ðģ KÞche BÃĪrchen ðŧ
Marry Me Chickpeas
4 servings
āļāļģāļāļ§āļāļāļĩāđāđāļŠāļīāļĢāđāļ5 minutes
āđāļ§āļĨāļēāļāļģ20 minutes
āđāļ§āļĨāļēāļĢāļ§āļĄāļŠāđāļ§āļāļāļŠāļĄ
1 tbsp olive oil
1 yellow onion (small, minced)
3 cloves garlic (minced)
1Â― tbsp tomato paste
Â― cup sun dried tomatoes
1 tsp Italian seasoning
Â― tsp red chili flakes
1 tsp salt
Âū cup vegetable broth
1 cup coconut milk
30 oz canned chickpeas (2 cans, drained and rinsed)
1 handful spinach or basil (torn)
āļ§āļīāļāļĩāļāļģ
In a pan over medium heat, add the oil, onion and garlic. Saute until fragrant, approximately 5 minutes.
Next, add the sun dried tomatoes, tomato paste, Italian seasoning, chili flakes and salt. Saute until fragrant, approximately 3 minutes.
Add the vegetable broth and coconut milk and stir until a sauce is formed. Stir in the chickpeas and cover and cook for an additional 2 to 3 minutes.
Finish with a handful of fresh spinach or basil and enjoy with toasted bread, rice or pasta, as desired.
Storage: Store in a sealed container in the fridge for up to 4 days.
āļāđāļāļĄāļđāļĨāđāļ āļāļāļēāļāļēāļĢ
āļāļāļēāļāļāļĩāđāđāļŠāļīāļĢāđāļ
-
āđāļāļĨāļāļĢāļĩāđ
390.7 kcal
āđāļāļĄāļąāļāļāļąāđāļāļŦāļĄāļ
20.3 g
āđāļāļĄāļąāļāļāļīāđāļĄāļāļąāļ§
11.7 g
āđāļāļĄāļąāļāđāļĄāđāļāļīāđāļĄāļāļąāļ§
6.7 g
āđāļāļĄāļąāļāļāļĢāļēāļāļŠāđ
-
āļāļāđāļĨāļŠāđāļāļāļĢāļāļĨ
-
āđāļāđāļāļĩāļĒāļĄ
1253.6 mg
āļāļēāļĢāđāđāļāđāļŪāđāļāļĢāļāļāļąāđāļāļŦāļĄāļ
43.7 g
āđāļĒāļāļēāļŦāļēāļĢ
12.5 g
āļāđāļģāļāļēāļĨāļāļąāđāļāļŦāļĄāļ
7.3 g
āđāļāļĢāļāļĩāļ
14.7 g
4 servings
āļāļģāļāļ§āļāļāļĩāđāđāļŠāļīāļĢāđāļ5 minutes
āđāļ§āļĨāļēāļāļģ20 minutes
āđāļ§āļĨāļēāļĢāļ§āļĄ