Delicious Marry Me Chickpeas (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 tablespoon of olive oil
02 -
5 garlic cloves, finely chopped
03 -
2 cans of chickpeas (15-ounce each), rinsed and drained
04 -
1/2 cup of diced sun-dried tomatoes
→ Seasonings
05 -
1 teaspoon of salt
06 -
1/2 teaspoon of crushed chili flakes
07 -
1/4 teaspoon of black pepper
08 -
1/2 teaspoon of dried oregano
→ Sauce Components
09 -
1 tablespoon of tomato paste
10 -
1 cup of veggie broth
11 -
1 cup of plant-based cream
→ Fresh Additions
12 -
4-5 basil leaves, freshly chopped
13 -
2 cups of thinly sliced baby spinach
14 -
Optional: 1/2 cup of grated dairy-free parmesan
# Instructions:
01 -
Warm up the olive oil in a big sauté pan over medium-low heat. Toss in the minced garlic and stir constantly for about 1-2 minutes, just until it smells amazing.
02 -
Add in the sun-dried tomatoes, oregano, chili flakes, salt, and pepper. Stir and let it cook for a minute.
03 -
Drop in the chickpeas, veggie stock, tomato paste, cream, and spinach. Mix everything well. Simmer over medium heat for about 5 minutes until it’s all heated through and the spinach has cooked down. Taste it and tweak the seasonings if needed.
04 -
Take the pan off the heat and mix in the chopped basil and grated parmesan if you're using it. Serve it right away—great with crusty bread, over rice, on pasta, or even on top of a roasted sweet potato.
# Notes:
01 -
You can swap the chickpeas for vegan chicken or baked crispy tofu.
02 -
Works with different dairy-free creams like coconut milk, homemade cashew cream, or store-bought non-dairy creamer.
03 -
If your cream is runny, thicken it up with a quick cornstarch mix (1 tablespoon cornstarch and 3 tablespoons water).