Marry Me Chickpeas Vegan Twist (Printable Version)
Chickpeas, sun dried tomatoes, creamy sauce, and spinach come together for a cozy 15-minute one-pan meal.
# What You'll Need:
→ Main Components
01 -
1 tablespoon olive oil
02 -
5 cloves garlic, minced
03 -
120 grams sun-dried tomatoes, chopped
04 -
0.5 teaspoon dried oregano
05 -
0.5 teaspoon red chilli flakes
06 -
1 teaspoon fine sea salt
07 -
0.25 teaspoon ground black pepper
08 -
850 grams cooked chickpeas, drained and rinsed (from 2 x 425 g cans)
09 -
240 millilitres vegetable broth
10 -
1 tablespoon tomato paste
11 -
240 millilitres vegan cream
12 -
60 grams baby spinach, sliced
13 -
4 fresh basil leaves, chopped
→ Optional Garnish
14 -
0.5 cup (about 40 grams) grated vegan parmesan cheese
# Step-by-Step Guide:
01 -
In a large sauté pan over low-medium heat, warm the olive oil. Add the minced garlic and cook for 1 to 2 minutes, stirring frequently, until fragrant.
02 -
Stir in the sun-dried tomatoes, dried oregano, red chilli flakes, salt, and ground black pepper. Sauté for 1 minute to release the flavours.
03 -
Add the chickpeas, vegetable broth, tomato paste, vegan cream, and baby spinach. Mix thoroughly to combine.
04 -
Allow the mixture to reach a gentle simmer over medium heat. Cook for approximately 5 minutes, stirring occasionally, until heated through and the spinach has wilted. Taste and adjust seasoning with additional salt, pepper, or chilli flakes if desired.
05 -
Remove the pan from heat. Stir in the chopped fresh basil and, if using, grated vegan parmesan cheese. Serve immediately with crusty bread, over cooked rice, pasta, or a baked sweet potato.
# Additional Notes:
01 -
For a richer sauce, substitute chickpeas with seitan, tofu, or any vegan chicken alternative.
02 -
Any store-bought or homemade vegan cream, such as cashew cream or unsweetened plant milk, is suitable.
03 -
To thicken the sauce if needed, mix 1 tablespoon cornstarch with 3 tablespoons water and stir into the dish just before serving.