Ingredients
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- 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 Ground black pepper
- 2 cans (15 ounces each) Chickpeas (drained and rinsed)
- 1 cup Vegetable broth
- 1 tablespoon Tomato paste
- 1 cup Vegan cream
- 2 cups Baby spinach (sliced)
- 4-5 leaves Fresh basil (chopped)
- 1/2 cup Grated vegan parmesan cheese (optional)
Instructions
- Begin by warming the olive oil in a large sauté pan over low to medium heat. Add the minced garlic and cook for about 1 to 2 minutes, stirring frequently until fragrant.
- Next, stir in the chopped sun dried tomatoes, oregano, red chili flakes, salt, and ground black pepper. Sauté for an additional minute.
- Add the drained and rinsed chickpeas, vegetable broth, tomato paste, vegan cream, and sliced spinach. Stir well and bring to a gentle simmer over medium heat. Cook for about 5 minutes until warmed through and the spinach has wilted.
- Taste and adjust seasoning if necessary, then remove from heat and stir in the chopped fresh basil and optional grated vegan parmesan cheese. Serve immediately.
Notes
This dish pairs well with crusty bread or over rice. For a gluten-free option, serve alongside gluten-free pasta or grains.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main course
- Method: Sautéing
- Cuisine: Mediterranean
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg