Sun-dried Tomato Chickpeas

Name: Sun-dried Tomato Chickpeas
Ingredients: 200 g broccolini; 1 tablespoon olive oil; 2 x 15-oz cans canned chickpeas (drained and rinsed); 80 g sun-dried tomatoes (~ 6-8 tomatoes); 2 jar roasted red bell peppers (drained); 2 cloves garlic cloves (to 3); 0.33 cup nutritional yeast; 0.5 teaspoon salt (divided); to taste black pepper; 150 ml vegetable broth; 1 teaspoon smoked paprika; 0.5 teaspoon red pepper flakes (optional)

These sun-dried tomato chickpeas are a riff on one of my most popular recipes to date. It combines canned chickpeas with a smoky tomato sauce topped with crispy roasted broccolini.

Ingredients

Directions

1
Pre-heat oven to 400ºF (200ºC). Add a piece of parchment paper to a baking sheet. Add the broccolini and toss with the olive oil, half of the salt, and some black pepper. Spread in an even layer and bake in the oven for 20-25 minutes or until crispy.
2
In the meantime, add all of the ingredients except the chickpeas to a blender. Blend until smooth and creamy.
3
Pour the sauce into a pot or a rimmed skillet and stir in the chickpeas. Heat until warmed through.
4
Serve with the crispy broccolini on top and enjoy!

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