# Components:
→ Chickpea Base
01 - 2 tablespoons olive oil
02 - 1 small yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 (15 oz) can chickpeas, drained and rinsed
05 - 1 (14 oz) can diced tomatoes
06 - 1/2 cup vegetable broth
07 - 1/2 teaspoon dried oregano
08 - 1/2 teaspoon dried thyme
09 - 1/2 teaspoon dried rosemary
10 - 1/2 teaspoon red pepper flakes (optional)
11 - Salt and freshly ground black pepper, to taste
→ Creamy Element
12 - 1/3 cup heavy cream or plant-based cream alternative
13 - 1/4 cup freshly grated Parmesan cheese (or vegan alternative)
14 - 2 cups baby spinach leaves
→ Toast
15 - 4 slices sourdough bread
16 - 1 tablespoon olive oil (for brushing)
→ Garnish
17 - Fresh basil leaves, torn
18 - Extra Parmesan cheese, for serving
# Directions:
01 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3–4 minutes until softened.
02 - Stir in the minced garlic and cook for 1 minute until fragrant.
03 - Add the chickpeas, diced tomatoes (with juices), vegetable broth, oregano, thyme, rosemary, red pepper flakes (if using), salt, and pepper. Stir to combine.
04 - Simmer, uncovered, for 10 minutes, allowing the sauce to reduce slightly and flavors to meld.
05 - Reduce heat to low. Stir in the heavy cream and grated Parmesan. Add the spinach and cook for 2–3 minutes until wilted and the sauce is creamy. Adjust seasoning if needed.
06 - While the chickpeas are simmering, brush the sourdough slices with olive oil and toast in a grill pan or toaster until golden and crisp.
07 - To serve, spoon the creamy Tuscan chickpeas generously over each slice of toasted sourdough. Garnish with fresh basil and extra Parmesan.
