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
Instructions
- Warm the olive oil in a large sauté pan over low-medium heat.
- Add the minced garlic and sauté for 1-2 minutes until fragrant.
- Stir in the chopped sun-dried tomatoes, oregano, red chili flakes, salt, and pepper. Cook for 1 minute.
- Add the chickpeas, vegetable broth, tomato paste, vegan cream, and spinach. Mix thoroughly.
- Simmer the mixture over medium heat for 5 minutes until the spinach wilts and the sauce warms through.
- Remove from heat, stir in fresh basil and vegan parmesan, and serve immediately.
Notes
- You can substitute vegan cream with full-fat coconut milk for a similarly rich texture.
- Store leftovers in an airtight container for up to 4 days.
- Prep Time: 5 min
- Cook Time: 10 min
- Category: Main Dish
- Method: Sauté
- Cuisine: Italian-Inspired
- Diet: Vegan, Vegetarian
Nutrition
- Serving Size: 1.5 cups
- Calories: 294 kcal
- Sugar: 8 g
- Sodium: 690 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 8 g
- Protein: 10 g
- Cholesterol: 0 mg