Creamy Tusan Chickpeas - Vegan Tuscan "Chicken"
This recipe for Creamy Tuscan Chickpeas is a delicious and nutritious plant-based dish. It features canned chickpeas, coconut milk, sundried tomatoes, spinach, and more.
Ingredients
- 1 19 oz can chickpeas, rinsed and drained
- 1 can full fat coconut milk (cashew cream can be substituted)
- ¾ cup chopped sundried tomatoes in oil
- 1 small white onion, diced
- 3-4 cloves garlic, minced
- 3 tbsp nutritional yeast
- 4-6 cups spinach (2 big handfuls)
- ¼ cup tomato paste
- 1 cup fresh basil leaves
- ½ lemon, juiced
- 1 tbsp Italian spice blend
- salt and pepper to taste
Instructions
- In a pan on medium heat, add 1 tbsp of oil (I used oil from the sun-dried tomatoes) and the chopped onions. Cook for 3-4 minutes.
- Add the minced garlic, and cook for another minute.
- Add the Italian spice, coconut milk, lemon juice, nutritional yeast, sun-dried tomatoes, chickpeas, tomato paste, and half the basil. Simmer for 12 minutes to reduce the sauce.
- Add in the spinach, and salt and pepper. Cook for another 2-3 minutes or until the spinach has wilted.
- Top with the remaining fresh basil, and serve either by itself, with a crusty bread, over pasta, rice, or gnocchi. Buon Appetito!
Video
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