Description
A rich and creamy dish featuring chickpeas, sun-dried tomatoes, and coconut milk, perfect for a delightful meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small yellow onion, minced
- 3 cloves garlic, minced
- 1.5 tablespoons tomato paste
- 0.5 cup sun-dried tomatoes
- 1 teaspoon Italian seasoning
- 0.5 teaspoon red chili flakes
- 1 teaspoon salt
- 0.75 cup vegetable broth
- 1 cup coconut milk
- 850 grams canned chickpeas, drained and rinsed
- 1 handful spinach or basil, torn
Instructions
- Heat olive oil in a pan over medium heat. Add minced onion and garlic, and sauté until fragrant and translucent, about 5 minutes.
- Incorporate sun-dried tomatoes, tomato paste, Italian seasoning, red chili flakes, and salt. Sauté for an additional 3 minutes until aromas deepen.
- Pour in vegetable broth and coconut milk, stirring to create a cohesive sauce. Add drained chickpeas and gently combine. Cover and cook for 2 to 3 minutes, allowing chickpeas to heat through.
- Stir in torn spinach or basil just before serving. Serve warm with toasted bread, rice, or pasta if desired.
Notes
- Allow to cool, then store in a sealed container in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 11g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg