Creamy, garlicky pepper white beans with spinach, finished with an irresistible crispy chickpea crumble, is the high-protein pantry meal I make on repeat, because it doesn’t even taste like a pantry meal 🫘 #pepperbeans #beanrecipes #easyvegandinner For the Crispy Chickpea Topping * 1 cup cooked chickpeas or canned chickpeas * 1/2 cup breadcrumbs or 1 slice of bread * 1/2 cup chopped parsley or cilantro, or other herbs of choice * 1/2 teaspoon onion powder * 1 teaspoon dried thyme or a mix of thyme and oregano * 1/2 teaspoon black pepper * 1/4 teaspoon salt * 2 teaspoons extra virgin olive oil * 3 cloves garlic minced * 1/2 teaspoon Aleppo pepper flakes or red pepper flakes * 2 teaspoons onion flakes (see notes for sub) * 1/2 teaspoon lemon zest optional * 1 tablespoon nutritional yeast optional For the Pepper Beans * 2 teaspoons extra virgin olive oil * 5 cloves garlic minced * 1 to 1 1/2 cups chopped yellow or white onion * 1/2 teaspoon salt divided * 1 teaspoon dried oregano * 1 teaspoon freshly ground black pepper * 1/4 cup raw cashews * 2 tablespoons hemp seeds * 1/2 cup cooked chickpeas * 1 tablespoon nutritional yeast or more, to taste * 1 teaspoon Dijon mustard * 2 to 3 cups chopped baby kale or a mix of kale and spinach * 15 ounce can white beans such as cannellini beans, navy beans, or butter beans, or 1 1/2 cups cooked beans of choice * 3 - 4 tablespoon vegan mozzarella , optional * 1 teaspoon miso optional — @veganricha TikTok