So Josh and I are slowly making the transition into meal planning, to start saving more money. We’ve got some big expenses coming up (my evil car needs to be replaced) and some fun trips in the works (San Francisco in September!), so we’re definitely trying to tighten down now.
One of the best ways to do that is by eating less meat. While we will never be vegetarians, we don’t need to eat as much as we do, and when we do buy meat, I want it to be from local, pasture raised animals whenever possible. Obviously this costs more, so we’re really trying to make meat a once a week treat. Looking towards the future, we things we’re going to start buying half of an animal and just keeping our freezer stocked. While it is expensive up front, it’s a great deal long term, and I love knowing exactly where my meat is coming from and that is was treated well (places like Blackbird Heritage Farm are high on the list.).
Josh has understandably been a little concerned about feeling full on a mostly veggie and bean diet, but recipes like this one, which I made last night, put all his fears to rest.
Coconut Braised Spinach and Chickpeas over Sweet Potatoes
Original recipe here
- 2 tsp oil
- 1 small yellow onion, diced
- 4 large cloves garlic, peeled and minced
- 1 tablespoon fresh grated ginger
- 1/2 cup sun-dried tomatoes, chopped
- 1 large lemon, zested and juiced
- 1 tsp red pepper flakes
- 15-ounce can chickpeas, drained
- 1 pound baby spinach
- 14-ounce can coconut milk
- 1 teaspoon salt, or to taste
- 1 teaspoon ground ginger
For the sweet potatoes
- 2 large sweet potatoes, peeled and cut in 1 inch cubes
- Cayenne pepper to taste
- Olive oil
Preheat oven to 425. Toss the sweet potatoes with olive oil, salt, pepper, and cayenne and spread on a foil lined baking tray. Cook for about 40 minutes, stirring occasionally, until some of the sides get nice and browned.
Meanwhile, heat up olive oil in a large pot or dutch oven over medium high. Add onions and cook for 10 minutes, stirring often, until they soften and start to gain some color. Add the garlic, lemon zest, fresh ginger, sun dried tomatoes, and red pepper flakes and cook for about 3 minutes, stirring frequently. Add the can of chickpeas, stirring to thoroughly coat. Cook for about 5 minutes.
Begin adding the spinach, one big handful at a time. Stir in and wait til the spinach wilts before adding the next handful. Keep doing this until all of the spinach is fully incorporated.
Add the can of coconut milk, salt, ground ginger, and lemon juice. Reduce heat and let simmer for about 10 minutes. Taste, and add more salt/lemon juice if necessary.
Serve over sweet potato cubes and enjoy!
We really loved this. The flavors were a little different from want we normally do, but so good! I think it’d also be good without the lemon, but with some curry powder instead. Oh the options!
Anyone else doing dietary changes? It definitely makes you have to think a little more.