Chickpea Sauce with Asparagus and Beans
Ingredients
Sauce
- 240 ml (1 cup) Chickpeas
- 2 handfuls of Spinach
- 1 handful of basil
- 2-4 garlic cloves
- 2 tbsp tahini
- 2 tbsp Nutritional yeast
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp vegetable broth powder
- 480 ml (2 cups) Water (adjust as needed, the sauce thickens over time)
Additional
- 0.5 yellow onion
- 240 ml (1 cup) chopped asparagus
- 240 ml (1 cup) butter beans
Garnish
- 1 tbsp Lemon juice + zest
- Fresh Basil
- Olive oil
Preparation
Start by making the sauce by adding all sauce ingredients to a blender or food processor and blend until smooth. Adjust with water as needed, since the sauce thickens over time, and add seasoning to taste.
In a skillet, sauté the onion and asparagus for a few minutes before adding the butter beans.
Pour the sauce into the pan, top with lemon zest, olive oil, and fresh basil, and serve.
