Marry Me Chickpeas

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 (See Notes)
• 2 cups baby spinach (sliced)
• 4-5 fresh basil leaves (chopped)
• 1/2 cup grated vegan parmesan cheese (optional: I used Violife)

INSTRUCTIONS

1. 1 In a large sauté pan over low-medium heat, warm the olive oil. Add the garlic and cook for 1-2 minutes, stirring frequently, until fragrant.
2. 2 Stir in the sun dried tomatoes, oregano, red chili flakes, salt and black pepper. Cook for 1 minute.
3. 3 Now add the chickpeas, broth, tomato paste, cream and spinach and stir well. Bring to a gentle simmer over medium heat and cook for about 5 minutes, until warm and the spinach has wilted. Taste; add more salt, pepper or red pepper flakes as desired.
4. 4 Remove from heat and stir in the fresh basil and grated parmesan. Serve immediately with crusty bread for dipping, or on to of cooked rice, pasta or even a baked sweet potato. Enjoy!

NUTRITION

Calories: 294kcal | Carbohydrates: 33g | Protein: 10g | Fat: 15g | Fiber: 8g | Sugar: 8g