Ingredients:

  • 2 cans (800g) chickpeas, drained (reserve 1/4 cup liquid)
  • 2 tbsp oil from sun-dried tomato jar
  • 1 small shallot (40g), finely diced
  • 4 cloves garlic, minced
  • 1/2 cup (60g) sun-dried tomatoes packed in oil, julienned
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1 cup (240ml) heavy cream
  • 1/2 cup (120ml) low-sodium vegetable broth
  • 1/4 cup (60ml) reserved chickpea liquid (aquafaba)
  • 1/2 cup (50g) freshly grated Parmesan cheese
  • 1 cup (30g) fresh baby spinach
  • 1/4 cup (10g) fresh basil, torn
  • Salt to taste
  • Black pepper to taste

Instructions:

  1. Heat 2 tbsp of the tomato oil in your skillet over medium heat and add the diced shallot. Cook 3 minutes until translucent and soft.
  2. Stir in the minced garlic, 1 tsp oregano, and 1/2 tsp red pepper flakes. Cook for 1 minute until the garlic is fragrant but not browned.
  3. Add the 1/2 cup julienned sun dried tomatoes to the pan. Cook 2 minutes until they begin to soften and release their color.
  4. Pour in 1/2 cup vegetable broth and 1/4 cup chickpea liquid. Use your spatula to scrape the bottom of the pan.
  5. Stir in the drained chickpeas. Toss them well to coat in the aromatic oil and broth mixture.
  6. Pour in 1 cup heavy cream. Bring the mixture to a gentle simmer (not a boil). Cook 5 minutes until the sauce thickens and coats the back of a spoon.
  7. Turn the heat to low. Stir in the 1/2 cup Parmesan cheese in three small batches.
  8. Fold in 1 cup baby spinach. Stir for 30 seconds until the leaves are just bright green and collapsed.
  9. Remove from heat. Stir in 1/4 cup torn basil and season with salt and pepper. Serve immediately while the sauce is silky and hot.