Marry Me Chickpeas in a Creamy Vegan Sauce
Marry me Chickpeas with a dairy-free sauce that's tangy, savory, creamy and flavorful. You'll love this quick and easy vegan dinner recipe.
Servings: 4
Calories: 231kcal
Ingredients
- 2 tablespoon olive oil
- 4 cloves garlic about 1 tablespoon grated
- 1 tablespoon tomato paste
- 1 ¼ cups vegetable broth
- 2 teaspoon arrowroot powder* dissolved in 2 tablespoon water
- ½ teaspoon salt
- ½ teaspoon italian seasoning
- ¼ teaspoon black pepper
- ½ cup sun dried tomatoes roughly chopped
- 2 15-oz cans chickpeas
- ½ cup raw cashews soaked overnight or for 30 minutes in boiling water.
- ⅓ cup water
- 1 tablespoon miso paste
- 2 tablespoon nutritional yeast
- ½ cup fresh basil
Instructions
- Soak cashews in water for minimum 4 hours, or overnight. OR, use boiling water and soak for 30 minutes.
- Heat heavy skillet over medium-low heat. Swirl in olive oil and grate garlic over pan. Stir constantly for 30 seconds, until garlic becomes fragrant.
- Add tomato paste, salt, pepper and italian seasoning and continue to stir. 30 seconds more.
- Stir in broth. Mix arrowroot with 2 tablespoon water and then add to the mixture. allow to cook for 2-3 minutes, stirring occasionally, as the liquid reduces and sauce begins to thicken.
- Meanwhile, drain cashews, and add to blender along with water, miso paste and nutritional yeast. Process until smooth and creamy.
- Stir in chickpeas and sun dried tomatoes and cook for 5 minutes, stirring.
- Turn off heat and stir in cashew mixture. Top with fresh herbs like basil, oregano, sage or parsley.
Notes
Store leftovers in an airtight container in the fridge for up to a week. Reheat gently on the stovetop until heated through.
Nutrition
Calories: 231kcal | Carbohydrates: 20g | Protein: 8g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 501mg | Potassium: 729mg | Fiber: 4g | Sugar: 7g | Vitamin A: 348IU | Vitamin C: 8mg | Calcium: 42mg | Iron: 3mg