Description
A delicious and hearty dish featuring chickpeas, spinach, and sundried tomatoes, perfect for a quick meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 shallot (diced)
- 1 tablespoon minced garlic
- 1 tablespoon tomato paste
- 1/2 cup sundried tomatoes (diced)
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1/2–3/4 teaspoon salt
- 1/2 teaspoon red pepper flakes
- 2 15 ounce cans chickpeas
- 3/4 cup half & half or vegan heavy cream (see notes)
- 3/4 cup low sodium veggie broth
- 2 cups chopped spinach
- 1/2 cup basil (chopped)
- 1/3 cup grated parmesan (plus more for topping)
Instructions
- Heat the olive oil in a large skillet over medium heat. Add in the diced shallot and saute for about 3 minutes or until it starts to look translucent.
- Mix in the minced garlic and saute for 1 more minute, then add in the tomato paste. Saute for an additional minute.
- Add in the diced sundried tomatoes, oregano, pepper, salt, and red pepper flakes. Saute for 2 more minutes.
- Stir in the chickpeas, half and half or cream, and the veggie broth. Reduce the heat to low and let simmer for about 15 minutes. If you notice the sauce isn’t thick enough, whisk in a tablespoon of cornstarch and let simmer until it thickens.
- Remove from the heat and stir in the spinach and parmesan. Let sit until the spinach wilts. Mix in the basil, then garnish with more red pepper flakes and parmesan if desired. Enjoy!
Notes
- For a vegan option, use half & half or cream alternatives such as coconut cream or cashew cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 10mg