Creamy Chickpeas Dish (Print Version)
# Ingredients:
01 -
2 garlic cloves, minced
02 -
2 tablespoons tomato paste
03 -
1/2 tablespoon Italian herb blend
04 -
1 teaspoon chopped fresh thyme
05 -
1/4 teaspoon black pepper, ground
06 -
1/2 cup (30 g) thinly sliced sun-dried tomatoes
07 -
1/2 teaspoon crushed red chili flakes
08 -
Salt and black pepper, add as needed
09 -
6-8 basil leaves, shredded roughly
10 -
2 cans (400 g each) chickpeas, rinsed and drained
11 -
2 tablespoons olive oil
12 -
1 cup (200 ml) coconut milk
13 -
1 cup (200 ml) vegetable broth
# Instructions:
01 -
Pour olive oil into a big skillet and heat it over medium. Toss in the garlic, cooking just long enough for the aroma to come out—1 to 2 minutes. Keep an eye on it so it doesn’t burn.
02 -
Mix in the herb blend, chili flakes, and a dash of black pepper. Let it cook for another minute.
03 -
Spoon the tomato paste into the skillet and give it a good stir so it mixes smoothly with the spices and garlic.
04 -
Toss in the sliced sun-dried tomatoes, fresh thyme, chickpeas, and vegetable broth. Let it bubble up, cover with the lid, and simmer for around 5 minutes.
05 -
Stir the coconut milk into the mix and let it simmer for another minute. Then scatter in the shredded basil leaves.
06 -
Add salt and freshly ground pepper as needed. Serve it up right away while it’s hot.