Coconut, Spinach, Chickpeas, and Sweet Potatoes

Serves 4


About this recipe:

A highly nutritious vegetarian meal that is full of flavor.

  • 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
  1. Peel and dice onion. Drain and finely chop sun-dried tomatoes.
  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.
  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.
  4. Preheat oven to 425° F (218 °C). 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.)

Net carbs47g
Added sugar1g
Saturated fat9g