Rachel's Coconut Chick Peas


Prep Time

5 minutes

Prep Notes

Cooking Time

15 minutes

Yields

3-4 servings

Ingredients

1-2 tbsp olive or coconut oil

Shallots (2-3, depending on size)

One cup diced or sliced fresh mushrooms

One 16oz can organic chick peas (cooked)

One 16oz can organic coconut milk

One inch fresh ginger, peeled and chopped or grated

2-3 cups fresh baby spinach

Salt

Pepper


Directions

Heat oil in a pan on medium.  When ready, sautee shallots and mushrooms until shallots are soft.

Add chick peas and coconut milk and ginger.  Bring to a low boil, then let simmer for about 5 minutes.  

Add spinach and let simmer for another 5 minutes.  Salt and pepper to taste.

Serve over any grain like quinoa, brown rice, or millet.

Options:

Add curry powder to simmer.

Mix grain in with everything at the end and have altogether.  We often do this when we have leftover grains already cooked that need 'fixing' up.

Notes

Options:

Add curry powder to simmer.

Mix grain in with everything at the end and have altogether.  We often do this when we have leftover grains already cooked that need 'fixing' up.