Creamy Sun-Dried Tomato and Chickpea Skillet
Chickpeas, sun-dried tomatoes, and a velvet-textured tomato sauce come together in this plant-based dinner. Ready in fifteen minutes, this dish offers a robust profile of flavors suitable for quick weeknight cooking.
Ingrédients
- 1 tbsp olive oil
- 1 tbsp tomato paste
- 4 cloves garlic · minced
- 7 oz oil-packed julienne sun-dried tomatoes · drained
- 2 tsp Italian seasoning
- 1 1/2 tsp Cajun seasoning
- 1/4 tsp kosher salt
- 2 cans chickpeas · drained
- 1 can full-fat coconut milk
- 2 cups fresh baby spinach
- Fresh basil
- Rice or toasted naan
Préparation
- 1
Heat the olive oil in a deep skillet or Dutch oven over medium heat. Stir in the tomato paste and minced garlic, cooking for 30 seconds while breaking up the paste.
- 2
Incorporate the sun-dried tomatoes, Cajun seasoning, Italian seasoning, and salt into the skillet.
- 3
Add the chickpeas and coconut milk, stirring to combine, and bring the mixture to a gentle simmer.
- 4
Simmer for 4 minutes, stirring periodically, until the sauce has thickened. Fold in the baby spinach in small batches until wilted.
- 5
Taste and adjust the seasoning as needed. Garnish with fresh basil and serve warm alongside rice or toasted naan.