Coconut Spinach with Chickpeas

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Did you know that a coconut is a...nut?! It contains contains a high amount of healthy fats, and is rich in fiber, vitamins and minerals. Definitely something that should become a staple to your kitchen, if it's not already!

Bonus? Kids love coconut milk. We win. 


What you'll need:

1 small onion
4 cloves garlic
1 tbsp. fresh ginger

1 c brown rice
1 tsp coconut oil

1/2 c sundried tomato
1 lemon, juiced
1 can coconut milk
1 lb fresh spinach

1 can chickpeas, rinsed and drained


Start rice in 2.5 c salted water over stovetop, or in a rice cooker. Add coconut oil.

Meanwhile, mince ingredients in section 1. I use a small food processor--HUGE timesaver!

Heat another tsp of coconut oil in a large skillet. Add the minced veggies and ginger. Sautee until aromatic. 

Add all ingredients from section 3 to the large sauce pan. Cook covered on medium heat, giving time for the spinach to cook down and the flavors to marry.

Serve over brown rice, top with chickpeas. 


Serves 4 as a main. 

Recipe modified from Jaymi Heimbuch at the Mother Nature Network