If you’re looking for a Dutch oven recipe that has spinach, coconut and lemon then you’ve come to the right place. This healthy meal is great for those on-the-spot cooking situations. Chickpeas are so easy to find in any grocery and coconut milk and lemon aren’t that too far either. This combines the creamy taste of coconuts with a slight tang of lemon imbued with the benefits of eating spinach.
Step 1: In a dutch oven, heat 2 tbsp of olive oil then add the onion and cook until translucent for about 2-3 minutes under medium-high heat.
Step 2: Add the sundried tomatoes, ginger and garlic. Give it a quick stir and saute for about 1-2 minutes.
Step 3: Add the chickpeas together with the red pepper flakes or cayenne pepper and saute them for about 4-6 minutes or until they are browned while stirring occasionally.
Step 4: Add the 1/2 kg of spinach. Place one handful at a time and let the leaves wilt down to have space for the next batch. Repeat this process until all the spinach have been cooked before adding the lemon juice and then stirring to make sure all the ingredients are mixed well.
Step 5: Add the coconut milk and stir occasionally while bringing it to a boil. Let it simmer for about 5-7 minutes then season with salt and pepper. You can taste the soup at this point and adjust or add more seasoning according to your preference.
Step 6: Serve and enjoy!
- You can add the spinach all at once but they might not be able to get the flavor you desired. You can also lessen the spinach if you don’t want too many greens on there.
- You can add some lemon zest for added flavor as an optional garnishment before you serve the dish.
- It is best served with juice or cocktail for drinks and garlic bread or crusty bread with the soup.
- If you don’t want spicy flavoring, you can skip adding the red pepper flakes or cayenne pepper.
They are also called garbanzo and are very rich in protein, carbohydrates and fiber. It is a type of legume that provides a lot of benefits and are similar to lentils and beans. It can be available in black and red varieties but the most common would be beige. It is recommended to soak them in water for about 8 hours before cooking them in order to get the best results. You can buy them canned in groceries or fresh at the marketplace.
This green-leafy power packed vegetable is perfect for soups and stews and is one of the main ingredients of this recipe. They cook easily and wilt down easily and the best thing is they soak up flavor wonderfully.
Everyone knows that coconut milk is a wonderful source of flavor and nutrition. It is made from the pulp of a grated mature coconut meat. It contains lauric acid which is a type of fat that is easily absorbed by the body and helps reduce high blood pressure and lower cholesterol levels.
Fresh Lemon Juice
Freshly squeezed lemon gives out what we call lemon juice and is used in a wide variety of food and drinks in the culinary world. It gives out this sweet, sour and tangy taste that can be easily absorbed by meat and vegetables.
Here’s a quick video of how braised coconut, spinach and chickpeas with lemon would be cooked. It shows you how it’s done easily.
A good, healthy meal and snack is always welcome in any home and that is exactly what you’ll get when you let your friends and family taste this braised coconut, spinach and chickpeas with the lemon recipe. It’s easy to prepare and doesn’t take too long to cook and fills your stomach as you pour your heart and love into making this dish. Happy cooking!