Description
A delightful and flavorful chickpea dish featuring garlic, sun-dried tomatoes, and fresh herbs, perfect for family gatherings.
Ingredients
Scale
- 1 tablespoon olive oil
- 5 cloves garlic (minced)
- ½ cup sun-dried tomatoes (chopped)
- ½ teaspoon oregano
- ½ teaspoon red chili flakes
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 2 15-ounce cans chickpeas, drained and rinsed
- 1 cup vegetable broth
- 1 tablespoon tomato paste
- 1 cup vegan cream
- 2 cups baby spinach (sliced)
- 4–5 fresh basil leaves (chopped)
- Optional: ½ cup grated vegan parmesan cheese (Violife recommended)
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the minced garlic, and sauté for about 1 minute until fragrant.
- Stir in the chopped sun-dried tomatoes, oregano, red chili flakes, salt, and ground black pepper. Cook for another couple of minutes.
- Incorporate the drained and rinsed chickpeas into the skillet. Pour in the vegetable broth and tomato paste, stirring well.
- Reduce the heat to low, cover the skillet, and let it simmer for 10 minutes.
- Add the vegan cream and stir in the sliced baby spinach. Cook until the spinach wilts, then stir in the chopped basil leaves.
- Serve with a sprinkle of vegan parmesan on top.
Notes
For a richer flavor, use oil-packed sun-dried tomatoes. Adjust oil in the recipe accordingly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 16g
- Cholesterol: 0mg
Keywords: chickpeas, vegan, Mediterranean, family recipe, comforting meal
