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| recipes:entrees:mm_chickpeas [2025/02/01 19:07] – created kuhout | recipes:entrees:mm_chickpeas [2025/11/28 12:08] (current) – kuhout | ||
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| * 10 cloves garlic, crushed | * 10 cloves garlic, crushed | ||
| * 180g sun dried tomatoes in oil, chopped | * 180g sun dried tomatoes in oil, chopped | ||
| - | * 2 tsp oregano | + | * 3 tsp herbs de provence |
| - | * 2 tsp red chili flakes | + | * 3 tsp red chili flakes |
| * 2 tsp salt | * 2 tsp salt | ||
| * 1 tsp ground black pepper | * 1 tsp ground black pepper | ||
| - | * 4 cans chickpeas, drained | + | * 4 cans chickpeas, drained |
| + | * 1 tbsp nutritional yeast | ||
| * 1 portion soft bouillon (sub 2 bouillon cubes) | * 1 portion soft bouillon (sub 2 bouillon cubes) | ||
| * 3 tablespoon tomato paste | * 3 tablespoon tomato paste | ||
| - | * 1 1/2 cup cashews, soaked | + | * 1 can chopped tomatoes |
| + | * 2 cup cashews, soaked | ||
| * 200g frozen spinach, whole | * 200g frozen spinach, whole | ||
| * 8-10 fresh basil leaves, chopped | * 8-10 fresh basil leaves, chopped | ||
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| Stir in the sun dried tomatoes (including the oil), oregano, red chili flakes, salt and black pepper. Cook for 1 minute. | Stir in the sun dried tomatoes (including the oil), oregano, red chili flakes, salt and black pepper. Cook for 1 minute. | ||
| - | Add the chickpeas, broth, tomato paste, cashew cream and spinach and stir well. Add water if needed. Bring to a gentle simmer over medium heat and cook for about 5 minutes. Adjust seasoning and add a bit of lemon juice if needed. | + | Add the chickpeas, broth, tomato paste, tomatoes, cashew cream, yeast and spinach and stir well. Add water if needed. Bring to a gentle simmer over medium heat and cook for about 5 minutes. Adjust seasoning and add a bit of lemon juice if needed. |
| Remove from heat and stir in the fresh basil, serve over pasta. | Remove from heat and stir in the fresh basil, serve over pasta. | ||