Green Beans with Creamy Tomato Sauce and Chickpeas

Boil green beans and 1 teaspoon salt in a pot with water for 13–15 minutes.

Use a medium size skillet to roast garlic with olive oil for about 1–3 minutes. Add flour and roast for another minute. Take skillet off heat and add almond milk, stirring well.

Return skillet to heat and stir until sauce thickens. Add tomato paste, oregano, and remaining sea salt.

Mix chickpeas and water and mash everything up with a fork.

Serve beans with sauce on top. Add the mashed chickpeas and top with nutritional yeast.