Description
A rich and creamy vegan chickpea dish infused with sun-dried tomatoes, garlic, and fresh herbs, perfect for a quick and flavorful plant-based meal. This recipe combines tender chickpeas with a luscious tomato cream sauce and vibrant spinach, making it a wholesome and satisfying option for lunch or dinner.
Ingredients
Scale
Base Ingredients
- 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 (15-ounce) cans chickpeas, drained and rinsed
- 1 cup vegetable broth
- 1 tablespoon tomato paste
- 1 cup vegan cream
Vegetables & Herbs
- 2 cups baby spinach, sliced
- 4-5 fresh basil leaves, chopped
Optional
- 1/2 cup grated vegan parmesan cheese
Instructions
- Sauté Aromatics: In a large sauté pan over low-medium heat, warm the olive oil. Add the minced garlic and cook for 1-2 minutes until fragrant and lightly golden, releasing the garlic’s aroma without burning it.
- Cook Chickpea Mixture: Add the chopped sun-dried tomatoes, oregano, red chili flakes, salt, and ground black pepper to the pan. Stir to combine and then add the drained chickpeas, vegetable broth, tomato paste, vegan cream, and sliced baby spinach. Stir well to incorporate all ingredients.
- Simmer: Let the mixture simmer gently for about 5 minutes, allowing the flavors to meld together and the spinach to wilt completely, producing a creamy and flavorful sauce that coats the chickpeas.
- Finish and Serve: Remove the pan from heat. Stir in the chopped fresh basil leaves and, if using, the grated vegan parmesan cheese. Serve hot with your choice of bread, rice, pasta, or sweet potato for a complete meal.
Notes
- For a nuttier flavor, toast the sun-dried tomatoes briefly before adding other ingredients.
- You can substitute vegan cream with coconut cream or cashew cream for a different creamy texture.
- Adjust red chili flakes to your preferred spice level.
- Make sure to rinse canned chickpeas thoroughly to reduce sodium content.
- This dish pairs well with crusty bread or cooked grains like quinoa or couscous.
