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Vegan Tuscan Chickpeas

Recipe:

Ingredients:

½ onion - finely chopped
3 cloves garlic - minced
1 cup full fat coconut milk from a can*
½ cup vegetable broth
1 cup basil - finely chopped
2 tablespoon nutritional yeast
1 tablespoon dijon mustard
juice from ½ lemon
1 teaspoon Italian seasoning or sub a mixture of thyme and oregano
4 tablespoon tomato paste
1 8 oz jar or 3 oz package of sun dried tomatoes adjust to your preference
1 can chickpeas - drained
3-4 cups spinach or green of choice
salt/pepper to taste

Instructions:

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.

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