Green Garbanzo Herb Stew with Rice

In a large braiser or fry pan, warm up the oil over a medium heat. Add the onions and sauté until they start to get a little color on them, about 5-7 minutes. Throw in the ginger, jalapeno, and garlic and let those tasty fuckers cook for about 1 minute. Now add the spinach with a pinch of salt and stir that all around until all the spinach starts to wilt, about 2-3 minutes. Turn off the heat to pan and give the contents a couple minutes to cool off. This would be a good time to make the pot of rice; just follow the directions on the bag. We like basmati rice here, but you do you.

Once the pan is a little cooled off, scrap the spinach mixture into your food processor.  Throw in the cilantro, green onions, basil, mint, citrus juices, agave, and salt and run that fucker until everything is all tiny and pureed. Think pesto and you’ll be good to go. Now back in the pan, warm up the coconut milk over a medium high heat and add the chickpeas. Stir this all around for a few minutes for that the chickpeas get kinda warm then toss in the spinach herb mixture and the tomatoes. You just want everything warm but don’t want the tomatoes mushy so this whole process should take less than 5 minutes. Taste and add more salt or whatever you think it needs. Then turn off the heat and get ready to grub.

Serve over warm rice with some extra herbs and fresh tomatoes on top.