Coconut Braised Chickpeas And Broccoli

• 1 tablespoon olive oil
• 1 yellow onion, chopped
• 1 large head broccoli, stalks chopped and florets cut into small pieces (florets and stalks added separately, so divide these)
• 1 tablespoon grated ginger
• 1/2 cup sun-dried tomatoes, drained from oil, chopped
• 1 hot pepper (jalapeno or Anaheim work well here), chopped
• 1 lemon, zested and juiced
• 1/2 teaspoon kosher salt
• 1 15-ounce can chickpeas, rinsed and drained
• 1 1/2 cups coconut milk

1. Heat olive oil in a large skillet over medium-high heat. Add onion, and cook until translucent, about 5 minutes. Stir in broccoli stalks, ginger, sun-dried tomatoes, hot pepper, lemon zest, and salt. Cook, stirring occasionally, until vegetables soften, about 3 to 5 minutes.
2. Mix in chickpeas and broccoli florets and cook for 1 minute. Pour in coconut milk and stir to combine. Lower heat and braise for about 10 minutes, until broccoli florets are bright green and coconut milk has mostly been absorbed. Stir in lemon juice, and adjust salt to taste.

olive oil, yellow onion, head broccoli, ginger, tomatoes, hot pepper, lemon, kosher salt, chickpeas, coconut milk

Taken from food52.com/recipes/38559-coconut-braised-chickpeas-and-broccoli (may not work)