Braised Coconut Spinach & Chickpeas with Lemon

I finally got baby girl to take a nice long nap this morning so I had a bit of time to get some blogging done!  :) 

This recipe is from my list of freezer meals that I made in the last weeks of pregnancy.  I can't believe it took me so long to pull this out of the freezer because it is so delicious!!!  I served this with a sweet potato that I had also cooked and frozen previously.  This meal is easy, nutritious, delicious, and freezes really well!  It is also definitely a meal that I could have eaten in the first week after coming home from the hospital.

Braised Coconut Spinach & Chickpeas with Lemon

Adapted from The Kitchn

Yield: 4 servings

Ingredients

• 2 teaspoons garlic EVOO
• 2-3 zucchini, diced
• 1/2 cup sun-dried tomatoes, chopped
• 1 large lemon, zested and juiced (about 2 tablespoons juice)
• 1 dash of red pepper flakes (optional)
• 1 (15-ounce) can chickpeas, drained and rinsed
• 1 pound baby spinach
• 1 (14-ounce) can coconut milk
• 1/2 teaspoon salt, or to taste

Directions

1. Heat the oil in a heavy pot over medium-high heat.
2. Add the zucchini and cook for about 5 minutes.
3. Add the sun-dried tomatoes, lemon zest, and red pepper.
4. Cook for 3 minutes, stirring frequently.
5. Add the chickpeas and cook over high heat for a few minutes.
6. Toss in the spinach.
7. Pour in the coconut milk, salt, and lemon juice.
8. Bring to a simmer, then turn down the heat and cook for 10 minutes.

*Freezing: Allow to fully cool, then freeze in individual portions (4 freezer-safe containers) for up to 3 months.  Thaw in the fridge overnight and then reheat in the microwave to serve.
To freeze sweet potatoes, simply roast them, allow to fully cool, wrap in aluminum foil, then put in a freezer Ziploc bag.  Thaw them the same as above!

-Brought to you from Erin's Kitchen