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Ingredients
  • 1 tablespoon olive oil
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 1 teaspoon dried oregano
  • ½ teaspoon red pepper flakes adjust to taste
  • 2 tablespoon tomato paste
  • 2 15 oz canned chickpeas drained and rinsed
  • 4 cups low sodium vegetable broth
  • ⅓ cup sundried tomatoes in oil* chopped
  • Juice of ½ lemon
  • 1 cup full-fat coconut milk from a can*
  • 3 cups fresh spinach
  • Salt and black pepper to taste
  • Fresh basil leaves for garnish
Steps
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