Vegan Tuscan Chickpeas
These Vegan Tuscan Chickpeas will be your new favorite way to eat chickpeas. They are gluten free an easy to make!
Equipment
- 1 skillet
Ingredients
- ½ onion - finely chopped
- 3 cloves garlic - minced
- 1 cup full fat coconut milk from a can
- ½ cup vegetable broth chicken broth or chicken bone broth also works
- 1 cup basil - finely chopped
- 2 tablespoon nutritional yeast OR ¼ cup grated parmesan
- 1 tablespoon dijon mustard
- juice from ½ lemon
- 1 teaspoon Italian seasoning or sub a mixture of thyme and oregano
- 4 tablespoon tomato paste
- 8 oz jar or 3 oz package of sun dried tomatoes - finely chopped* This yields about 1 cup chopped sundried tomatoes
- 1 can chickpeas - drained
- 3-4 cups spinach or green of choice
- ¼-1/2 teaspoon salt Adjust to your saltiness preference, I used ¼ teaspoon
- ¼ teaspoon black pepper
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 about 2 servings. You can double the recipe or serve with a hearty grain to up the servings. If you want to add more protein to this recipe use bone broth.
*If you use sundried tomatoes in oil (what I used) then drain the oil.
Nutrition
Serving: 2gCalories: 571kcalCarbohydrates: 54gProtein: 22gFat: 34gSaturated Fat: 26gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gSodium: 1256mgPotassium: 1485mgFiber: 18gSugar: 10gVitamin A: 5523IUVitamin C: 29mgCalcium: 211mgIron: 8mg
Tried this recipe?Let us know how it was!