1

In a saute pan over medium heat, add your olive oil and shallots. Stir until translucent and fragrant, then add your minced garlic, Italian seasoning and chili flakes.

2

Once the garlic is soft, add your tomato paste to the pan, cook down until the paste is a lovely dark red, then add your sundried tomatoes, chickpeas and broth. Simmer until the broth is halved, about 5-8 minutes. Use your spoon to gently crush about ¼ of the chickpeas, this will help make the sauce thicker and creamier.

3

Once the broth has cooled down, fold in the kale and add the cream. Let this simmer until the kale is bright green and the liquid is rich and creamy. Then remove from the heat and add the basil.

4

Serve with rice, pasta or a few hunks of delicious bread. Garnish with extra parmesan and fresh basil.

5

Notes: To make this dish dairy free, opt to use an alternative cream (oat based would be the most effective) and substitute the parmesan with ½ cup of nutritional yeast or dairy-free parmesan It’s tough to determine the amount of salt because of the type of canned chickpeas you use. It’s best to taste the broth as you go and adjust the seasoning slowly. If you don’t tolerate chickpeas well, you can substitute with white or butter beans, the texture may be impacted but the flavour will be amazing!