Description
A warm and creamy vegan casserole packed with chickpeas, sun-dried tomatoes, garlic, and spinach, perfect for weeknight meals or gatherings.
Ingredients
- 2 cups Baby spinach
- 4 Basil leaves fresh
- 2 cans Chickpeas
- 5 cloves Garlic
- 1/2 tsp Oregano
- 1/2 tsp Red chili flakes
- 1/2 cup Sun-dried tomatoes
- 1 tbsp Tomato paste
- 1 cup Vegetable broth
- 1/4 tsp Black pepper ground
- 1 tsp Salt
- 1 tbsp Olive oil
- 1 cup Cream vegan
- 1/2 cup Parmesan cheese grated vegan
Instructions
- Preheat the oven to 350°F (175°C).
- Heat olive oil in a skillet over medium heat and sauté garlic until fragrant.
- Add chickpeas, sun-dried tomatoes, spinach, basil, oregano, red chili flakes, salt, and pepper. Cook until spinach is wilted.
- Stir in tomato paste and vegetable broth, and cook for a few more minutes.
- Transfer the mixture into a baking dish and top with vegan cream and grated Parmesan cheese.
- Bake in the preheated oven for 25-30 minutes until bubbly and golden.
- Let cool for a few minutes before serving.
Notes
Serve with crusty bread, over grains, or with a simple salad to complement the dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 0mg
Keywords: vegan casserole, chickpeas, Italian, meal prep, comfort food, plant-based