4 Creamy One Dish Tuscan Chickpea

Former chef | Avid Instant pot user for 5+ yrs | Vortex has replaced our over | transitioned to plant based cooking 2+ years ago

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)

1 156ml can 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.

Directions at essycooks.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer