Love Chickpeas Creamy Dish (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 tablespoon cooking oil
02 -
5 cloves garlic, finely chopped
03 -
1/2 cup chopped sun dried tomatoes
04 -
2 (15-ounce) cans drained, rinsed chickpeas
→ Seasonings
05 -
1/2 teaspoon dried oregano
06 -
1/2 teaspoon crushed red pepper
07 -
1 teaspoon table salt
08 -
1/4 teaspoon freshly ground pepper
→ Sauce Components
09 -
1 cup veggie stock
10 -
1 tablespoon concentrated tomato paste
11 -
1 cup dairy-free cream
→ Fresh Additions
12 -
2 cups sliced baby spinach leaves
13 -
4-5 chopped fresh basil leaves
14 -
1/2 cup plant-based parmesan (if you want)
# Instructions:
01 -
Heat the oil in a big pan over low-medium heat. Toss in the garlic and let it cook for about 1-2 minutes until it smells good. Keep stirring so it doesn't burn.
02 -
Throw in the sun dried tomatoes with the oregano, red pepper flakes, salt and pepper. Let everything mingle for a minute.
03 -
Dump in your chickpeas, stock, tomato paste, cream and spinach. Mix it all up. Let it bubble gently on medium heat for around 5 minutes until everything's hot and the spinach gets soft. Give it a taste and add more seasonings if needed.
04 -
Turn off the heat and mix in your fresh basil and parmesan. Eat it right away with some crusty bread, on top of rice, pasta, or stuffed in a baked sweet potato.
# Notes:
01 -
You can swap the chickpeas for fake chicken or crispy tofu chunks
02 -
Works great with any non-dairy cream like plant-based coffee creamer, coconut milk, or blended cashews
03 -
Need a thicker sauce when using store-bought cream? Mix 1 tbsp cornstarch with 3 tbsp water and stir it in