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Recipe - Creamy Tuscan Chickpeas

by Erica Green

NOTE: Print this Page for easy reference when cooking.

 
Chickpeas are my favourite legume, and this recipe makes the most of their natural creaminess which is paired with a rich and luxurious sauce.

 
Ingredients

Serves 4-6

• 2 Tbsp. olive oil
• 1 red capsicum, roughly chopped.
• 1 onion, finely chopped.
• 2 Tsp. garlic paste.
• 1/2 cup sun-dried tomatoes, chopped
• 1/2 Tsp. dried oregano
• 1/4 Tsp. smoked paprika
• 1/4 Tsp. red chili flakes
• 1 Tsp. salt
• 1/4 Tsp. ground black pepper
• 2 x 400g cans chickpeas, drained and rinsed.
• 1 Tbsp. tomato paste
• 1 cup water
• 1 Tsp chicken flavoured stock powder
• 3/4-1 cup cream (or coconut cream)
• 120g bag baby spinach, roughly chopped.
• 2 Tbsp. lemon juice

Method

• Gently sauté the onion and red capsicum in the oil until softened.  Add the garlic and sauté until fragrant.
• Stir in the sun-dried tomatoes, oregano, paprika, red chili flakes, salt, and pepper. Cook for an additional minute.
• Add the chickpeas, tomato paste and stock. Stir through to cook out the  rawness of the tomato paste.
• Add the cream. Bring the mixture to a gentle simmer over medium heat and cook to the desired consistency.
• Off the heat, stir through the spinach and lemon juice. 
• Serve with something starchy to sop up the sauce Eg;   crusty bread, rice of  pasta.

About the Recipe

• This recipe is suitable for vegetarians and easily modified to be vegan friendly by replacing regular cream with a non-dairy alternative like coconut cream.
• Feel free to add more chilies or spice up the dish to your own liking.
• Massel make a range of vegan stocks and stock powders which are flavoured to be similar to chicken or beef stock. You can also get low salt varieties if that is an issue for you. They are a staple item in my pantry.

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