Marry Me Chickpeas (Printable Version)
Tender chickpeas cooked with garlic, sun dried tomatoes, spinach, and fresh basil in a creamy tomato sauce.
# Ingredients Required:
→ Base Ingredients
01 -
30 ml olive oil
02 -
5 cloves garlic, minced
03 -
120 ml sun-dried tomatoes, chopped
04 -
2.5 ml dried oregano
05 -
2.5 ml red chili flakes
06 -
5 ml salt
07 -
1.25 ml ground black pepper
08 -
2 cans (850 g total) chickpeas, drained and rinsed
09 -
240 ml vegetable broth
10 -
15 ml tomato paste
11 -
240 ml vegan cream
→ Vegetables and Herbs
12 -
60 g baby spinach, sliced
13 -
4-5 fresh basil leaves, chopped
→ Optional Toppings
14 -
120 ml grated vegan parmesan cheese (e.g. Violife)
# Guide to Cooking:
01 -
Warm olive oil in a large sauté pan over low to medium heat. Add minced garlic and cook for 1-2 minutes, stirring frequently, until fragrant.
02 -
Incorporate sun-dried tomatoes, oregano, red chili flakes, salt, and black pepper into the pan. Cook while stirring for 1 minute.
03 -
Add chickpeas, vegetable broth, tomato paste, vegan cream, and baby spinach. Stir thoroughly to combine.
04 -
Bring mixture to a gentle simmer over medium heat and cook for approximately 5 minutes until warmed and spinach has wilted. Adjust seasoning to taste with additional salt, pepper, or red chili flakes as desired.
05 -
Remove from heat, stir in chopped fresh basil leaves and grated vegan parmesan cheese if using. Serve immediately accompanied by crusty bread, cooked rice, pasta, or baked sweet potato.
# Extra Suggestions:
01 -
For best flavor, use high-quality sun-dried tomatoes and fresh basil. Nutritional yeast can be substituted for vegan parmesan.