Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 4 cloves garlic, minced (approx. 12g)
  • 1/2 teaspoon red pepper flakes (adjust to taste)
  • 1/4 cup sun-dried tomatoes, oil-packed, drained and chopped (approx. 35g)
  • 1/4 cup vegetable broth (60 ml)
  • 1 (15-ounce) can chickpeas, drained and rinsed (425g)
  • 1/4 teaspoon salt (adjust to taste)
  • 1/4 teaspoon black pepper (adjust to taste)
  • 1/2 cup plant-based cream (120 ml)
  • 1/4 cup grated vegan Parmesan cheese (optional, approx. 20g)
  • 1 tablespoon nutritional yeast (optional, approx. 5g)
  • 1 tablespoon chopped fresh basil (approx. 5g)
  • 1 tablespoon chopped fresh oregano (approx. 5g)

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes; sauté until fragrant (about 1 minute).
  2. Stir in the chopped sun-dried tomatoes and vegetable broth. Simmer for 2 minutes.
  3. Add the drained and rinsed chickpeas to the skillet. Season with salt and pepper. Simmer for 5 minutes, lightly mashing some chickpeas to thicken the sauce.
  4. Stir in the plant-based cream, vegan Parmesan cheese (if using), and nutritional yeast (if using). Simmer for 5 minutes, stirring occasionally, until the sauce has thickened slightly.
  5. Stir in the fresh basil and oregano.
  6. Serve immediately over pasta, rice, or crusty bread.