Braised Coconut Spinach & Chickpeas with Lemon

To some heaed oil, add the onions and minced ginger and garlic and saute until the onions are golden brown. Add the sundried tomatoes and the lemon zest and cook for a few minutes. Make sure you stir frequently

Next add the can of chickpeas and cook on high heat until the chickpeas are coated with the onion mixer

Add the packet of baby spinach, handful or two, and once it wilts, add the next handful. Once all the spinach has wilted, add the coconut milk, lemon juice and season with salt and pepper. Reduce the heat, and cook for 10mins or so

In the mean time cook the sweet potatoes

When its ready to serve, place a sweet potato on a plate, I decided to cut it into half and spoon over a generous amount of the chickpea spinach mixture over it. Garnish with cilantro and shredded coconut

Serve immediately