Creamy Marry Me Chickpeas (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 tablespoon olive oil
02 -
5 cloves garlic, minced
03 -
1/2 cup sun dried tomatoes, chopped
04 -
2 (15-ounce) cans chickpeas, drained and rinsed
→ Seasonings
05 -
1/2 teaspoon oregano
06 -
1/2 teaspoon red chili flakes
07 -
1 teaspoon salt
08 -
1/4 teaspoon ground black pepper
→ Sauce Components
09 -
1 cup vegetable broth
10 -
1 tablespoon tomato paste
11 -
1 cup vegan cream
→ Fresh Additions
12 -
2 cups baby spinach, sliced
13 -
4-5 fresh basil leaves, chopped
14 -
1/2 cup grated vegan parmesan cheese (optional)
# Instructions:
01 -
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.
02 -
Stir in the sun dried tomatoes, oregano, red chili flakes, salt and black pepper. Cook for 1 minute.
03 -
Add the chickpeas, broth, tomato paste, cream and spinach. Stir well. Bring to a gentle simmer over medium heat and cook for about 5 minutes, until warm and the spinach has wilted. Taste and adjust seasonings.
04 -
Remove from heat and stir in the fresh basil and grated parmesan. Serve immediately with crusty bread, over rice, pasta, or a baked sweet potato.
# Notes:
01 -
Can be made with vegan chicken or crispy baked tofu instead of chickpeas
02 -
Works with various vegan cream options like store-bought dairy-free creamer, coconut milk, or homemade cashew cream
03 -
For thicker sauce with store-bought cream, use cornstarch slurry (1 tbsp cornstarch + 3 tbsp water)