gluten free | vegetarian | vegan | dairy free | egg free

30 minutes or less

What You’ll Need:

1 tsp Coconut oil

1 can full fat coconut milk, divided

½ c brown rice

1 small red onion, minced

2 cloves garlic, minced

I inch piece fresh ginger, minced

¼ c sundried tomato, chopped

Juice of 1 small lemon

just over 1/3 lb (about 6 packed cups raw) baby spinach

1 can chickpeas, drained & rinsed

Combine ¾ c coconut milk, ¾ c water &1 tsp coconut oil with rice. Cook on the stovetop, or in a rice cooker, according to package instructions.

Meanwhile, mince onion, garlic & ginger. #easybutton use a small food processor & do these all at once--HUGE timesaver!

Then, heat 1 Tbsp of coconut oil in a large skillet. Add minced veggies & ginger. Saute until aromatic.

Add the rest of the coconut milk & remaining ingredients to the large sauce pan. Cook covered on medium heat, giving enough time for the spinach to cook down & the flavors to marry.

Serve over brown rice!

Serves 2.