Ingredients
- 3 yellow onions
- 1 ½ cups sun-dried tomatoes
- 3 tbsp coconut oil
- 3 tbsp minced garlic
- 3 tbsp minced ginger
- ¾ tsp red pepper flakes
- 6 cups canned chickpeas
- 15 cups spinach
- 4 ½ cups canned coconut milk (lite)
- 1 tbsp ground ginger
- 1 ½ lemons
- 12 sweet potatoes
- ¾ cup fresh cilantro
Directions
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To do ahead:
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Step 1
Peel and dice onion. Drain and finely chop sun-dried tomatoes.
In this recipe- 3 yellow onions
- 1 ½ cups sun-dried tomatoes
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Step 2
Heat 6 tsp coconut oil in a large pot over medium-high. Add onion and cook 5 minutes, or until translucent. Add garlic, minced ginger, sun-dried tomatoes and red pepper flakes. Cook 2 minutes, stirring frequently. Add chickpeas (drained) and cook 2 minutes more.
In this recipe- 3 yellow onions
- 1 ½ cups sun-dried tomatoes
- 3 tbsp coconut oil
- 3 tbsp minced garlic
- 3 tbsp minced ginger
- ¾ tsp red pepper flakes
- 6 cups canned chickpeas
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Step 3
Add spinach one handful at a time until wilted, stirring in between handfuls to make room in the pot. When spinach has wilted, add coconut milk, ground ground ginger and 3 tbsp lemon juice. Season with salt and pepper to taste, then bring to a simmer. Reduce heat to medium-low and cook 10 minutes more. Check seasoning to taste. Freeze if cooking in a batch.
In this recipe- 15 cups spinach
- 4 ½ cups canned coconut milk (lite)
- 1 tbsp ground ginger
- 1 ½ lemons
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At mealtime:
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Step 4
Preheat oven to 425 degrees F. Peel and dice sweet potato into 1-inch cubes. Toss in a bowl with 3 tsp melted coconut oil and a pinch of salt. Spread in an even layer on a baking sheet and roast 30 minutes, or until tender. (Alternatively, keep whole, poke with a fork, and cook in the microwave 8 to 10 minutes.)
In this recipe- 3 tbsp coconut oil
- 12 sweet potatoes
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Step 5
Enjoy chickpeas over sweet potatoes. Garnish with cilantro.
In this recipe- 6 cups canned chickpeas
- 12 sweet potatoes
- ¾ cup fresh cilantro
To freeze, pack individual portions in freezer-safe containers with as little empty space as possible. Cover tightly and keep frozen up to 3 months.