Rich & Savory Vegan Chickpeas in Creamy Tuscan-Inspired Sauce ☀️
Ingredients:
1 tablespoon (15ml) Olive Oil
1 small Onion, finely chopped
3 cloves Garlic, minced
1/2 cup (75g) Sun-Dried Tomatoes (oil-packed, drained), chopped
1 teaspoon Dried Oregano
1/2 teaspoon Red Pepper Flakes (adjust to taste)
1 can (15 oz / 425g) Chickpeas, rinsed and drained
1/2 cup (120ml) Vegetable Broth
1/2 cup (120ml) Full-Fat Coconut Milk (or other vegan cream)
1/4 cup (15g) Nutritional Yeast (optional, for cheesy flavor)
2 cups (60g) Baby Spinach or Kale, chopped
Salt and Black Pepper to taste
Fresh Basil, chopped, for garnish
Cooked Rice, Pasta, or Crusty Bread for serving
Directions:
1. Sauté Aromatics & Tomatoes: Heat olive oil in a skillet or pan over medium heat. Add chopped onion and cook until softened (about 5 minutes). Add minced garlic, chopped sun-dried tomatoes, dried oregano, and red pepper flakes. Cook for 1-2 minutes until fragrant.
2. Add Chickpeas & Liquids: Stir in the rinsed and drained chickpeas and vegetable broth. Bring to a simmer.
3. Make it Creamy: Reduce heat to low. Stir in the coconut milk (or vegan cream) and nutritional yeast (if using). Simmer gently for 5-10 minutes, allowing the sauce to thicken slightly. Do not boil rapidly.
4. Add Greens: Stir in the baby spinach or kale and cook until just wilted (about 2-3 minutes).
5. Season: Season generously with salt and black pepper to taste.
6. Serve: Serve hot over rice, pasta, or with crusty bread for dipping. Garnish with fresh chopped basil.
Recipe Information:
Preparation Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes | Calories per Serving: Approx. 380-450 (without rice/pasta) | Number of Servings: 2-3
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