The Best Marry Me Chickpeas Recipe Yet!

Start by preparing the chickpeas, which can be made in the Instant Pot beforehand.

Chop one whole onion (or half if you prefer less onion) and set aside.

Chop about 8 sundried tomatoes or half a cup if they are cut up.

Gather the following: 1 tablespoon of tomato paste, 1 teaspoon of Harissa paste, a pinch of red pepper flakes, ½ cup of vegetable broth, and ½ can of coconut milk.

Add a little oil to a pan and turn the stove on high heat.

Test if the oil is ready by adding a pinch of salt; if it sizzles, it's ready.

Add the chopped onions and garlic to the pan and cook for about 2 minutes until they become translucent.

Add the sundried tomatoes, tomato paste, Harissa paste, and chili flakes to the pan and stir to combine.

Pour in the whisked coconut milk and vegetable broth, then add the chickpeas and stir well.

Let the mixture cook for about 2-3 minutes until it thickens and comes to a bubble.

Turn the heat down and add a handful of spinach, folding it into the mixture until wilted.

Squeeze the juice of half a lemon into the dish for added freshness.

Equipment Needed

Dietary

Allergens