Ingredients

• 1 tablespoon grapeseed oil
• 2 cloves garlic
• 1 shallot
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 0.25 teaspoons salt
• 0.25 teaspoons red pepper flakes
• 2 tablespoons tomato paste
• 0.33 cups sun-dried tomatoes in oil
• 2 , 15 ounce
• 2 tablespoons lemon juice
• 1 cup vegetable broth
• 1 cup coconut milk

Instructions

1. 1 Heat oil in a cast iron skillet over medium heat. Add shallots and garlic. Cook until fragrant, 1 to 2 minutes.
2. 2 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.
3. 3 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.

Nutrition per serving