Vegan Marry Me Chickpeas
These creamy Vegan Marry Me Chickpeas with semi-dried tomatoes, coconut milk, and spinach are easy, rich, and delicious with toasted sourdough bread.
Servings 4 serves
Calories 446kcal
Ingredients
- 2 tbsp oil from a jar of sun-dried tomatoes
- 3 cloves garlic finely chopped
- 1 tbsp fresh thyme leaves or 1 tsp dried
- 1 tsp red pepper flakes or to taste
- 3/4 cup sun-dried tomatoes finely chopped; about 60 g
- ½ cup vegetable broth low-sodium; 120 ml
- 1 can coconut milk full-fat; 13.5 oz / 400 ml
- 2 cans chickpeas drained and rinsed; 15 oz / 425 g each
- 2 handfuls baby spinach about 3 oz / 85 g
- ½ lemon juiced; about 1 tbsp / 15 g; or more to taste
- ½ tsp salt plus more to taste
- ¼ tsp black pepper plus more to taste
- ¼ cup fresh basil leaves torn; about 10 g
- toasted sourdough bread to serve
Instructions
- Heat sun-dried tomato oil in a large skillet over medium heat.
- Stir in garlic, thyme, and chili flakes. Cook for 1 minute until fragrant.
- Add sun-dried tomatoes and pour in the vegetable broth. Simmer for 2–3 minutes to reduce slightly.
- Stir in chickpeas and coconut milk. Simmer uncovered for 8–10 minutes until the sauce thickens.
- Stir in baby spinach and let it wilt, about 1–2 minutes. Squeeze in lemon juice and season with salt and pepper. Stir in most of the basil, saving a few leaves to top.
- Spoon into bowls and serve with toasted sourdough bread.
Nutrition
Calories: 446kcal | Carbohydrates: 45g | Protein: 16g | Fat: 26g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 1071mg | Potassium: 1267mg | Fiber: 13g | Sugar: 6g | Vitamin A: 2344IU | Vitamin C: 44mg | Calcium: 148mg | Iron: 8mg