Spinach and Chickpea Casserole

Prep time: 10 minutes | Cook time: 21 to 22 minutes | Serves 4

2 tablespoons olive oil

2 garlic cloves, minced

1 tablespoon ginger, minced

1 onion, chopped

1 chili pepper, minced

Salt and ground black pepper, to taste

1 pound (454 g) spinach

1 can coconut milk

½ cup dried tomatoes, chopped

1 (14-ounce / 397-g) can chickpeas, drained

1. Heat the olive oil in a saucepan over medium heat. Sauté the garlic and ginger in the olive oil for 1 minute, or until fragrant.
2. Add the onion, chili pepper, salt and pepper to the saucepan. Sauté for 3 minutes.
3. Mix in the spinach and sauté for 3 to 4 minutes or until the vegetables become soft. Remove from heat.
4. Pour the vegetable mixture into the baking pan. Stir in coconut milk, dried tomatoes and chickpeas until well blended.
5. Slide the baking pan into Rack Position 1, select Convection Bake, set temperature to 370ºF (188ºC) and set time to 15 minutes.
6. When cooking is complete, transfer the casserole to a serving dish. Let cool for 5 minutes before serving.