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christinabijou
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In a pan on medium heat, add 1 tbsp of oil (I used oil from the sun-dried tomatoes) and the chopped onions. Cook for 3-4 minutes.
Add the minced garlic, and cook for another minute.
Add the Italian spice, coconut milk, lemon juice, nutritional yeast, sun-dried tomatoes, chickpeas, and half the basil. Simmer for 12 minutes to reduce the sauce.
Add in the spinach, and salt and pepper. Cook for another 2-3 minutes or until the spinach has wilted.
Top with the remaining fresh basil, and serve either by itself, with a crusty bread, over pasta, rice, or gnocchi. Buon Appetito!