Braised coconut spinach and chickpeas with lemon | LiveLCA

Ingredients

• 1 teaspoon ground ginger
• 1 dried hot red pepper or dash of red pepper flakes (optional)
• 1 tablespoon grated ginger, from a 3-inch piece
• 4 large cloves garlic, peeled and minced
• 1 (15-ounce) can chickpeas, drained and rinsed
• 1 small yellow onion
• 1/2 cup sun-dried tomatoes, chopped
• 2 teaspoons oil or ghee
• 1 teaspoon salt, or to taste
• 1 (14-ounce) can coconut milk
• 1 large lemon, zested and juiced (about 2 tablespoons juice)
• 1 pound baby spinach