Lunch: Creamy Coconut Chickpeas with Sweet Potatoes

This recipe includes superfoods such as:

Spinach

Health benefits of Creamy Coconut Chickpeas with Sweet Potatoes

Spinach is a nutrient-dense leafy green vegetable that is rich in vitamins A, C, and K, as well as iron, magnesium, and antioxidants. The high iron content in spinach helps combat anemia, which is common in women with PCOS. Magnesium helps reduce inflammation and improve insulin sensitivity. The antioxidants in spinach can help lower oxidative stress, which is beneficial for managing PCOS symptoms. Including spinach in your diet can support overall health and well-being.

Ingredients

1 large red bell pepper, halved, stemmed and seeded.
2 medium sweet potatoes, halved lengthwise
1 tablespoon plus 1/2 teaspoon coconut oil
Zest of 1 lime
2 teaspoons ground cumin
2 cups canned chickpeas, drained and rinsed
1/2 cup finely diced yellow onion
4 to 5 cloves garlic, minced
4 medium tomatoes, seeded and diced
1 1/2 teaspoons ground coriander
Pinch cayenne or crushed red pepper flakes (optional)
1 can light, unsweetened coconut milk
2 tablespoons fresh lime juice
1 large bunch spinach, stemmed and chopped
Sea salt
Ground black pepper
1/2 cup unsweetened shredded coconut, for garnish
1/2 cup chopped fresh cilantro, for garnish
1/4 cup chopped green onion, for garnish

Instructions

Place the bell pepper skin-side up on a medium baking sheet and broil until the skins are well charred all over, 10 to 15 minutes. Transfer the peppers to a small paper bag, seal and leave them to steam for 20 minutes. When done, scrape off the charred skin using the edge of a spoon. Give the peppers a rough chop, then puree them a blender until very smooth. Set aside. Adjust the oven to 400 degrees F. Place the sweet potatoes cut-side up in a 9-by-13-inch baking dish. Drizzle with 1/2 teaspoon of the coconut oil and sprinkle with the lime zest and 1/2 teaspoon of the cumin. Bake until fork tender, 30 to 40 minutes. Meanwhile, combine the chickpeas and water to cover in a small saucepan. Bring to a boil and simmer for 15 minutes. Drain thoroughly and set aside. Heat the remaining 1 tablespoon coconut oil in a large skillet over medium-low heat. Add the onion and saute 5 minutes. Add the garlic and saute 1 minute more. Stir in the tomatoes and cook for 10 minutes. Add the coriander, the remaining 1 1/2 teaspoons cumin, the red pepper puree and a pinch of cayenne. Cook 1 minute more, then stir in the coconut milk and lime juice. Bring to a low boil, lower the heat and simmer gently for 5 minutes. Stir in the spinach and the drained chickpeas and cook another 3 minutes. Season with salt and pepper. To serve, arrange a sweet potato half, cut-side up, on a plate. Generously spoon some of the chickpea mixture over the top. Garnish with plenty of shredded coconut, cilantro and green onion. Serve immediately.

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