We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Preheat a large skillet to medium heat.
Add olive oil, yellow onion, and garlic. Sauté approximately 5 minutes until the onion is softened and fragrant.
Add sun dried tomatoes, tomato paste, oregano, red chili flakes, and salt. Sauté approximately 3 minutes until the mixture is aromatic.
Add broth and stir until a sauce is formed. Stir in the chickpeas, cover, and cook for an additional 2 to 3 minutes until the chickpeas are heated through.
Add spinach and top with heavy cream. Stir until the spinach is wilted and the cream is heated through.
Serve with bread.
Want to keep this recipe for later? We can email it to you!
You can substitute the chickpeas with any other beans you prefer.
For a vegan version, replace heavy cream with coconut milk or a plant-based cream.
Can I use fresh tomatoes instead of sun dried tomatoes?
Yes, but the flavor will be less intense. You may need to adjust the seasoning.
Is there a substitute for heavy cream?
Yes, you can use coconut milk or a plant-based cream for a vegan option.
Can I use a different type of bean?
Yes, you can substitute chickpeas with any other beans you prefer.
How can I make this dish spicier?
Increase the amount of red chili flakes or add a dash of hot sauce.
Can I prepare this dish in advance?
Yes, you can prepare it in advance and reheat it before serving. Add the spinach and cream just before serving for the best texture.
