Ingredients
Scale
- 1 tablespoon olive oil
- 5 cloves garlic (minced)
- ½ cup sun-dried tomatoes (chopped)
- ½ teaspoon oregano
- ½ teaspoon red chili flakes
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 2 15-ounce cans chickpeas, drained and rinsed
- 1 cup vegetable broth
- 1 tablespoon tomato paste
- 1 cup vegan cream (see notes)
- 2 cups baby spinach (sliced)
- 4 –5 fresh basil leaves (chopped)
- Optional: ½ cup grated vegan parmesan cheese (Violife recommended)
Instructions
Sauté the Base:
- In a large pan over medium heat, warm the olive oil. Add garlic and sauté for 1–2 minutes until fragrant.
Add Flavor:
- Stir in sun-dried tomatoes, oregano, red chili flakes, salt, and pepper. Cook for 1 minute.
Build the Sauce:
- Add chickpeas, vegetable broth, tomato paste, vegan cream, and spinach. Stir well and bring to a simmer.
Simmer:
- Cook for 5–7 minutes, stirring occasionally, until the sauce thickens and spinach wilts.
Finish with Freshness:
- Turn off heat, stir in chopped basil and optional vegan parmesan. Serve hot with crusty bread, pasta, or rice.
💡 Notes & Tips
- Cream Substitute Options: Full-fat coconut milk, Ripple’s dairy-free Half & Half, or homemade cashew cream.
- To Make Cashew Cream: Blend ¾ cup soaked cashews with 1 cup water until smooth.
- Want it thicker? Mix 1 tbsp cornstarch with 3 tbsp water and stir in at the end.
- Storage: Refrigerate up to 4 days or freeze for up to 2 months. Reheat gently on stove or microwave with a splash of plant milk or broth.
Notes
Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Total Fat | 17g |
| Saturated Fat | 4g |
| Carbohydrates | 32g |
| Protein | 10g |
| Fiber | 8g |
| Sugar | 5g |
| Sodium | 670mg |
| Cholesterol | 0mg |
Nutrition values may vary slightly based on cream type and additional toppings.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: dinner, main
- Cuisine: Mediterranean-Inspired, vegan