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Marry Me Chickpeas

Marry Me Chickpeas
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A creamy, dreamy one-pot vegan chickpea stew with sun-dried tomatoes and spinach, ready in just 15 minutes. The ultimate easy, healthy, and flavorful weeknight dinner.

Ingredients

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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)
optional: 1/2 cup grated vegan parmesan cheese (I used Violife)

Instructions

  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. Stir in the sun dried tomatoes, oregano, red chili flakes, salt and black pepper. Cook for 1 minute.
  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. 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!

Notes

  • For the vegan cream, use a plain, unsweetened variety or full-fat coconut milk for best results.
  • If using oil-packed sun-dried tomatoes, pat them dry before chopping.
  • Leftovers keep well in the fridge for up to 4 days. Reheat gently on the stovetop.

Nutrition

Find it online: https://cleanvegankitchen.com/marry-me-chickpeas/