getting enough protein, I did a little bit of research on some food sources that still pack a good protein punch.

A cup of chickpeas provides about 13 grams of protein and has essential nutrients like fiber, potassium and iron.

I decided to give chickpeas a shot, and was super impressed at how this dish came out. It turned out like a stew and would be great over brown rice, quinoa or sweet potato.

2 teaspoons olive oil or coconut oil
1 yellow onion
2 teaspoons of minced garlic
1 teaspoon of ground ginger
1/2 cup chopped sun-dried tomatoes
½ lemon squeezed
A few dashes of red pepper flakes
1 can chickpeas, drained
5 handfuls of spinach (or to your liking)
1 cup of coconut milk
Pink Himalayan salt

Heat the oil in a medium sized pot on medium and cook onion for about 5 minutes until onion turns glassy.

Add in the garlic, ginger, sun-dried tomatoes, ½ squeezed lemon and red pepper flakes. Cook for about three minutes stirring.

Add in the can of chickpeas and slowly add in the spinach, one handful at a time.

Add in the coconut milk and salt. Bring to a simmer and then turn low and cook for about ten minutes longer. Taste and add more garlic, ginger or lemon if wanted.

I served baked sweet potato on the side but brown rice would be delicious as well.

I hope you enjoy this recipe. I wish I had some for leftovers tomorrow, but it was too good to leave any behind! I look forward to cooking more meat-free meals