Ingredients:

  • 2 cans (15 oz each) Chickpeas, drained and rinsed
  • 2 tbsp Sun-dried tomato oil (reserved from the jar)
  • 0.5 tsp Sea salt
  • 0.5 tsp Cracked black pepper
  • 3 cloves Garlic, minced
  • 1 small Shallot, finely diced
  • 0.5 cup Sun-dried tomatoes (oil-packed), chopped
  • 1 tsp Smoked paprika
  • 0.5 tsp Crushed red pepper flakes
  • 1 cup Low-sodium vegetable broth
  • 0.5 cup Full-fat coconut milk
  • 2 tbsp Nutritional yeast
  • 1 cup Fresh baby spinach
  • 0.5 cup Fresh basil leaves, chiffonade
  • 1 tbsp Fresh lemon juice

Instructions:

  1. Heat the sun-dried tomato oil in a large skillet over medium-high heat. Add the chickpeas and sauté for 5–7 minutes until they appear golden and slightly blistered to develop a nutty flavor.
  2. Lower the heat to medium. Stir in the diced shallots and cook for 2 minutes until translucent. Add the minced garlic, chopped sun-dried tomatoes, smoked paprika, and red pepper flakes. Toast the spices for 1 minute.
  3. Pour in the vegetable broth, full-fat coconut milk, and nutritional yeast. Stir well to combine, scraping up any browned bits from the bottom of the pan.
  4. Bring the sauce to a gentle simmer and cook for 5-8 minutes until the liquid reduces and thickens into a velvety consistency.
  5. Fold in the fresh baby spinach and cook until just wilted. Remove from heat and stir in the fresh lemon juice and basil chiffonade.