• 2 medium onions, finely chopped
• 10 cloves garlic, crushed
• 180g sun dried tomatoes in oil, chopped
• 2 tsp oregano
• 2 tsp red chili flakes
• 2 tsp salt
• 1 tsp ground black pepper
• 4 cans chickpeas, drained
• 1 portion soft bouillon (sub 2 bouillon cubes)
• 3 tablespoon tomato paste
• 1 1/2 cup cashews, soaked
• 200g frozen spinach, whole
• 8-10 fresh basil leaves, chopped

Prep cashew cream: Pour boiling water over cashews and let soak for at least 1 hour. Drain, wash, and place in a blender along with 2 cups of water. Blend until very smooth.

In a large sauté pan over low-medium heat, heat olive oil. Fry onions until golden. Add the garlic and cook for 1-2 minutes, stirring frequently, until fragrant.

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.

Remove from heat and stir in the fresh basil, serve over pasta.