What’s better then this one-pan meal. It is totally foolproof. Chickpeas are cooked in a dreamy Tuscan sun dried tomato cream sauce.
Don’t forget the hunks of crusty bread for scooping up every luxurious bite!
INGREDIENTS Serves 4
15 ml olive oil
15 g garlic crushed
55 g sun dried tomatoes chopped
1 g oregano
1 g red chili flakes
6 g salt
1 g ground black pepper
850 g cans chickpeas drained and rinsed
237 ml vegetable stock
16 g tomato paste
237 ml coconut milk
60 g baby spinach sliced
2 g fresh basil leaves chopped
METHOD
In a large sauté pan over low-medium heat, warm the olive oil. Add the garlic and cook for 1-2 minutes, stirring frequently, until fragrant.
Stir in the sun dried tomatoes, oregano, red chili flakes, salt and black pepper. Cook for 1 minute.
Now add the chickpeas, stock, tomato paste, Coconut milk and spinach and stir well. Bring to a gentle simmer over medium heat and cook for about 5 minutes, until warm and the spinach has wilted. Taste; add more salt, pepper or red pepper flakes as desired.
Remove from heat and stir in the fresh basil and grated parmesan.
Serve immediately with crusty bread for mopping up those delicious sauce.
Original Recipe Mediterranean diet
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