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Braised Coconut Spinach with Chickpeas and Lemon

Vegetarian • Gluten free • Serves 4

Produce

1 lb Baby spinach
1 15-ounce can Chickpeas
1 Cilantro, leaves
4 large cloves Garlic
1 tbsp Ginger
1 tsp Ginger, ground
1 Lemon, large
1/2 cup Sun-dried tomatoes
1 Yellow onion, small

Canned Goods

1 14-ounce can Coconut milk

Pasta & Grains

1 Rice, Cooked

Baking & Spices

1 Red pepper or dash of red pepper flakes, dried hot
1 tsp Salt

Nuts & Seeds

1 Coconut, Toasted unsweetened

Dairy

2 tsp Oil or ghee
Katy Holmes
Katy Holmes • 2 years ago

Braised Coconut Spinach with Chickpeas and Lemon

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