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 (see notes for options)
- 2 cups baby spinach, sliced
- 4–5 fresh basil leaves, chopped
- Optional: 1/2 cup grated vegan parmesan cheese (Violife recommended)
Instructions
Step 1: Sauté the Aromatics
- Heat a large sauté pan over low-medium heat and add the olive oil.
- Stir in the minced garlic and cook for 1-2 minutes until fragrant, stirring frequently to prevent burning.
Step 2: Add the Flavor Boosters
- Add the sun-dried tomatoes, oregano, red chili flakes, salt, and black pepper.
- Cook for about 1 minute to allow the spices to bloom and intensify in flavor.
Step 3: Cook the Chickpeas in a Creamy Sauce
- Add the drained chickpeas, vegetable broth, tomato paste, and vegan cream.
- Stir everything together and bring to a gentle simmer over medium heat.
- Let it cook for about 5 minutes, allowing the flavors to meld and the sauce to thicken.
Step 4: Add Greens & Finishing Touches
- Stir in the sliced baby spinach and let it wilt for about a minute.
- Remove the pan from heat and add the fresh basil and optional vegan parmesan.
Step 5: Serve & Enjoy!
- Serve immediately with crusty bread, over cooked rice, pasta, or even a baked sweet potato for a hearty meal.
- Prep Time: 5 minutes
- Cook Time: 15 minutes