Marry Me Chickpeas

• portionen: 4 servings
• aktive zeit: 5 minutes
• gesamtzeit: 20 minutes

Zutaten

1 tbsp olive oil

2 cloves garlic (minced)

2 tsp smoked paprika

1 tsp oregano

1/4-1/2 tsp salt (adjust to taste)

1/4 tsp red pepper flakes

2 tbsp tomato paste

1/3 cup sun-dried tomatoes (packed in oil*)

1 tbsp soy sauce

2 15 oz cans chickpeas (drained and rinsed)

2 tbsp lemon juice

1 cup vegetable broth

1 cup lite or full-fat coconut milk*

chopped parsley or basil for topping (optional)

vegan parm for topping (optional)

Rice or quinoa

Roasted veggies like broccoli, asparagus, cauliflower, etc

Anweisungen

Start by heating 1 tbsp olive oil over low-med heat. Add in 2 cloves of minced garlic and cook for 1 minute. Add in your spices and stir until it coats the garlic, letting it toast for ~20 seconds.

Add in the tomato paste, sun-dried tomatoes, soy sauce and chickpeas. Give it a good stir until the chickpeas are fully coated in tomato and spice mixture. Let it pan-fry for 1-2 minutes to let the flavors infuse into the chickpeas.

Add in 1 cup of vegetable broth and lemon juice. Cover and simmer it for ~10 minutes until the flavors develop and the chickpeas soften.*Watch to make sure they don't get too dried out - add in an extra splash of veggie broth if needed.

Finish off with a swirl of coconut milk for some creaminess and stir until combined.

Top with fresh basil or parsley (or even some vegan parm!). Serve with rice and veggies of choice!I love to make some roasted or pan-fried broccoli and/or sliced red pepper and sliced snap peas with this!

Nährwertangaben

• Kalorien: 349 kcal
• Gesamtfett: 11 g
• Gesättigtes Fett: 4 g
• Ungesättigtes Fett: 5 g
• Natrium: 654 mg
• Gesamtkohlenhydrate: 50 g
• Ballaststoffe: 13 g
• Zucker insgesamt: 12 g
• Eiweiß: 15 g