MARRY ME CHICKPEAS
4 People
368 Cals
MARRY ME CHICKPEAS
4 People
368 Cals
About the recipe
Tuscan-style chickpeas with tomato, spinach + basilThis is the kind of nourishing dinner you make once… then crave on repeat.Rich tomato sauce… sweet sun dried tomatoes… creamy chickpeas… silky spinach and fresh basil all simmered together into one beautiful Tuscan-style meal that feels comforting, wholesome and deeply satisfying.It’s simple, budget-friendly and packed with plant-based goodness — high in fibre, rich in protein and naturally gluten-free. The chickpeas provide slow-release energy and gut-loving fibre, while the tomatoes, spinach and basil add antioxidants, vitamins and beautiful Mediterranean flavour.Unlike many viral creamy chickpea recipes, this version is lighter and more balanced, using milk instead of heavy cream or coconut milk for a delicious silky sauce without excess saturated fat.It’s also one of those recipes that tastes even better the next day, making it perfect for meal prep, easy lunches or simple weeknight dinners. Keep leftovers in the fridge for up to 4 days and reheat gently when needed.Serve it with warm crusty sourdough, fluffy rice, pasta or focaccia… and don’t skip the pesto and Greek yoghurt on top — it takes everything to another level.
Nutrition Per Serving
368
Calories
7g
Fat
1g
Saturates
24g
Sugars
94mg
Salt
25g
Protein
43g
Carbs
16g
Fibre
Ingredients
- 1 tbsp olive oil
- 2 onions finely diced
- 1 clove garlic sliced
- 100 g sun dried tomatoes sliced
- 250 ml passata or 1 tin chopped tomatoes
- 250 ml milk of choice
- 125 ml water or vegetable stock or extra milk
- 1 tbsp tomato paste, for extra flavour optional
- 500 g (2 x 400 g tins) chickpeas, drained and rinsed
- 60 g baby spinach
- handful fresh basil leaves
- 2 –3 tbsp grated parmesan optional
- sea salt + cracked pepper
EMBELLISHMENTS
- Pesto
- Greek yoghurt
- Extra grated parmesan
- Crusty sourdough or focaccia
Method
- Cook the onion in the olive oil over medium heat for 8 minutes until soft, sweet and lightly golden.
- Add the garlic, sun dried tomato, passata, milk, stock and basil and stir to combine.
- Fold through the chickpeas and simmer gently for 10 minutes until rich and slightly thickened.
- Stir through the spinach at the end and allow it to wilt gently into the sauce.
- Finish with parmesan if using and season beautifully with sea salt and cracked pepper.
- Serve with warm sourdough or focaccia.
- I love dolloping over a little Greek yoghurt and pesto before serving… so delicious.
NOTES + INSPIRATION
Cannellini beans work beautifully in place of chickpeas.
Add chilli flakes if you enjoy a little heat.
Stir through extra spinach or kale for added greens.
Delicious seved with flatbread or spooned over steamed basmati rice.
Leftovers keep beautifully in the fridge for up to 4 days.
Reheat with a splash of extra milk or water...add a spoonful of tomato paste to boost flavour.
Add chilli flakes if you enjoy a little heat.
Stir through extra spinach or kale for added greens.
Delicious seved with flatbread or spooned over steamed basmati rice.
Leftovers keep beautifully in the fridge for up to 4 days.
Reheat with a splash of extra milk or water...add a spoonful of tomato paste to boost flavour.
