Ingredients
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2 tablespoons olive oil
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1 small onion, finely chopped
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3 cloves garlic, minced
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1 can (15 oz) chickpeas, drained and rinsed
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1 cup canned coconut milk (full fat for creaminess)
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1/2 cup vegetable broth
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1 teaspoon smoked paprika
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1 teaspoon dried oregano
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1/2 teaspoon red pepper flakes (optional for heat)
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1 tablespoon tomato paste
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Salt and pepper, to taste
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2 cups fresh spinach
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Fresh basil leaves, for garnish
Instructions
1. Sauté Aromatics:
Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing until soft and fragrant, about 5 minutes.
2. Add Chickpeas and Spices:
Stir in chickpeas, smoked paprika, oregano, red pepper flakes, salt, and pepper. Cook for 2 minutes, allowing spices to coat the chickpeas.
3. Build Creamy Sauce:
Add tomato paste, stirring to combine. Pour in coconut milk and vegetable broth. Simmer gently for 8–10 minutes until sauce thickens.
4. Add Greens:
Stir in fresh spinach and cook until wilted, about 2 minutes.
5. Serve:
Garnish with fresh basil and serve hot with rice, quinoa, or crusty bread.