Ingredients
- 1 tbsp olive oil
- 3 cloves garlic, minced
- ½ cup sun-dried tomatoes, chopped
- 1 tsp oregano
- ½ tsp red chili flakes (optional)
- ½ tsp salt
- ¼ tsp black pepper
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 cup vegetable broth
- 2 tbsp tomato paste
- ½ cup vegan cream (cashew cream, coconut milk, or dairy-free creamer)
- 2 cups baby spinach, sliced
- ¼ cup fresh basil, chopped
- ¼ cup vegan parmesan cheese (optional)
Instructions
- Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add garlic and cook for 1-2 minutes until fragrant.
- Add Flavorings: Stir in sun-dried tomatoes, oregano, red chili flakes, salt, and black pepper. Cook for 1 minute.
- Combine Main Ingredients: Add chickpeas, vegetable broth, tomato paste, vegan cream, and sliced spinach. Stir well to combine.
- Simmer: Bring to a gentle simmer and cook for 5 minutes, until the sauce thickens and the spinach wilts. Adjust seasoning as needed.
- Finish & Serve: Remove from heat, stir in fresh basil and vegan parmesan (if using). Serve warm with pasta, rice, crusty bread, or roasted vegetables.
Notes
- Nut-free option: Use coconut milk or soy-based creamer instead of cashew cream.
- Add protein: Swap chickpeas for tofu, tempeh, or vegan chicken.
- Extra veggies: Add mushrooms, zucchini, or roasted bell peppers.
- Storage: Refrigerate for up to 5 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan, Mediterranean-Inspired
- Diet: Vegan
