Tuscan Chickpeas

• total time: 23 minutes

Ingredients

½ onion - finely chopped

3 cloves garlic - minced

1 cup full fat coconut milk from a can*

½ cup vegetable broth

1 cup basil - finely chopped

2 tbsp nutritional yeast

1 tbsp mustard

juice from ½ lemon

1 tsp Italian seasoning (or sub a mixture of thyme and oregano)

4 tbsp tomato paste

1 8 oz package of sun dried tomatoes

1 can chickpeas - drained

3-4 cups spinach or green of choice

salt/pepper to taste

optional sides, I like brown rice

Directions

Heat oil in a skillet over medium heat. Add onions and garlic. Cook for about 6 minutes or until softened.

Add all remaining ingredients except for spinach. Mix together until fully combined. Bring mixture to a simmer and simmer for 15-20 minutes.

Turn heat to low and add in spinach. Stir until wilted. Remove from heat and let cool.

Serve chickpeas with sides of choice such as toasted sourdough, quinoa or rice.