Coconut Chickpeas with Preserved Lemon and Spinach

Ginger, preserved lemon and sun-dried tomatoes add massive flavor to a creamy coconut-milk enriched chickpea and spinach stew

½ cup sun-dried tomatoes
1 cup Jasmine rice
1 cipollini onion, sliced thin
2 Tbs olive oil
4 cloves garlic, peeled and crushed
1 2-inch piece ginger, peeled and sliced finely
½ preserved lemon peel, minced
¼ teaspoon red pepper flakes
1 cup vegetable stock
1 (15-ounce) can chickpeas
8 ounces baby spinach
1 cup coconut milk

View the full recipe at Borrowed Salt →