Marry Me Chickpeas
Servings: 3
Ingredients
- 1 tbsp olive oil
- 5 cloves garlic minced
- 1/2 cup sun dried tomatoes chopped
- 1/2 tsp dried oregano
- 1/2 tsp red chili flakes
- 1 tsp kosher salt
- 1/4 tsp fresh ground black pepper
- 2 15-ounce cans chickpeas drained and rinsed
- 1 cup vegetable broth
- 1 tbsp tomato paste
- 1 cup coconut cream
- 2 cups baby spinach sliced
- 4-5 fresh basil leaves chopped
- 1/2 cup grated vegan parmesan cheese optional
Instructions
- 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.
- Stir in the sun dried tomatoes, oregano, red chili flakes, salt and black pepper. Cook for 1 minute.
- 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.
- Remove from heat and stir in the fresh basil and grated parmesan. Serve immediately with crusty bread for dipping, or on top of cooked rice, pasta or even a baked sweet potato. Enjoy!
Notes
-
For vegan marry me chicken, try substituting the chickpeas for any vegan chicken you like, including my homemade seitan chicken. Or make my crispy baked tofu and use that instead.
- For the cream, you can use any store-bought dairy free creamer (I love Ripple’s Half and Half), full fat coconut milk, another unsweetened plant milk or best of all, homemade cashew cream.
-
If you use a store-bought cream or coconut milk, you may want to thicken the chickpeas as the sauce won’t be as thick. To do this, mix 1 tablespoon cornstarch and 3 tablespoons water in a bowl, then stir it into the chickpea mixture at the end. It should thicken up nicely.