This dish is great served over rice, quinoa, or baked sweet potatoes. If you'd like to serve it with one of these, prepare it separately while the chickpeas cook.
Ingredients
1
Tbsp
Olive Oil
(or avocado oil)
½
cup
Sweet White Onion
(diced)
5
tsp
Garlic
(minced)
1
Tbsp
Tomato Paste
(Italian-style preferred)
½
tsp
Dried Oregano
½
tsp
Red Pepper Flakes
½
tsp
Ground Paprika
½
cup
Sun-Dried Tomatoes
(chopped small)
1
tsp
Salt
¼
tsp
Black Pepper
1
15 oz can
Chickpeas
(rinsed and drained)
1
cup
Vegetable Broth
1
13.5 oz can
Coconut Cream
(or coconut milk)
2
cups
Baby Spinach
(cut into ribbons)
4-5
Fresh Basil Leaves
(cut into ribbons)
Parmesan Cheese
(grated, for serving)
Directions
1
Heat the oil (1 Tbsp) in a skillet over medium-high heat. Add the onion (½ cup, diced) and cook for 2 minutes.
2
Stir in the garlic (5 tsp, minced) and cook for 1 minute, until fragrant.
3
Add the tomato paste (1 Tbsp), oregano (½ tsp), red pepper flakes (½ tsp), paprika (½ tsp), sun-dried tomatoes (½ cup, chopped small), salt (1 tsp), and pepper (¼ tsp). Cook until the tomato paste (1 Tbsp) deepens in color, about 2 minutes.
4
Add the chickpeas (1, rinsed and drained), vegetable broth (1 cup), and coconut cream (1). Stir and bring to a gentle boil.
5
Reduce the heat and simmer for 15 minutes, until slightly thickened. The sauce will continue to thicken as it cools.
6
Stir in the spinach (2 cups, cut into ribbons) and basil (4-5, cut into ribbons).
7
Top with parmesan and serve over rice, quinoa, or baked sweet potatoes.