If you’re in the mood for comfort food, this recipe is most definitely what you are looking for. With a variety of colors, this dish is a mess of different veggies and spinach draped over a big, hot, nutrient-dense sweet potato. Although you might associate stews with the winter months, this stew makes for the perfect fare now that spring is here. And with summer right around the corner, you might be thinking of all those wonderful vegetables that come with the season and the many different ways to prepare them. You will find that this dish is packed with a variety of quite healthful qualities as well as being flavor-filled.
I would like to thank The Kitchn for this delicious creation. Give it a try. I think you will enjoy the satisfying combination of fresh baby spinach and chickpeas, slow-cooked with zesty ginger, garlic, and onion in a creamy coconut milk sauce. It’s finished off with a healthy dash of tangy lemon all to be served over a sweet potato. You will find this to be both comforting and an offering of your daily dose of vegetables, all in one wonderful dish.
Serves: Four as a Main Dish or Six as a Side
2 Teaspoons Oil or Ghee
1 Small Yellow Onion
1/2 Cup Sun-Dried Tomatoes, Chopped
4 Large Cloves Garlic, Peeled and Minced
1 Tablespoon Peeled and Grated Fresh Ginger
Finely Grated Zest of 1 Large Lemon
1 Dried Hot Red pepper, or Pinch Red Pepper Flakes (Optional)
1 (15-ounce) can chickpeas, drained and rinsed
1 Pound Baby Spinach
1 (13 to 14-Ounce) Can Coconut Milk
2 Tablespoons Freshly Squeezed Lemon Juice, Plus More as Needed
1 Teaspoon Ground Ginger
1 Teaspoon Salt, Plus More as Needed
4 Whole Roasted Sweet Potatoes, Scrubbed Clean
Fresh Cilantro Leaves
Toasted Unsweetened Coconut
Roast the Sweet Potatoes
Preheat the oven to 450 degrees Fahrenheit. Line a baking sheet with aluminum foil, this will make for easy cleaning up. Next, prick holes in the potatoes to ensure they won’t burst by providing them with proper steam vents.
Bake forty to fifty minutes. You will know your potatoes are done when you stick a fork into the thickest part of the potato. If you find there is no resistance, the potatoes are done. Let them cool and split the tops open with a knife.
Begin to Cook the Ingredients for the Potatoes
In a large pot or deep Dutch oven, heat the oil or ghee over medium-high heat. Next, add the onion and cook until they begin to brown, this should take about five minutes. Add the sun-dried tomatoes, garlic, fresh ginger, lemon zest, and red pepper, if you are using. Cook for three minutes, making sure to stir frequently.
Adding the Chickpeas
Add the chickpeas and cook over high heat for a few minutes, or until the chickpeas begin to turn golden and are coated with the onion and garlic mixture.
Adding the Last of the Ingredients
Add in the spinach, one handful at a time. This will take about five minutes. Stir in a handful or two and wait for it to wilt down. Make sure there is room in the pot before adding the next handful. When all the spinach has been added, add coconut milk, lemon juice, ground ginger, and salt. Next, bring to a simmer, then turn down the heat and cook until the chickpeas are warmed through, for about ten minutes. Taste and season with more salt and lemon juice if needed.
Making the Finishing Touches
Taste and season with more salt and lemon juice if you would like. Pour mixture inside the roasted sweet potatoes, top with cilantro leaves, and toasted unsweetened coconut to garnish. I guarantee you will find this dish to be tasty and very filling.