A high-protein, gluten-free chickpea dish with a rich sauce of cashews, spinach, and fresh basil. Perfect for a quick and nourishing meal.
Heat the olive oil in a large pan over medium heat.
Add the finely diced onions and cook until softened.
Add the chopped red bell pepper and sun-dried tomatoes, cooking for another 5 minutes.
Add the minced garlic, tomato paste, chili flakes, mixed herbs, smoked paprika, and a pinch of salt. Cook for about 2 minutes to blend the flavors.
Blend the cashews, soy milk, and nutritional yeast into a creamy mixture.
Pour the creamy mixture into the pan along with the chickpeas. Let everything simmer for about 5 minutes.
Add the roughly chopped spinach and lemon juice. Cook until the spinach is wilted.
Adjust the seasoning with salt and pepper to taste.
Top with fresh basil and serve with crusty bread.
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