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Ingredients
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- 2 tablespoons olive oil
- 2 garlic cloves, crushed
- ½ tablespoon Italian seasoning
- ½ teaspoon red chili flakes
- ¼ teaspoon ground black pepper
- 2 tablespoons tomato paste
- ½ cup sun-dried tomatoes, sliced
- 1 teaspoon fresh thyme
- 2 cans (14 oz) chickpeas, drained and rinsed
- 1 cup vegetable stock
- 1 cup coconut milk
- 6–8 fresh basil leaves, roughly shredded
- Salt and freshly ground black pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat and sauté crushed garlic for 1-2 minutes.
- Add Italian seasoning, red chili flakes, and black pepper; cook for 1 minute.
- Stir in tomato paste and mix well.
- Add sun-dried tomatoes, fresh thyme, chickpeas, and vegetable stock; simmer gently for 5 minutes.
- Stir in coconut milk and fresh basil; simmer for another minute.
- Season with salt and black pepper to taste, then serve.
Notes
Adjust the amount of red chili flakes based on your spice preference.
Using high-quality sun-dried tomatoes enhances the flavor of the dish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Calories: 280
- Sugar: 4
- Sodium: 480
- Fat: 15
- Saturated Fat: 9
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 8
- Protein: 9
- Cholesterol: 0