So, I made a vegan dish…wait, don’t leave! Please! Trust me. This is a good one. You’ll want to stick around to hear about it.
I saw this recipe for Braised Coconut Spinach & Chickpeas with Lemon on The Kitchn back when it was still winter. Their photography is of course a lot better than mine, and I remember almost drooling on myself looking at those images. I never got around to making it. So when my vegetarian girl roomie (not to be confused with the boy roomie who just learned how to use a microwave) suggested we do dinner at home, I had just the recipe. It had been raining for three days straight so it was the perfect comfort food.
It’s such a simple and quick recipe but the flavors come together is this amazing tangy, tropical way, making the sauce taste so much more complex than it is. It was crazy delicious. We were enjoying the dish served over baked sweet potatoes along with a couple of glasses of wine when my roomie pointed out “hey, isn’t this vegan?” Why yes, yes it is. I’m a little weird about “vegan” food sometimes and believe a recipe should never have the word “vegan” in its title if you want people to make it, as it implies (to me, at least) that it’s a lesser version of something that’s not supposed to be vegan.
This is how you do vegan, people. Letting real, tasty food come together and letting it shine for what it is, rather than trying to adapt a non-vegan dish to contain no animal products. This Braised Coconut Spinach & Chickpeas with Lemon dish is really good to the tastes buds, but also really good for you. It’s a such a healthy, balanced meal if you think about it–you’ve got plenty of veggies from different families, protein, fat, and no grains. It makes me so happy when delicious food is also super healthy. It’s like a freebie from the heavens that shouldn’t exist! So if you ever have a vegan coming over for dinner, you know what to whip up.
Totally making this again soon. But next time, dumping some Sriracha sauce in there too. Awww yeah.