Morgan Huelsman Instagram – we are *obsessed* with this recipe. it doesn’t get much better than this right here when it comes to gluten free & vegan. It’s the perfect dish 👩🏼🍳🤌🏼 I found it via Pinterest on @nora_cooks_vegan_ page!
INGREDIENTS:
• 1 tbsp avocado oil
• 5 cloves garlic minced
• 1/2 cup sun dried tomatoes chopped
• 1/2 teaspoon oregano
• 1/2 teaspoon red chili flakes
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• [2] 15-ounce cans chickpeas drained and rinsed
• 1 cup vegetable broth
• 1 tablespoon tomato paste
• 1 cup vegan cream [I like califia farms brand]
• 2 cups baby spinach sliced
INSTRUCTIONS:
• [pro tip] I prep allll the ingredients first bc when you start adding, it goes quick!
• warm the avocado oil. Add the garlic and cook for 1-2 minutes, stirring frequently, until yummy smelling.
• add the sun dried tomatoes, oregano, red chili flakes (sometimes I do less bc I don’t like spicy), salt and black pepper. Cook for 1 minute.
• add the chickpeas, broth, tomato paste, cream and spinach and stir well. Bring to a gentle simmer over medium heat and cook for about 5 minutes, until warm and the spinach has wilted.
• remove from heat & add desired toppings or bottoms (hehe) we add basil on top sometimes with flaky sea salt or sometimes serve it on a mashed sweet potato or jasmine rice! | Posted on 13/Dec/2025 22:26:03
