Vegan Tuscan Chickpeas A recipe by chef and fellow ALKie, Juli Posner
When we think of Superfoods, chickpeas are not necessarily what comes to mind, but chickpeas have many surprising health benefits.
They contain important vitamins and minerals (B, B6, folate and vitamin E), they have protein, lots of fiber, and all that fiber may actually keep you feel fuller longer, keeping your weight in check.
They are also gut healthy and heart healthy.
You can roast them, puree them, and add them to soups and stews.
Needless to say, they pack a mighty nutritional punch!
This recipe is by far my favorite way to eat them. I think it might become yours too!
VEGAN TUSCAN CHICKPEAS
INGREDIENTS:
-1/2 ONION CHOPPED
-3 CLOVES GARLIC MNCED
-1 CUP FULL FAT COCONUT MILK
-1/2 CUP VEGETABLE BROTH
-1 CUP FINELY CHOPPED BASIL
-2 TBSPN NUTRITIONAL YEAST
-1 TBSPN DIJON MUSTARD
-JUICE FROM 1/2 LEMON
-PINCH OF THYME
-PINCH OF OREGANO
-4 TBSPN TOMATO PASTE
-9 OZ JAR OF SUNDRIED TOMATOES /DRAIN OIL AND CHOP
-1 CAN CHICKPEAS
-4 CUPS FRESH BABY SPINACH
-SALT AND PEPPER TO TASTE
DIRECTIONS
HEAT OIL IN A SKILLET OVER MED HEAT, ADD ONIONS AND GARLICAND COOK TILL SOFTENED.
ADD ALL REMAINING INGREEDIENTS EXCEPT FOR SPINACH. MIX TILL COMBINED.
SIMMER FOR 15/20 MINUTES.
TURN HEAT TO LOW, ADD SPINACH, STIR TO WILT. REMOVE FROM HEAT TO COOL.
SERVE WITH FRESH CRUSTY BREAD.
ENJOY!
Juli Posner, Founder, A Practical Chef