Dairy Free Creamy Tomato Rosemary Chickpeas

This recipe from Abby Langer Nutrition is delicious, plant-based, and ready in 30 minutes. To make, you'll start by sauteing onions, then garlic, add spices then the remaining ingredients and let simmer until the coconut milk sauce thickens. 

 

Add a few handfuls of spinach in the last minute of cooking (as we did above), or include veggies on the side to keep things balanced. Serve over rice or on its own.

What you'll need:
  • 2 tbsp olive oil

  • 1 can chickpeas

  • 1/3 medium onion

  • 1 clove garlic

  • 1 tsp sweet smoked paprika

  • 1/2 tsp ground coriander

  • 1/4 cup tomato paste

  • 1 cup coconut milk

  • 1 cup vegetable broth

  • 1 tbsp fresh rosemary

  • 1 tbsp chopped basil

  • salt and pepper, to taste

  • optional: diced red chilis to taste

Get the full recipe and instructions from Abby Langer Nutrition here.

Servings: 
Ready in: 

Lunch Prep 101: Your Go-to Guide for the Workweek

November 14, 2019

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