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  • 1 19 oz can chickpeas, rinsed and drained (½ cup dry)
  • 1 can full fat coconut milk (cashew cream can be substituted)
  • ¾ cup chopped sundried tomatoes in oil
  • 1 small white onion, diced
  • 3 to 4 cloves garlic, minced
  • 3 tbsp nutritional yeast
  • 4 to 6 cups spinach (2 big handfuls)
  • ¼ cup tomato paste
  • 1 cup fresh basil leaves (3 Tbsp dried basil)
  • ½ lemon, juiced
  • 1 tbsp Italian spice blend
  • salt and pepper to taste
  • Garlic bread for serving
Note: Ingredients may have been altered from the original.
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