Sort ingredients
audrey0223
QR Code
Listen
Pdf
To make this dish, start by heating the olive oil in a large skillet over medium-high heat.
Once the pan is hot, add the diced onion and cook for about 3–4 minutes, until it begins to soften.
Next, add the garlic, sun-dried tomatoes, Italian seasoning, paprika, and salt. Stir everything together and let it cook for another 2 minutes so the flavors can bloom.
Then, mix in the tomato paste, vegetable broth, and garbanzo beans. Stir well until the beans are fully coated in the sauce.
After that, pour in the heavy cream (or coconut milk if you’re keeping it dairy-free).
Reduce the heat to medium-low, cover the pan, and let everything simmer for 10–12 minutes.
Once the time is up, remove the cover and turn off the heat. Add the spinach and stir until it wilts down into the sauce.
Finally, stir in the parmesan cheese until incorporated.
Serve the chickpeas on their own, over rice, or with bread for dipping. Enjoy!