Braised Coconut Chickpeas with Sun-dried Tomatoes and Spinach
I posted a photo of this recipe on the ‘gram last week and I had a request for the recipe. Since the recipe is not my own, I thought I’d just create a blog post linking to it and offering some tips for making it your own.
This recipe was actually a staple in my rotation back in 2012/2013 when I was living and working in Manila, Philippines. This moment in my life is near and dear to my heart for a number of reasons, one of which being that it was the moment when I really started to enjoy cooking and experimenting with recipes.
When I consider that kinds of foods that I’m attracted to, it makes perfect sense to me that I was so in love with this recipe. It’s essentially a dairy-free curry with coconut milk, chickpeas, and delicious veggies. A recipe after my own heart.
When I used to make the recipe, I followed exactly as directed. This time around, I thought it would be fun to play around with adding some dried ancho peppers in to amp up the flavor. I will say that the next time I make this recipe I might add less sun-dried tomatoes. Maybe the ones that I used were particularly potent but they were kind of a lot for me. Now that it’s back in my life, I’m also excited to add some different kinds of greens to the mix and maybe event swap out the chickpeas with another kind of legume.
This recipe also comes together quick! Perfect for when you’re operating under a time crunch or when you just want to make something healthy with little fuss. If you’re using dried chickpeas, make sure you prep and cook them ahead of time so that they don’t slow you down.
Click over to the original recipe here.