Ingredients
Scale
- 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
- 2 cups baby spinach (sliced)
- 4–5 fresh basil leaves (chopped)
- 1/2 cup grated vegan parmesan cheese (optional)
Instructions
- Warm olive oil in a large sauté pan over low-medium heat. Add minced garlic and cook for 1-2 minutes until fragrant.
- Stir in chopped sun-dried tomatoes, oregano, red chili flakes, salt, and black pepper. Cook for 1 minute.
- Add drained chickpeas, vegetable broth, tomato paste, vegan cream, and sliced spinach. Mix well and bring to a gentle simmer for about 5 minutes.
- Remove from heat and stir in fresh basil. Serve immediately over rice, pasta or with crusty bread.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 4g
- Sodium: 700mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 13g
- Protein: 15g
- Cholesterol: 0mg