Vegan Marry Me Chickpeas
Ingredients
- 2 tbsp olive oil
- 4 cloves garlic
- 2 small shallots or 1 small yellow onion, finely minced
- 2 tsp dried oregano
- 1 tsp crushed red pepper flakes (optional)
- 1/2 cup sun-dried tomatoes in oil, thinly sliced
- 2 tbsp tomato paste
- 2 15 oz. cans chickpeas, drained and rinsed
- 1 1/2 cups unsweetened oat or almond milk
- 1 cup vegetable broth
- 1/2 tsp salt, or to taste
- black pepper, to taste
- Fresh basil, chopped
- Cooked pasta, rice, or crusty bread for serving
Instructions
- In a large skillet or pot, heat olive oil over medium heat. Add garlic and shallots/onion and cook for 3–4 minutes until soft and fragrant.
- Stir in oregano, red pepper flakes, sun-dried tomatoes, and tomato paste. Cook for 1–2 minutes, allowing the tomato paste to deepen in color.
- Add chickpeas, oat milk, and broth. Bring to a simmer and let it cook uncovered for 12–15 minutes, stirring occasionally, until the sauce thickens.
- Season with salt, and black pepper to taste. Simmer for another minute or two. Spoon over pasta or rice, and top with fresh basil before serving.
Notes
- Nutrition Information: Recipe yields: 6 servings, Per serving (without pasta or grains): Calories: 191, Carbohydrates: 25g, Protein: 7g, Fat: 8g, Saturated Fat: 1g, Fiber: 6g, Sugar: 6g, Cholesterol: 0mg