Marry Me Creamy Vegan Chickpeas Recipe by YogChakra Vegan Kitchen
Cooking Instructions 1 hour 1 Sauté the diced onion in a pan until it becomes soft and translucent. Add the minced garlic and cook for another minute until its aroma fills the air. 2 Next, stir in the chopped sun-dried tomatoes, red chili flakes, salt, and ground black pepper. Let the mixture cook for about a minute, allowing the flavors to blend. 3 Add the chickpeas along with vegetable broth or water and tomato paste. Mix well, ensuring the chickpeas are evenly coated with the rich, flavorful base. Pour in the coconut milk and bring the mixture to a gentle boil. Reduce the heat and let it simmer for 5 to 10 minutes, giving the sauce time to thicken. 4 Add the spinach and stir until it wilts. Before turning off the heat, check the consistency of the sauce and adjust if needed. Finally, stir in fresh oregano and finish with a sprinkle of nutritional yeast or vegan parmesan for an extra layer of flavor. 1 Sauté the diced onion in a pan until it becomes soft and translucent. Add the minced garlic and cook for another minute until its aroma fills the air. 1 Sauté the diced onion in a pan until it becomes soft and translucent. Add the minced garlic and cook for another minute until its aroma fills the air. 2 Next, stir in the chopped sun-dried tomatoes, red chili flakes, salt, and ground black pepper. Let the mixture cook for about a minute, allowing the flavors to blend. 2 Next, stir in the chopped sun-dried tomatoes, red chili flakes, salt, and ground black pepper. Let the mixture cook for about a minute, allowing the flavors to blend. 3 Add the chickpeas along with vegetable broth or water and tomato paste. Mix well, ensuring the chickpeas are evenly coated with the rich, flavorful base. Pour in the coconut milk and bring the mixture to a gentle boil. Reduce the heat and let it simmer for 5 to 10 minutes, giving the sauce time to thicken. 3 Add the chickpeas along with vegetable broth or water and tomato paste. Mix well, ensuring the chickpeas are evenly coated with the rich, flavorful base. Pour in the coconut milk and bring the mixture to a gentle boil. Reduce the heat and let it simmer for 5 to 10 minutes, giving the sauce time to thicken. 4 Add the spinach and stir until it wilts. Before turning off the heat, check the consistency of the sauce and adjust if needed. Finally, stir in fresh oregano and finish with a sprinkle of nutritional yeast or vegan parmesan for an extra layer of flavor. 4 Add the spinach and stir until it wilts. Before turning off the heat, check the consistency of the sauce and adjust if needed. Finally, stir in fresh oregano and finish with a sprinkle of nutritional yeast or vegan parmesan for an extra layer of flavor. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Creamy Chili Oil Pasta French Onion Pork Chops Stir-fry lobster with ginger and scallion White bean stew! Italian Wedding Soup! Creamy Chili Oil Pasta French Onion Pork Chops Stir-fry lobster with ginger and scallion White bean stew! Italian Wedding Soup! Simple Beef Curry Mojito Italian Wedding Soup! California Farm Pickled Mushrooms Fig and dates smoothie My Best Tofu Kebob Recipe! BITTER IS BETTER-BITTER MELON TEA Tomato Rice with Peas and cashews White bean stew! Spinach Crusted Baked Swai Simple Beef Curry Mojito Italian Wedding Soup! California Farm Pickled Mushrooms Fig and dates smoothie My Best Tofu Kebob Recipe! BITTER IS BETTER-BITTER MELON TEA Tomato Rice with Peas and cashews White bean stew! Spinach Crusted Baked Swai