Prepare the Cashew Cream Sauce

If you haven't soaked the cashews, add them to a small pot with water and bring to a gentle boil for 2 to 4 minutes. Turn off the heat and let them sit for 5 minutes in the hot water to continue to soften. Then, drain the cashews and add them to a high-speed blender with low-sodium vegetable broth, lemon juice, and plain unsweetened coconut milk. I love using my Nutribullet for this. Blend until smooth and creamy. Set aside.

Sauté the Aromatics

Heat a medium skillet over medium-low heat. I like using a seasoned cast-iron or nonstick skillet for this, but any skillet will work. Add garlic and, if necessary, a splash of water to keep the garlic from sticking. Gently cook for 1 to 2 minutes.

Add oregano, smoked paprika, chili flakes, and black pepper. Cook for another 30 seconds to toast the spices.

Add Other Base Ingredients

Stir in the tomato paste and coconut aminos. Add the rinsed and drained chickpeas and stir to coat the chickpeas in the tomato paste and other seasonings.

Pour in the cashew cream sauce and stir to incorporate. Cook for 5 to 7 minutes, stirring occasionally. The chickpeas should be heated through. Also, the sundried tomatoes will soften and absorb some of the liquid. This will also help to thicken the sauce. If the sauce gets too thick for your liking, add a little vegetable broth.

Wilt the Spinach and Finish with Basil

Add baby spinach to the skillet and wilt for 2-3 minutes. Stir in basil for a fresh finish. Salt to taste.

Serve and Enjoy!

Remove and serve. Garnish with extra basil or smoked paprika if you like. Or sprinkle a little vegan parmesan cheese. Serve whole-grain pasta or brown rice for a complete meal.