Ingredients
Equipment
Method
Step‑by‑Step Instructions
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 chopped yellow onion and 3 minced garlic cloves, sautéing for about 5 minutes until the onion is translucent.
- Stir in ½ cup of sun-dried tomatoes, 2 tablespoons of tomato paste, 1 teaspoon of Italian seasoning, and ¼ teaspoon of red chili flakes. Sauté for another 3 minutes.
- Pour in 1 cup of vegetable broth and 1 can of coconut milk, stirring well. Bring the mixture to a gentle simmer for about 5 minutes until it thickens slightly.
- Add 2 cans of drained chickpeas to the skillet, stirring to coat them with the sauce. Cover the pan and cook for an additional 2-3 minutes.
- Stir in a handful of fresh spinach or basil, gently folding it in until it wilts, about 1 minute. Serve warm with your favorite side.
Nutrition
Notes
For a thicker sauce, simmer uncovered for a few extra minutes. Adjust seasoning to your liking as flavors develop during cooking.
