Ingredients:

  • 1 can (15 oz / 425g) Chickpeas, drained (reserve 2 tbsp of the liquid/aquafaba)
  • 1 tbsp (15ml) Extra Virgin Olive Oil
  • 1/2 tsp Sea salt
  • 1/4 tsp Smoked paprika
  • 3 cloves Garlic, thinly sliced
  • 1/2 cup (120ml) Full-fat canned coconut milk
  • 1 tbsp (5g) Nutritional yeast
  • 1 tsp Red pepper flakes
  • 2 cups (60g) Fresh baby spinach
  • 1/2 Fresh lemon, juiced
  • 2 tbsp Fresh parsley, chopped

Instructions:

  1. Dry the chickpeas thoroughly between paper towels. Heat the olive oil in a 12-inch heavy-bottom skillet over medium-high heat. Add the chickpeas in a single layer and let them sit undisturbed for 3 minutes until skins are crispy and mahogany-colored. Toss with salt and smoked paprika.
  2. Reduce heat to medium-low. Move chickpeas to the edge of the pan and add the sliced garlic to the center. Sauté for 60 seconds until fragrant but not browned. Pour in the coconut milk, nutritional yeast, and the reserved 2 tablespoons of chickpea liquid (aquafaba).
  3. Stir gently, scraping any browned bits from the bottom of the pan. Simmer for 2 minutes until the sauce coats the back of a spoon. Fold in the fresh baby spinach and stir until just wilted. Remove from heat and stir in fresh lemon juice and chopped parsley before serving.