creamy sun-dried tomato chickpeas with kale + broccoli

Inspired by the "marry me chicken" — which is loaded with heavy cream and could perhaps make you feel like you need to majorly digest your food-baby before heading to the altar — our creamy sun-dried tomato chickpeas is, shall we say, a little lighter and, perhaps, sexier. But what makes it creamy, you may ask? After slow-cooking chickpeas (fiber, baby, fiber!), we toss them into an unctuous sauce of our homemade cauliflower béchamel simmering with leeks and sun-dried tomatoes harvested from Pacino, Sicily (the home of the sun-dried tomato). If this wasn't amazing and veg-centric enough, we serve it with a side of fluffy sautéed greens. I do I do I do!!!! *If you prefer this with tempeh instead of chickpeas, please indicate in the notes! Ingredients: chickpeas, 4some, Sicilian extra virgin olive oil, leeks, garlic, cauliflower, coconut milk, apple cider vinegar, Pacino sun dried tomatoes, seasonal greens, parsley leaves, kale, broccoli