Easy Vegan Dinner (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 tablespoon olive oil
02 -
1 small yellow onion, finely chopped
03 -
3 garlic cloves, minced
04 -
1½ tablespoons tomato paste
05 -
½ cup sun-dried tomatoes
06 -
1 teaspoon Italian seasoning
07 -
½ teaspoon red chili flakes
08 -
1 teaspoon salt
09 -
¾ cup vegetable broth
10 -
1 cup coconut milk
11 -
30 ounces canned chickpeas (about 2 cans), drained and rinsed
12 -
1 generous handful fresh spinach or basil, roughly torn
# Instructions:
01 -
Warm the olive oil in a large pan over medium heat. Toss in your chopped onion and minced garlic, letting them cook gently until they smell amazing and turn soft, which should take about 5 minutes.
02 -
Stir in the sun-dried tomatoes, tomato paste, Italian seasoning, chili flakes, and salt. Let everything cook together for roughly 3 minutes until the spices become fragrant and the tomato paste deepens in color.
03 -
Pour in the vegetable broth and coconut milk, stirring everything together until you have a smooth, luscious sauce. Add the chickpeas, give it a good stir, then cover the pan and let it simmer gently for another 2 to 3 minutes.
04 -
Remove from heat and fold in your fresh spinach or basil until just wilted. Serve this beautiful dish over toasted bread, fluffy rice, or your favorite pasta.
# Notes:
01 -
This dish keeps beautifully in a sealed container in your refrigerator for up to 4 days.
02 -
Turn up the heat by adding extra chili flakes or a splash of your favorite hot sauce.
03 -
Feel free to serve this however you like - it's delicious with crusty toasted bread, rice, pasta, or simply enjoyed on its own.
04 -
If you prefer a milder flavor, swap the coconut milk for cashew cream or soy cream.
05 -
Switch things up by using kale, chard, or arugula instead of spinach for different flavors.
06 -
You can make your own sun-dried tomatoes at home for this recipe if you'd like!