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Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
Servings:
4
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Ingredients
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1 tablespoon grapeseed oil or olive oil, or more as needed
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2 cloves garlic, chopped
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1 shallot, chopped
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1 teaspoon smoked paprika, or more to taste
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1 teaspoon dried oregano
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1/4 teaspoon salt
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1/4 teaspoon red pepper flakes
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2 tablespoons tomato paste
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1/3 cup chopped sun-dried tomatoes in oil
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2 (15 ounce) cans chickpeas
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2 tablespoons lemon juice
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1 cup vegetable broth
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1 cup coconut milk
Directions
Heat oil in a cast iron skillet over medium heat. Add shallots and garlic. Cook until fragrant, 1 to 2 minutes.
Add paprika, oregano, salt, and pepper flakes, and cook and stir to toast spices, about 1 minute. Add tomato paste, sundried tomatoes, and chickpeas, and stir well to fully coat chickpeas.
Add vegetable broth and lemon juice, cover, and simmer for 10 minutes. Add a little more broth if mixture seems too thick. Add coconut milk, stir well, and remove from heat.
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Nutrition Facts (per serving)
541
Calories
22g
Fat
69g
Carbs
22g
Protein
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Nutrition Facts
Servings Per Recipe
4
Calories
541
% Daily Value *
Total Fat
22g
29%
Saturated Fat
12g
59%
Cholesterol
0mg
0%
Sodium
355mg
15%
Total Carbohydrate
69g
25%
Dietary Fiber
18g
65%
Total Sugars
13g
Protein
22g
43%
Vitamin C
18mg
20%
Calcium
142mg
11%
Iron
9mg
50%
Potassium
1084mg
23%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
