Marry Me Chickpeas
- 1 tsp olive oil
- 2 garlic cloves, minced
- 1/2 cup (120 ml) low-sodium vegetable broth
- 1/2 cup sliced dry-pack sun-dried tomatoes
- 1 1/2 cups (270 g) cooked chickpeas or one 15-oz (425-g) can chickpeas beans, drained and rinsed
- 1/2 cup (120 ml) canned full-fat coconut milk
- 3 Tbsp nutritional yeast
- 2 Tbsp chickpea flour
- 1/2 tsp red pepper flakes
- 1/4 tsp dried oregano
- 1/4 tsp dried thyme
- 1/4 tsp black pepper
- Salt, to taste
- 1 cup (170 g) dry quinoa, or your favorite whole grains
- 2 cups (480 mL) water
- 1/4 cup (6 g) fresh basil, divided
Instructions:
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Read through recipe and put all ingredients in your work area before starting your prep.
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In a medium saucepan over medium heat, place oil. Once shimmering, add garlic and sauté for 2–3 minutes, until lightly golden. Pour in vegetable broth, scraping the bottom of the pan to make sure none of the garlic sticks. Gently incorporate sun-dried tomatoes and chickpeas, stirring to combine.
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Meanwhile, in a small bowl, whisk together coconut milk, nutritional yeast, chickpea flour, red pepper flakes, oregano, thyme, black pepper and salt. Stir vigorously until no lumps remain. Add the mixture to the saucepan and reduce the heat to medium-low. Simmer gently for 5–6 minutes, until the sauce thickens and is slowly bubbling all over. Turn off the heat.
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To cook the quinoa: In a small saucepan over medium heat, place quinoa and water. Cover, bring to a boil, then reduce to a gentle simmer for 14–16 minutes, until all the liquid has been absorbed. Let stand for 5 minutes and fluff the grains with a fork before serving.
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Separate the smallest leaves of basil and thinly slice the larger ones. Fold the sliced basil into the chickpeas and divide between two dishes. Top with reserved basil leaves, serve with cooked quinoa, and enjoy hot.
Notes:
Storage tip: Store leftovers in an airtight container in the refrigerator for up to 5 days.Nutrition Information Per Serving:
