Creamy Spinach & Pesto Chickpeas

I love to cook and create kitchen science. I've been a vegan since Dec 2020, so I have loads of vegan recipes in my repertoire.

subheading: FOR THE LEMON PARMESAN RICE:

2 tablespoons olive oil

1 shallot finely diced

2 cloves garlic minced

1 cup basmati rice dry

½ teaspoon pepper

2 cups broth I used vegan chicken broth

1 lemon juiced

½ cup vegan parmesan

salt if needed

subheading: FOR THE SPINACH & PESTO CHICKPEAS:

1 tablespoon olive oil

2 15-ounce cans chickpeas drained & rinsed

½ teaspoon garlic powder

½ teaspoon pepper

¼ cup vegan pesto see notes

1 cup non-dairy cream separated

2 cups spinach chopped

10 large basil leaves chopped, plus more for serving

salt to taste

grated vegan parmesan optional, for serving

Directions at thissavoryvegan.com

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