Name: Marry Me Chickpeas
Prep time: 4 min
Cook time: 10 min
Total time: 15 min
Yield: 6 servings
Ingredients: 1 tablespoon olive oil; 5 cloves garlic (minced); 0.5 cup sun dried tomatoes (chopped); 0.5 teaspoon oregano; 0.5 teaspoon red chili flakes; 1 teaspoon salt; 0.25 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 fresh basil leaves (chopped); 0.5 cup grated vegan parmesan cheese (optional)

Instructions

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1

In a large sauté pan over low-medium heat, warm the olive oil (1 tbsp). Add the garlic (5 cloves) and cook for 1-2 minutes, stirring frequently, until fragrant.
2

Stir in the sun dried tomatoes (0.5 cup), oregano (0.5 tsp), red chili flakes (0.5 tsp), salt (1 tsp) and ground black pepper (0.25 tsp). Cook for 1 minute.
3

Now add the cans chickpeas (2 15-ounce), vegetable broth (1 cup), tomato paste (1 tbsp), vegan cream (1 cup) and baby spinach (2 cups) and stir well. Bring to a gentle simmer over medium heat and cook for about 5 minutes, until warm and the spinach has wilted. Taste; add more salt, pepper or red pepper flakes as desired.
4

Remove from heat and stir in the basil leaves (4 fresh) and grated vegan parmesan cheese (0.5 cup). Serve immediately with crusty bread for dipping, or on to of cooked rice, pasta or even a baked sweet potato. Enjoy!