One Pot Tuscan Chickpea Dish Creamy and Easy to Make (Vegan Tuscan Chicken)

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil provides healthy fats while canola oil is more budget-friendly.

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water

Homemade broth is healthier and water is a cost-effective substitute.

red pepper flakes

🥗Healthier: fresh chili

💰Cheaper: black pepper

Fresh chili adds flavor without the heat of red pepper flakes, while black pepper is a common spice.

Start by dicing 1 small white onion roughly.

Mince 3 to 4 cloves of garlic using a garlic press.

Cut 1 lemon in half for juicing later.

Heat a pan on medium heat and add 1 tablespoon of oil from sun-dried tomatoes (or extra virgin olive oil).

Add the diced onion to the pan and cook for about 3 to 4 minutes until translucent.

Add minced garlic to the pan and cook for another minute.

Stir in 1 tablespoon Italian spice blend.

Add 1 (19 ounce) can of rinsed and drained chickpeas, 3 tablespoons nutritional yeast, 3/4 cup chopped sun-dried tomatoes, 1/4 cup tomato paste, and 1 can of full fat coconut milk to the pan.

Juice half a lemon into the mixture and stir well.

Roughly tear and add 1 cup of fresh basil, saving a few leaves for garnish.

Mix everything together and let it simmer for about 12 minutes, stirring occasionally to prevent sticking.

Add chili flakes to taste and continue simmering.

After 12 minutes, add 4 to 6 cups of spinach to the mixture and stir until wilted, about 2 to 3 minutes.

Season with salt and pepper to taste, adjusting as necessary.

Prepare gnocchi or other sides in a separate pot while the chickpea mixture simmers.

Serve the chickpea mixture over the cooked gnocchi or enjoy it on its own.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary