Ingredients:
1 can drained rinsed garbanzo beans/chick peas
2-3 cups chopped fresh or frozen spinach
1/2 cup + more for garnish, chopped fresh cilantro (use stems and bottoms for this part)
1 three inch piece of lemongrass, smashed with back of knife then finely chopped (optional)
1 small shallot finely chopped
2 cloves garlic finely minced or crushed
1 kaffir lime leaf (optional)
2 TBls red Thai chili paste
1 Tbl palm sugar or brown sugar
1-2 Tbls fish sauce (leave out for vegetarian version)
Zest and juice of 1 lime (additional lime wedges optional for garnish)
2 Tbls soy sauce
1 15 oz. Can or packet of thick coconut milk (like aroy-D)
1/4-1/2 tsp gochugaru or other red chili flake (to taste)
Ghee or neutral oil for frying (avocado oil)
Steamed rice for serving, garnish with additional fresh cilantro and lime wedges
Put the rice in the rice cooker/steamer and have ready.
Prep all the vegetables and have everything at hand
In a wok over medium high heat, add 1-2 Tbl. of oil, quickly add the minced garlic, shallot,
Lemongrass, kaffir lime leaf and chili paste. Add the chopped cilantro stems. Add the rinsed chick peas, zest in the lime, add the soy sauce, and brown sugar, add the spinach, keep tossing and stirring, add the coconut milk, the fish sauce, the chili flakes, and the lime juice. Toss and stir until everything is heated through, and bubbling. taste for seasoning.
The chick peas and spinach should be a nice hearty stewy consistency. If by chance the coconut milk you used was too watery, you can make a slurry of a little cold water and tsp. of corn starch and mix it in to the bubbling stew.
When the chick peas are tender, only 10 minutes or so, serve the stew over the steamed rice and top with fresh chopped cilantro leaves. Serve chili crisp or fresh chopped red chilis on the side for people to chose their own spiciness.
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