Marry Me Chickpea & Veggie Skillet

• •2 tbsp Olive oil
• •1 medium, finely diced Yellow onion
• •4 cloves, minced Garlic
• •2 medium, peeled and diced Carrots
• •1 cup, oil-packed, drained and chopped Sun-dried tomatoes
• •1 tsp (or to taste) Red pepper flakes
• •2 15-oz cans, rinsed and drained Canned chickpeas
• •1 tsp Dried oregano
• •1 tsp Dried basil
• •1 cup Vegetable broth
• •1 cup Crushed tomatoes
• •1 cup Heavy cream
• •2 tbsp (optional, for cheesy flavor) Nutritional yeast
• •5 oz (about 5-6 cups packed) Fresh spinach
• •1 tsp (or to taste) Salt
• •1 tsp (or to taste) Black pepper
• •2 tbsp, chopped (for garnish) Fresh parsley

Instructions

1. 1

   Heat olive oil in a large skillet or Dutch oven over medium heat. Add diced onion and cook until softened and translucent, about 5-7 minutes.

2. 2

   Add minced garlic, diced carrots, chopped sun-dried tomatoes, and red pepper flakes to the skillet. Sauté for another 5-7 minutes, until carrots begin to soften slightly.

3. 3

   Stir in the rinsed and drained chickpeas, dried oregano, and dried basil. Cook for 2-3 minutes, allowing the flavors to meld.

4. 4

   Pour in the vegetable broth and crushed tomatoes. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the skillet. Let it simmer for 5 minutes, allowing the sauce to thicken slightly.

5. 5

   Reduce the heat to low. Stir in the heavy cream and nutritional yeast (if using). Continue to simmer gently for another 5-7 minutes, stirring occasionally, until the sauce is creamy and heated through. Do not boil after adding cream.

6. 6

   Add the fresh spinach in batches, stirring until each batch wilts down before adding more. Continue until all the spinach is incorporated and wilted.

7. 7

   Season the skillet with salt and black pepper to taste. Adjust any seasonings as needed.

8. 8

   Serve hot, garnished with fresh chopped parsley. This dish is excellent on its own or served over pasta, rice, or with crusty bread.

Chef's Tips

• 💡For an extra layer of flavor, lightly toast the rinsed chickpeas in a separate dry pan for a few minutes before adding them to the skillet.
• 💡Adjust the amount of red pepper flakes to your preferred spice level. For a milder dish, omit them entirely.
• 💡To make this dish dairy-free, substitute the heavy cream with full-fat coconut milk or a plant-based cream alternative. The nutritional yeast can still be used for a cheesy depth.
• 💡This skillet pairs wonderfully with a side of crusty garlic bread or served over a bed of al dente pasta like penne or rotini.