white wine-braised chickpea tempeh and spinach linguine from the slow cooker teaser.jpg

White Wine-Braised Chickpea, Tempeh, and Spinach Linguine from the Slow Cooker

From MarketStreetVegan.com

serves 4-6

For the legume-veggie mix:

8 oz frozen chopped spinach

1/4 cup chopped Kalamata olives

3 TBSP quick-cooking tapioca

1 no-salt-added vegetable bouillon cube

2 15-oz can chickpeas, drained, but not rinsed

8 oz tempeh

1 tsp dried basil

1 tsp dried oregano

1 tsp dried marjoram

1 cup dry white wine

6 oz canned (and drained) or frozen (and thawed) artichoke hearts, chopped

fine sea or kosher salt and freshly cracked black pepper

To serve:

1 lb linguine

generous 1/4-1/2 cup julienned oil-packed sun-dried tomatoes, drained well

lemon wedges, from 1-2 lemons

Layer spinach and olives into the crock of a slow cooker. Sprinkle tapioca evenly over the spinach. Place bouillon cube in the center of the crock. Pour drained chickpeas in evenly, then roughly crumble tempeh into the crock in small bite-size pieces. Sprinkle in each of the herbs, then slowly and evenly pour wine over the whole thing. Cover and cook on low seven to eight hours.

When ready to serve, stir in chopped artichoke hearts, add salt and pepper, to taste, and cover again. Cook pasta according to package directions. Divide pasta among plates and top with chickpea mixture. Add a generous tablespoon of sun-dried tomatoes to each plate and give a squeeze of lemon juice over the whole thing. Serve at once.