Recipe by: Gabby Ouimet,
Serves: serves 3-4 generously
Prep Time: Quick & Easy


3/4 cup red onions

2 cloves garlic

1 1/2 cups chickpeas

1 can crushed ontario tomatoes

3 handfuls torn loose spinach

1/3 cup raw cashews

2 tablespoons basil

2 tablespoons oregano

pinch of sea salt

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1. Prep your ingredients; grind the cashews, mince the garlic, dice the onion, chop the basil and oregano, and tear the spinach. 

2. In a large saucepan, saute the onion for a couple of minutes in oil (such as coconut) until it is starting to become translucent. Add garlic and saute for a couple minutes more. Add in the chickpeas and cook until the onions are completely translucent and are beginning to brown.

3. Add in the tomatoes and bring to a simmer until the liquid is reduced by about half. Cover and turn the heat down to a low simmer and keep cooking until most of the liquid is gone. Add in the spinach and cook until wilted, then stir in the ground cashews. Stir in the fresh herbs, and add salt to taste. Serve immediately on top of small chunky pasta such as gluten-free fusilli or penne.