Creamy Chickpeas Dish (Print Version)
# Ingredients:
01 -
1 teaspoon of fresh thyme leaves
02 -
2 garlic cloves, minced or crushed
03 -
1/4 teaspoon of black pepper (ground)
04 -
1/2 teaspoon of red chili flakes
05 -
2 tablespoons of olive oil
06 -
1/2 tablespoon of seasoning mix (Italian style)
07 -
6-8 basil leaves, roughly torn up
08 -
1/2 cup (30 g) of thinly sliced sun-dried tomatoes
09 -
2 tablespoons of tomato paste
10 -
1 cup (200 ml) of full-fat coconut milk
11 -
Salt and freshly crushed black pepper to season as you like
12 -
1 cup (200 ml) of vegetable broth
13 -
2 cans (400 g each) of chickpeas, rinsed and drained
# Instructions:
01 -
Pop a large pan on medium heat and pour in olive oil. Toss in minced garlic and let it sizzle till it smells amazing, but don't let it go too dark, about a minute or two.
02 -
Sprinkle in the red chili flakes, the Italian seasoning blend, and a dash of black pepper. Let it mingle for another minute.
03 -
Spoon in the tomato paste and stir well, making sure it blends nicely with the garlic and spices.
04 -
Dump in the sun-dried tomatoes, drained chickpeas, fresh thyme, and vegetable broth. Cover it up with a lid and let it bubble away gently for about 5 minutes.
05 -
Pour in the creamy coconut milk, stir it through, and let it cook for just another minute or so. Toss in the basil leaves at the very end.
06 -
Taste it and sprinkle in salt and some extra black pepper if needed. Dish it out immediately and enjoy!