Layers of flavour make this a coconut, chili, ginger, lemon and chickpea powerhouse! I always have chickpeas at home either dried or canned as I make a lot of hummos – so I was excited to see how far I could stretch one of my favourite legumes into a main course. I used canned chickpeas on this occasion but the baby spinach and cilantro was fresh out of my vegetable garden, the ginger and garlic were plump and juicy and the final dish had a fresh vibrancy.
The fresh spinach leaves retained enough texture to taste without being “mushy”. I added some chewy sun dried tomatoes and the tang of the tomatoes with the dried chili flakes, creamy coconut and the lemon took the chickpeas to another level. Fresh ginger, a little bite of chili, the lemon zest and the lemon juice made the coconut creamy sauce fragrant and complex. I served it with steamed brown basmati rice and garnished with fresh cilantro. Dishes like this are simple week day meals for everyone in the family. You can try a simple chickpea curry here.
