Ingredients:

  • 2 cans (30 oz / 850g) chickpeas, drained and rinsed
  • 2 tbsp sun-dried tomato oil from the jar
  • 1/2 cup (60g) sun-dried tomatoes, julienned
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp crushed red pepper flakes
  • 1/2 cup (120ml) low-sodium vegetable broth
  • 1 cup (240ml) heavy cream
  • 1/2 cup (45g) parmesan cheese, freshly grated
  • 1 cup (30g) fresh baby spinach, packed
  • 1 tbsp (15ml) fresh lemon juice
  • 1/4 cup fresh basil, chiffonade for garnish
  • Salt and cracked black pepper to taste

Instructions:

  1. Heat the sun-dried tomato oil in a large skillet over medium heat. Add the minced garlic, red pepper flakes, and oregano. Sauté for 1–2 minutes until the garlic is fragrant and pale golden.
  2. Add the julienned sun-dried tomatoes and the rinsed chickpeas to the pan. Stir frequently for 3–4 minutes until chickpeas slightly blister and absorb the infused oil.
  3. Pour in the vegetable broth to deglaze the pan, scraping up any browned bits. Stir in the heavy cream and bring to a gentle simmer.
  4. Stir in the grated parmesan cheese and baby spinach. Continue to simmer for 2-3 minutes until the sauce thickens and the spinach wilts.
  5. Remove from heat. Stir in the fresh lemon juice and basil. Season with salt and pepper to taste and serve immediately.