Crunchy Chickpea


serves 4


1/2 lb rotini pasta
2 tbsp olive oil
1 medium onion finely diced
5 cloves garlic minced
2 tsp dried basil
pinch red pepper flakes
1/2 tsp salt
1/2 tsp coconut sugar
2 tsp vegan butter
1 28 ounce can crushed tomatoes
1/4 cup water
2 heaping handfuls of spinach
1/2 cup fresh basil, torn
1/2 punnet button mushrooms quartered
crispy chickpeas for garnish
extra basil for garnish


1. Heat the olive oil over high heat then Saute the onions, and mushrooms stirring frequently for about three minutes. Add the garlic. Stir to combine. Cook an additional two minutes. Add the basil, red pepper flakes, salt, and sugar. Stir to combine. Add the butter. Stir, cook for about a minute.

2. Add your tomatoes and water. Then Allow sauce to simmer for 10 minutes to up to one hour. Add your fresh basil and spinach right before serving.

3. While the sauce is simmering. Cook your pasta according to package instructions and once cooked add to your pot of sauce. Mix well.

4. Add to your bowl, and garnish with crunchy chickpeas and fresh basil. ENJOY!!!