Creamy Sun-Dried Tomato Chickpeas

Ingredients

• 1 tablespoon olive oil
• 5 cloves garlic, minced
• 1/2 cup sun dried tomatoes, chopped
• 1/2 teaspoon oregano
• 1/2 teaspoon red chili flakes
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 (15-ounce) cans chickpeas, drained and rinsed
• 1 cup vegetable broth
• 1 tablespoon tomato paste
• 1 cup vegan cream (see notes)
• 2 cups baby spinach, sliced
• 4-5 fresh basil leaves, chopped
• Optional: 1/2 cup grated vegan parmesan cheese (Violife)

Instructions

1. Warm the olive oil in a large sauté pan over low-medium heat. Add the garlic and cook 1-2 minutes, stirring often, until fragrant.
2. Add the sun dried tomatoes, oregano, red chili flakes, salt, and black pepper. Cook 1 minute.
3. Add the chickpeas, broth, tomato paste, cream, and spinach, and stir well. Bring to a gentle simmer over medium heat and cook about 5 minutes, until heated through and the spinach has wilted. Taste and adjust salt, pepper, or red pepper flakes.
4. Take off the heat and stir in the fresh basil and grated parmesan. Serve right away with crusty bread for dipping, or over cooked rice, pasta, or a baked sweet potato.