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This is thick enough to eat on its own with a fork, but it's also saucy enough to serve over pasta, rice, quinoa, or another grain.
Freezing instructions: Freeze in individual portions for up to 3 months. Allow it to thaw overnight in the fridge and then reheat gently over low heat on the stove.
2 teaspoons oil or ghee
1 small yellow onion
4 large cloves garlic, peeled and minced
1 tablespoon grated ginger, from a 3-inch piece
1/2 cup sun-dried tomatoes, chopped
1 large lemon, zested and juiced (about 2 tablespoons juice)
1 dried hot red pepper or 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 teaspoon salt, or to taste
1 teaspoon ground ginger
To serve:
Whole roasted sweet potatoes
Cilantro leaves, to garnish
Toasted unsweetened coconut, to garnish
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1st Keep
 Shirley_Pheasant
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