Recipe: Braised Coconut Spinach & Chickpeas with Lemon | The Kitchn

 

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Recipe: Braised Coconut Spinach & Chickpeas with Lemon | The Kitchn.

I made this for dinner tonight and it was delicious!  I used drained canned tomatoes instead of the sundried tomatoes since I didn’t have any.  I bet it would be even better with the sundried ones.

I also made African Peanut soup from the book “Quick and Easy Vegan Celebrations”–its an old favorite that I hadn’t made for a long time.

I am a writer, handworker, artist and teacher (a WHAT!), and a mom of two beautiful daughters who are amazingly 17 and 21. I am working on getting my first book, a fantasy novel for young people, published and am busy spinning on my new spinning wheel. I have been a Waldorf early childhood teacher for 10 years now, and before that, I was a lawyer. Teaching is much more fun.

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