Description
A quick, creamy, comforting chickpea dish made with pantry staples in just one skillet. Family friendly, budget friendly, and weeknight perfect.
Ingredients
Scale
- 1 tablespoon olive oil
- 5 cloves garlic, minced
- 1/2 cup sun dried tomatoes, chopped
- 1/2 teaspoon oregano
- 1/2 teaspoon red chili flakes
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- Two 15 ounce cans chickpeas, drained and rinsed
- 1 cup vegetable broth
- 1 tablespoon tomato paste
- 1 cup vegan cream or coconut milk
- 2 cups baby spinach, sliced
- 4 to 5 basil leaves, chopped
- Optional: 1/2 cup vegan parmesan
Instructions
- Warm olive oil in a large skillet. Add garlic and cook until fragrant.
- Stir in sun dried tomatoes, oregano, chili flakes, salt, and pepper.
- Add chickpeas, broth, tomato paste, cream, and spinach. Simmer for 5 minutes.
- Stir in basil and parmesan.
- Serve warm with bread, pasta, rice, or baked potatoes.
Notes
Cashew cream makes the sauce extra thick. Add lemon juice for brightness. Perfect for meal prep and reheats easily.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 portion
- Calories: 310
- Sugar: 5g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 7g
- Protein: 11g
- Cholesterol: 0mg