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1/2 Tbs coconut or olive oil
1 small yellow sweet onion, diced
6 garlic cloves, peeled and chopped
1.5 Tbs fresh grated ginger, from about a 3-4 inch piece, peeled
1/2 cup chopped sun dried tomatoes
1 Tbs fresh lemon juice and all the zest from 1 large lemon
2 (15 oz) cans of chickpeas, drained and rinsed
1 bunch of spinach (stems removed) or 1 (6 oz) bag of baby spinach, leaves roughly chopped
1 (14 oz) can full-fat coconut milk
1/2 tsp crushed red chili flakes (optional)
Salt and Pepper to taste
Roasted Sweet potatoes or steamed brown rice
Cilantro leaves, roughly chopped
Toasted wide chip coconut flakes, unsweetened  


Heat the oil in a medium-large skillet, wok, or pot over medium heat. Add just your onions until starting to brown, about 5 mins. Add in the grated ginger, garlic, lemon zest, sun dried tomatoes, and red chili flakes (if using). Stir often, and cook for another 3-4 minutes.  The grated ingredients will start to stick to the bottom of the pan and brown a bit, but don’t worry.  

Add in the chickpeas and cook on medium-high heat for another 3-4 minutes, until the chickpeas are darkening in color and coated in the garlic and ginger. 

Toss in the chopped spinach leaves. You may need to do it in two batches, waiting for the first half to cook down to make room for the rest of it. After all the spinach is combined and wilted, add the coconut milk, along with the lemon juice, 1 tsp of salt, and a pinch of pepper.  

Bring to a simmer, stirring with a spatula to make sure all the bits stuck to the bottom are incorporated into the sauce.  Once simmering, turn the head to medium low and cook for 10 minutes more, until chickpeas are softened and the coconut milk has thickened.  It should be a lovely stew-like consistency. 

Taste for seasoning and adjust, adding perhaps more salt or lemon juice if you feel its needed. 

Slice open your whole roasted potatoes and scoop the chickpeas into the center, then top with cilantro and toasted coconut. Serve warm. 

Serves 4-6, depending on the size of your potatoes. 

Adapted from this recipe from

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