Braised Coconut Spinach with Chickpeas and Lemon Recipe

Name: Braised Coconut Spinach with Chickpeas and Lemon Recipe
Ingredients: 2 teaspoons oil or ghee; 1 small yellow onion; 4 large cloves garlic, peeled and minced; 1 tablespoon grated ginger, from a 3-inch piece; 1/2 cup sun-dried tomatoes, chopped; 1 large lemon, zested and juiced (about 2 tablespoons juice); 1 dried hot red pepper or dash of red pepper flakes (optional); 1 15-ounce can chickpeas, drained and rinsed; 1 pound baby spinach; 1 14-ounce can coconut milk; 1 teaspoon salt, or to taste; 1 teaspoon ground ginger; Cilantro leaves, to garnish; Toasted unsweetened coconut, to garnish; Cooked rice, for serving