Coconut Spinach with Chickpeas

I actually bookmarked this recipe twice from two different websites that had posted it because it looked so good! I definitely was not disappointed when I finally got around to cooking it.  This dish is what I'd call a 'sorta curry' - many of the same techniques and flavors as a curry, but with some non-traditional twists like the inclusion of sundried tomatoes.  The recipe didn't turn out spicy at all, so if you like it that way, you should either add more dried red pepper flakes or even some minced fresh chili (I'd add this with the garlic).  You can serve the chickpeas with steamed rice, lightly mashed cooked sweet potato, or a combination of both - I tried it all those ways and enjoyed it each time!
 

Coconut Spinach with Chickpeas (adapted from The Kitchn, via Serious Eats)
Serves 4

2 tsp ghee
1 medium yellow onion, diced
4 large garlic cloves, peeled and minced
1 T finely minced fresh ginger
1/2 cup sun-dried tomatoes, chopped
1 large lemon, zested and juiced
Generous pinch dried red pepper flakes
15 ounces cooked chickpeas
Oil, as needed
1 pound baby spinach
14-ounce can coconut milk
1 tsp salt
1 tsp garam masala
Steamed rice, to serve
Mashed cooked sweet potatoes, to serve

1. In a large pot, heat the ghee over medium-high heat until melted and shimmering.  Add the onion and cook until it starts to brown, about 5 minutes.  Add the garlic, ginger, sun-dried tomatoes, lemon zest, and dried red pepper flakes.  Cook until fragrant, stirring often, 1-2 minutes.
2. Add the chickpeas and increase heat to high, adding a bit of oil as needed to prevent sticking.  Cook until the chickpeas start to turn golden, stirring constantly, about 3-4 minutes.
3. Add the spinach (working in batches as necessary), stirring to help it wilt.  Once all the spinach is in and slightly wilted, add the lemon juice, coconut milk, salt, and garam masala.  Bring to a simmer, and simmer until the spinach is very soft and the chickpeas are tender, 10-15 minutes.  Taste and add more salt or lemon juice if needed.
4. Serve over steamed rice and mashed sweet potatoes (or just choose your favorite).