Chickpeas alla Faux-dka
with Garlic Bread
What is vodka sauce without the vodka? Still delicious. Classic vodka sauce is typically a rich and bold blend of heavy cream, crushed tomatoes, onions, and vodka. For our plant-based version, we substitute coconut milk for our creamy base. The combination of crushed tomatoes, concentrated tomato powder, and red pepper flakes creates a zero-proof, full-flavored sauce, perfect for dunking crusty garlic bread.
Nutrition (per serving)
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INGREDIENTS
- 2 tbsp tomato powder
- 3 garlic cloves, peeled, 2 cloves minced and 1 clove cut in half
- 1 shallot, peeled and minced
- 1 tsp red pepper flakes
- 13.76 oz crushed tomatoes
- 6.76 floz coconut milk
- 2 tbsp vegan parmesan
- 6 oz organic chickpeas
- 4 oz teen spinach
- 0.25 oz basil, leaves torn
- 1 ciabatta bread, sliced and cut in half
- 2 tbsp olive oil*
- Salt*
- Pepper*
Nutrition (per serving)
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INSTRUCTIONS
Whisk together tomato powder and 1 tbsp water in small bowl until smooth. Set aside. (4-servings: use 2 tbsp water)
Heat 1 tbsp olive oil in large nonstick skillet over medium heat. Add ciabatta, cut side down, and cook until golden brown, 2 to 3 minutes. Transfer to plate, rub cut side with halved garlic clove, and season to taste with salt. Set aside. (4-servings: use 2 tbsp olive oil)
Heat 1 tbsp olive oil in same skillet over medium-high heat. Add shallot and cook until beginning to soften, 3 to 5 minutes. Add minced garlic, tomato paste, and as many red pepper flakes as you'd like and cook until darkened in color, 1 to 2 minutes. Add tomatoes, coconut milk, parmesan, and a pinch of salt and pepper and whisk until well combined, scraping up browned bits from bottom of skillet. Stir in chickpeas and spinach. Bring to a simmer, cover, and cook until spinach is wilted and sauce is thickened, 4 to 5 minutes, stirring occasionally. (4-servings: use 2 tbsp olive oil)
Divide chickpeas alla faux-dka between serving bowls and sprinkle with basil. Serve with garlic bread. Buon appetito!
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