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Chris McClay of Modern Vegan is in our 207 Kitchen making Coconut Braised Chickpeas with Spinach and Sundried Tomatoes. She will be serving up her fare at this Saturday's Vegetarian Food Festival in Portland from 11:00 am to 3:00 pm. NEWS CENTER

Chris McClay from Modern Vegan in Portland shares a recipe for coconut braised chickpeas with sundried tomatoes ahead of the Vegetarian Food Festival.

More Information: Vegetarian Food Festival

More Information: Modern Vegan

RECIPE:

Coconut Braised Chickpeas with Sundried Tomatoes & Spinach:

  • 1 yellow onion
  • 4 cloves garlic
  • 1 tbsp fresh ginger
  • 1 whole lemon
  • 1/2 cup sun-dried tomatoes*
  • 2 cups cooked chickpeas (1 - 15 oz can)
  • 1/2 tsp chili flakes (or to taste)
  • 1/2 lb fresh spinach*
  • 1 14 oz. can full-fat coconut milk
  • ½ tsp. ground ginger

To prepare your mise en place, first dice the onion and mince the garlic and ginger. Next, zest the lemon. Juice the lemon and reserve for later. Measure out the sun-dried tomatoes. *Note: If using sun-dried tomatoes packed in oil, make sure to drain them first.

Lastly, drain (if using canned) and measure out the chickpeas. Rinse. Gather the chili flakes and coconut oil. **Note: If desired, omit the oil and dry-sauté the onions with a bit of vegetable stock or water.

To cook the dish, heat a large Dutch oven or deep sauté pan over medium heat and then add the onions and a good pinch of salt. Let the onions sweat for about 10 minutes or until translucent (in this case, a bit of color is fine). Add a tablespoon or two of water at a time to deglaze the pan if starting to stick. Once soft, add the garlic and ginger and let cook for another minute or so. Add the sun-dried tomatoes, lemon zest and chili flakes. Let cook for another minute or so.

Next, add the chickpeas and stir to coat in the tomato mixture.

Once the chickpeas are heated through, turn the heat down slightly and start to add the spinach, a handful at a time.

*Note: If using baby spinach you can add it as is. If you are using regular spinach, you will need to chop or tear it up a bit.

Once the first bunch of spinach has started to wilt, add in the next handful. Continue until all of the spinach has been added.

To finish the dish, add the coconut milk and bring to a simmer. Stir to combine and then add the ground ginger and a bit of the reserved lemon juice. Taste for seasoning. Add more lemon juice, salt and/or pepper as needed.

Once everything has heated through, serve immediately. The spinach will start to lose its color and it won't look as nice. Serve it with brown rice or any grain of your choice. Garnish each plate with a healthy serving of fresh cilantro and enjoy!

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