Braised Coconut Chickpeas with Spinach & Lemon - Dinner With Julie

Ingredients

• canola oil, for cooking
• 1 small onion, chopped
• 4 large garlic cloves, crushed
• 1 Tbsp. grated fresh ginger
• 1 tsp. curry paste or powder (optional)
• 1/2 tsp. chili powder
• 1/4 cup sun-dried tomatoes, chopped (or a handful of grape tomatoes, halved)
• zest of half a lemon, and juice of all of it
• pinch red pepper flakes
• 1 19 oz (540 mL) can chickpeas, drained well
• a big handful of chard or spinach, torn
• 1/2-1 14 oz (398 mL) can coconut milk
• 1/2 tsp. salt, or to taste
• roasted sweet potatoes
• chopped fresh cilantro and toasted coconut, for garnish (optional)