Vegan Tuscan Chickpeas
These Vegan Tuscan Chickpeas will be your new favorite way to eat chickpeas. They are gluten free an easy to make!
- Prep Time: 5
- Cook Time: 15
- Total Time: 20 minutes
- Yield: 2 1x
- Category: dinner
- Method: stove top
- Cuisine: italian american
Ingredients
Scale
- 1/2 onion - finely chopped
- 3 cloves garlic - minced
- 1 cup full fat coconut milk from a can*
- 1/2 cup vegetable broth
- 1 cup basil - finely chopped
- 2 tbsp nutritional yeast
- 1 tbsp dijon mustard
- juice from 1/2 lemon
- 1 tsp Italian seasoning (or sub a mixture of thyme and oregano)
- 4 tbsp tomato paste
- 1 8 oz package or 3 oz jar of sun dried tomatoes
- 1 can chickpeas - drained
- 3-4 cups spinach or green of choice
- salt/pepper to taste
+ optional sides, I like brown rice
Instructions
- Heat oil in a skillet over medium heat. Add onions and garlic. Cook for about 6 minutes or until softened.
- Add all remaining ingredients except for spinach. Mix together until fully combined. Bring mixture to a simmer and simmer for 15-20 minutes.
- Turn heat to low and add in spinach. Stir until wilted. Remove from heat and let cool.
- Serve chickpeas with sides of choice, I recommend toasted sourdough, quinoa or rice.
Notes
This makes 2 servings.
Keywords: Vegan Tuscan Chickpeas
Find it online: https://avocadoskillet.com/vegan-tuscan-chickpeas/