Description
A creamy, cozy, and flavor-packed chickpea dish with sun-dried tomatoes, coconut milk, and fresh basil. This easy one-pan meal is rich in plant-based protein and perfect over rice, pasta, or with crusty bread.
Ingredients
2 cans chickpeas, drained and rinsed
2 tablespoons olive oil
3 cloves garlic, minced
1 small onion, diced
1/2 cup sun-dried tomatoes, chopped
1/2 cup vegetable broth
1 cup coconut milk
1/2 teaspoon red pepper flakes (optional)
1 cup spinach
Salt and pepper, to taste
Fresh basil, for garnish
Instructions
Heat olive oil in a large skillet over medium heat.
Add diced onion and sauté for 2-3 minutes until softened.
Stir in minced garlic and cook for another minute until fragrant.
Add sun-dried tomatoes and cook for 1-2 minutes to release their flavors.
Add chickpeas, stirring well to coat them in the mixture.
Pour in vegetable broth and coconut milk, then add red pepper flakes, salt, and pepper. Stir and let simmer for 5 minutes until the sauce thickens.
Add spinach and stir until wilted, about 2 minutes.
Remove from heat, garnish with fresh basil, and serve over rice, pasta, or with crusty bread.
Notes
For extra creaminess, blend half of the chickpeas before adding them to the skillet.
Substitute coconut milk with cashew cream or oat milk for a different texture.
Increase red pepper flakes or add chopped chili for more spice.
Leftovers can be refrigerated for up to 4 days or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 320
- Fat: 14g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 10g