Vegan Tuscan Chickpeas

35 minServes 2

Creamy coconut-based chickpea stew with sun-dried tomatoes, fresh basil, and wilted spinach.

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prepHave all ingredients prepped and measured before starting.
1/2 onion, finely chopped	Sauté onion & garlic, 6 min	Stir in chickpeas	Add spinach, stir until wilted; season with salt & pepper
3 cloves garlic, minced
240 ml full fat coconut milk	Add broth, coconut milk, tomato paste & seasonings; simmer 15–20 min
120 ml vegetable broth
4 tbsp tomato paste
30 g fresh basil, finely chopped
2 tbsp nutritional yeast or 25 g grated parmesan
1 tbsp Dijon mustard
juice from 1/2 lemon
1 tsp Italian seasoning
225 g sun-dried tomatoes, finely chopped
1 can / 425 g chickpeas, drained
3–4 cups / 90–120 g spinach or greens of choice
1/4–1/2 tsp salt
1/4 tsp black pepper

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