20-Minute Chickpeas

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

Ingredients

1 tbsp olive oil

1 yellow onion (diced)

4 cloves garlic (minced)

1 tsp oregano

1/2 tsp chili flakes

540 ml chickpeas (I used canned, drained and rinsed)

1/2 cup sundried tomatoes (sliced)

400 ml full fat coconut milk

3 tbsp tomato paste

1 tsp salt (or to taste)

1/2 tsp pepper (or to taste)

1 cup baby spinach

14 g basil (julienned)

4 pieces naan

Directions

Start by sautéing your onion in the olive oil in a large pan over medium heat until translucent, which is usually about 3-4 minutes. Add your garlic, oregano and chili flakes and sauté for another 1-2 minutes.

Add your chickpeas, sundried tomato, coconut milk, tomato paste, salt and pepper to the pan, and bring the mixture to a low simmer. Once it's simmering, reduce the heat to low and let simmer for 10-15 minutes.

Add the basil and spinach and stir in to wilt. Serve with naan, on its own or with another grain of your choice.

Nutrition

• Calories: 385 kcal
• Total Fat: 26 g
• Saturated Fat: 17 g
• Sodium: 1100 mg
• Total Carbohydrate: 30 g
• Dietary Fiber: 8 g
• Protein: 15 g