Vegan Tuscan Chickpeas

• servings: 4 servings
• active time: 5 minutes
• total time: 20 minutes

Ingredients

1/2 onion - finely chopped

3 cloves garlic - minced

1 cup full fat coconut milk from a can*

8 oz tomato sauce

1 cup basil - finely chopped

2 tbsp nutritional yeast

1 tbsp dijon mustard

juice and zest from 1 lemon

1 tsp Italian seasoning (or sub a mixture of thyme and oregano) - i preferred basil and parsley

2 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 / red pepper to taste

Directions

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.