Zubereitung

1. 1

   Finely dice the onion and garlic. Slice the sun-dried tomatoes into strips.

2. 2

   Heat the olive oil, soften the onion until translucent, then briefly toast the garlic and smoked paprika.

3. 3

   Add the passata, coconut milk, sun-dried tomatoes and the drained chickpeas and simmer until thick and creamy.

4. 4

   Stir in the nutritional yeast and spinach until the spinach wilts, then season with salt and serve.