Marry Me Chickpeas Vegan Meal (Print Version)
# Ingredients:
01 -
1 tablespoon olive oil
02 -
5 cloves garlic, minced
03 -
1/2 cup sun dried tomatoes, chopped
04 -
1/2 teaspoon oregano
05 -
1/2 teaspoon red chili flakes
06 -
1 teaspoon salt
07 -
1/4 teaspoon ground black pepper
08 -
2 cans (15 ounces each) chickpeas, drained and rinsed
09 -
1 cup vegetable broth
10 -
1 tablespoon tomato paste
11 -
1 cup vegan cream
12 -
2 cups baby spinach, sliced
13 -
4-5 fresh basil leaves, chopped
14 -
Optional: 1/2 cup grated vegan parmesan cheese
# 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, vegetable broth, tomato paste, vegan cream, and baby spinach. Stir well, then bring to a gentle simmer over medium heat. Cook for about 5 minutes, stirring occasionally, until warm and the spinach has wilted. Taste and adjust seasoning with additional salt, pepper, or red chili flakes as desired.
04 -
Remove from heat and stir in the chopped fresh basil leaves and grated vegan parmesan cheese. Serve immediately.
05 -
Serve with crusty bread for dipping, or over cooked rice, pasta, or baked sweet potatoes.
# Notes:
01 -
For vegan chicken, replace chickpeas with store-bought vegan chicken, crispy baked tofu, or homemade seitan chicken.
02 -
To achieve a thicker consistency, mix 1 tablespoon cornstarch with 3 tablespoons water and stir it into the chickpea mixture.
03 -
For the cream, use store-bought dairy-free creamers, full-fat coconut milk, or cashew cream.