Description
A creamy and comforting plant-based dish featuring tender chickpeas simmered in a rich sun-dried tomato sauce with garlic, herbs, and vegan cream, all made in one pan.
Ingredients
- 1 tablespoon olive oil
- 5 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 teaspoon dried oregano
- 1/2 teaspoon red chili flakes
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 cup vegetable broth
- 1 tablespoon tomato paste
- 1 cup vegan cream (cashew cream or coconut milk)
- 2 cups baby spinach, sliced
- 4–5 fresh basil leaves, chopped
- 1/2 cup grated vegan parmesan (optional)
Instructions
- Heat olive oil in a large pan over low to medium heat.
- Add minced garlic and cook for 1–2 minutes until fragrant.
- Stir in sun-dried tomatoes, oregano, chili flakes, salt, and black pepper. Cook for 1 minute.
- Add chickpeas, vegetable broth, tomato paste, vegan cream, and spinach. Stir well.
- Bring to a gentle simmer and cook for about 5 minutes until heated through and spinach is wilted.
- Taste and adjust seasoning as needed.
- Remove from heat and stir in fresh basil and vegan parmesan if using.
- Serve warm with bread, rice, pasta, or vegetables.
Notes
- Use coconut milk for a slightly sweet flavor or cashew cream for a richer texture.
- Adjust chili flakes to control spice level.
- Leftovers taste even better the next day.
- Add mushrooms or zucchini for extra vegetables.
- Store in the fridge for up to 5 days.
- Reheat gently with a splash of broth if needed.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 6g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 11g
- Cholesterol: 0mg
