Chicks Please

Nah...this isn't a line from, "Old School."  But you might be wanting seconds.  High marks for the effort to flavor ratio.  The sweet potatoes are a must here.  If you don't have sweet potato, I would recommend butternut squash or carrot.  "It really ties the dish together."

I made my own "Chicks Please" from the dried variety by soaking them during the day while I was at the hospital then cooking them on low for an hour and a half while I was at the gym.  Once I got home, dinner was ready in about 20 minutes.

My husband, who thinks chickpeas are hippy-fodder and likes to add ground beef to all things to prove his manhood, dropped the Birkenstock jokes.  He didn't help himself to seconds.  I take this as a complement because the dish was filling--something he complains about with meat free food.  Thank you, coconut milk (the secret ingredient to easy, tasty cooking).

Chicks Please with a Coconut Splash
3 cups Garbanzo beans (or chickpeas--or about 1 and 1/2 cans--you can use 2--I won't tell)
1 bunch spinach, washed, torn, with stems removed
1 can coconut milk ("reduced fat" just means you are paying for water, people--go all out)
1/2 lemon, zested and squeezed
1 inch chunk of ginger, peeled and diced (or grated)
1/4 cup sun dried tomatoes, soaked briefly in a little boiling water to reconstitute (packed in oil ok, too)
1-2 sweet potatoes, roasted and peeled*
1/2 medium onion, chopped
2 cloves garlic, minced
several shakes Red Pepper flakes
1/2 tsp. salt (to taste)
1 Tablespoon olive oil

Brown or white rice made in your trusty rice cooker

Sautee the onion, garlic, ginger, lemon zest, red pepper flakes in oil in a dutch oven over medium heat.  Cook until onions are wilted and browning, about 3-4 minutes.  Add the sun dried tomatoes, sweet potatoes  and chickpeas.  Stir until warmed.  Add the can of coconut milk, lemon.  Simmer for about 5-7 minutes.  Stir in the spinach a handful at a time.  Cook about 3-4 minutes until the spinach is wilted.  Season with salt and remaining red pepper flakes.   Serve with rice.

For the lazy crowd, this could easily be assembled in the slow cooker.  Just throw everything in except the spinach.  Hit, "make my dinner" button (slow cook on my rice cooker) and return in about an hour or so (go for a run!).  Add the spinach before you take your shower and by the time you dry your hair and set the table, dinner is ready!

* If you don't have roasted sweet potatoes on hand (roast them in the skin and peeling is a cinch), peel the potatoes like a carrot, slice them thinly, pile them in a microwave safe dish and pop them in the microwave for a few (3-4) minutes with a little water sprinkled on top.  This will precook them enough so that they'll finish cooking with the rest of the food.  If you don't have a microwave, do the same thing with the saucepan and water, but it'll take longer.  If you don't have sweet potatoes, use carrots.  The sweet veggie in this recipe is a must.