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Ingredients
  • 1 tablespoon olive oil
  • 5 cloves garlic minced
  • ½ cup sun dried tomatoes chopped
  • ½ teaspoon oregano
  • ½ teaspoon red chili flakes
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • (2) 15-ounce cans chickpeas drained and rinsed
  • 1 cup vegetable broth
  • 1 tablespoon tomato paste
  • 1 cup vegan cream See Notes
  • 2 cups baby spinach sliced
  • 4 to 5 fresh basil leaves chopped
  • optional: ½ cup grated vegan parmesan cheese I used Violife
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