Ingredients
Scale
- 2 tablespoons Olive Oil: A quality extra virgin olive oil forms the flavorful base for sautéing the aromatics.
- 1 large Yellow Onion, diced: Provides a sweet, savory foundation that deepens as it cooks.
- 4 cloves Garlic, minced: Essential for its pungent, aromatic kick that infuses the entire dish.
- 1 teaspoon Dried Oregano: Adds a classic, earthy, and slightly peppery Mediterranean flavor.
- 1/2 teaspoon Red Pepper Flakes (optional): For those who enjoy a gentle hum of heat. Adjust to your personal preference.
- 1 (28-ounce) can Crushed Tomatoes: This is the heart of the sauce. Fire-roasted crushed tomatoes are highly recommended for an added layer of smoky complexity.
- 2 (15-ounce) cans Chickpeas, rinsed and drained: Also known as garbanzo beans, these provide a wonderful, hearty texture and a fantastic source of plant-based protein and fiber.
- 1 (13.5-ounce) can Full-Fat Coconut Milk: The secret ingredient for an unbelievably creamy, dairy-free sauce. Do not use light coconut milk, as it won’t provide the same richness.
- 1 tablespoon Maple Syrup or a pinch of sugar: A touch of sweetness is crucial to balance the acidity of the tomatoes.
- 1 teaspoon Salt (or to taste): Enhances all the other flavors in the skillet.
- 1/2 teaspoon Black Pepper (or to taste): Adds a mild, woody spice.
- 5 ounces Fresh Spinach: Wilted in at the end, it adds a boost of nutrients, vibrant color, and a fresh, earthy taste.
- Fresh Basil or Parsley, for garnish: A final flourish of fresh herbs brightens the entire dish.
Instructions
- Sauté the Aromatics: Place a large, deep skillet or Dutch oven over medium heat. Add the olive oil. Once the oil is shimmering, add the diced yellow onion. Cook, stirring occasionally, for about 5-7 minutes, until the onion has softened and become translucent.
- Bloom the Spices: Add the minced garlic, dried oregano, and optional red pepper flakes to the skillet. Stir constantly for about 1 minute until the garlic is fragrant. Be very careful not to let the garlic burn, as it will become bitter. Cooking the spices in the hot oil at this stage “blooms” them, releasing their essential oils and maximizing their flavor.
- Build the Sauce Base: Pour the can of crushed tomatoes into the skillet. Add the maple syrup, salt, and black pepper. Stir everything together until well combined. Bring the sauce to a gentle simmer.
- Simmer the Sauce: Reduce the heat to low, cover the skillet, and let the sauce simmer for at least 10 minutes. This step is crucial for melding the flavors. A longer simmer (up to 20 minutes) will result in an even deeper, more robust tomato flavor.
- Add the Chickpeas and Coconut Milk: Uncover the skillet and stir in the rinsed and drained chickpeas. Pour in the full-fat coconut milk. Stir gently until the coconut milk is fully incorporated and the sauce turns a beautiful, creamy pink-orange color.
- Heat Through: Continue to cook over low to medium-low heat, stirring occasionally, for about 5 minutes, allowing the chickpeas to heat through and absorb the flavors of the sauce. Do not bring the sauce to a rapid boil after adding the coconut milk, as this can sometimes cause it to separate.
- Wilt the Spinach: Add the fresh spinach to the skillet in large handfuls. Stir it into the hot sauce. It will look like a lot at first, but it will wilt down significantly in just 1-2 minutes. Continue to stir until all the spinach is wilted and incorporated into the dish.
- Final Touches and Serving: Remove the skillet from the heat. Taste the sauce and adjust the seasoning if necessary, adding more salt, pepper, or red pepper flakes to your liking. Garnish generously with fresh, chopped basil or parsley before serving hot.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: one normal portion
- Calories: 450