Green Beans with Creamy Tomato Sauce and Chickpeas
For the green beans
12 oz green beans (cleaned and washed)
1 tsp sea salt
For the sauce
2 cups almond milk
1 tablespoon extra virgin olive oil
2 cloves garlic (minced)
1⁄2 cup tomato paste
1 tablespoon wheat flour
For the seasoning
3 tsps dried oregano
2 tsps sea salt
For the chickpeas
1 can chickpeas
1⁄2 cup water
For the topping
4 tbsps nutritional yeast
Boil the green beans and salt in a pot with water for 13-15 minutes.
Use a medium size skillet to roast the garlic with the olive oil for about 1-3 minutes.
Add the flour to to the garlic and olive oil and roast it for another minute.
Take the skillet off the heat and add the almond milk, stir well.
Put it back on the stove and stir until the sauce thickens.
Add the tomato paste and the seasoning.
Mix the chickpeas and the water and mash everything up with a fork.
Serve the beans with sauce on top, add the mashed chickpeas and the topping.