INGREDIENTS
½ small red onion finely chopped
5 garlic cloves minced
1 tbsp tomato paste
15 oz can chickpeas drained
15 oz can full fat coconut milk
2 tbsp miso paste
1 tbsp coconut aminos
¼ tsp crushed red pepper
salt and pepper to taste
2 cups baby spinach chopped
4-5 basil leaves chopped
INSTRUCTIONS
Heat a large cast iron skillet over medium low heat. Add in the onions and garlic and sauté until tender and fragrant, about 2-3 minutes. If you would like to add a splash of cooking oil you can, otherwise add a small amount of vegetable broth or water as needed to deglaze.
Add in the tomato paste and a splash of water and stir for 30 seconds to let the tomato paste caramelize. Pour in the chickpeas and coconut milk, and add the miso paste and coconut aminos. Stir to combine and bring to a gentle simmer. Cook for about 10 minutes, stirring occasionally, until the sauce has thickened.
Add the crushed red peppers and season to taste with salt and pepper. Stir in the baby spinach until wilted. Sprinkle with fresh basil and serve hot. Can be enjoyed alone or served on top of steamed rice, massaged kale, or as an appetizer with crusty bread or naan for dipping.
it’s super simple—all store bought flatbread recipe
I made the butter by mixing together room temperature Country Crock plant butter, minced chives/parsley/basil, minced garlic cloves, garlic powder, and a little salt and pepper.
Then I warmed up Stonefire brand artisan flatbread (accidentally vegan unlike their naan) in a 425° oven for about 8-9 minutes, then spread the butter mixture all over the warm flatbread. It melted beautifully
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