If you are craving a dish that bursts with flavor, is hearty yet wholesome, and perfectly comforting, this Creamy Sun-Dried Tomato Chickpeas Recipe is about to become your new go-to. Combining tender chickpeas with a luscious, creamy sauce infused with the tangy richness of sun-dried tomatoes and fragrant herbs, every bite feels like a warm hug. Whether you’re cooking for family, friends, or just treating yourself, this recipe brings a vibrant dinner to the table with minimal fuss but maximum taste.
Ingredients You’ll Need
These ingredients are wonderfully simple but bring together a beautiful harmony of flavors and textures. Each one plays a vital role in creating the creamy, savory base, the spicy kick, and the vibrant freshness that makes this dish so irresistible.
- Olive oil: The perfect base for sautéing to unlock the garlic’s deep aroma.
- Garlic cloves, minced: Adds a fragrant and savory backbone to the dish.
- Sun-dried tomatoes, chopped: Brings a bright, concentrated tomato tang that elevates everything.
- Oregano: Gives a subtle earthiness and authentic Mediterranean flair.
- Red chili flakes: Just enough heat to awaken the palate without overpowering.
- Salt: Essential for balancing all the flavors beautifully.
- Ground black pepper: Adds a gentle peppery warmth for depth.
- Chickpeas (canned, drained and rinsed): The star ingredient, providing hearty texture and protein.
- Vegetable broth: Keeps everything moist and infuses savory notes throughout.
- Tomato paste: Intensifies the tomato goodness for a richer sauce.
- Vegan cream: Creates that luscious, silky texture that coats every chickpea evenly.
- Baby spinach, sliced: Adds freshness and a bright pop of color.
- Fresh basil leaves, chopped: An herbaceous finish that brightens the whole dish.
- Optional vegan parmesan cheese: For an extra cheesy, nutty twist on top.
How to Make Creamy Sun-Dried Tomato Chickpeas Recipe
Step 1: Sauté Aromatics
Start by warming the olive oil in a large sauté pan over low to medium heat. Add the minced garlic and gently cook for 1 to 2 minutes until the kitchen fills with that irresistible garlicky aroma. This step builds the foundational flavor that will carry through the entire dish, so keep the heat moderate to avoid burning the garlic.
Step 2: Add Sun-Dried Tomatoes and Seasonings
Next, toss in the chopped sun-dried tomatoes, oregano, red chili flakes, salt, and ground black pepper. Stir everything together so the garlic-infused oil coats those flavorful tomatoes and spices. This layer introduces a wonderful complexity and a gentle kick that teases the taste buds.
Step 3: Incorporate Chickpeas and Liquids
Add your drained and rinsed chickpeas to the pan followed by the vegetable broth and tomato paste. Give it all a good mix, allowing the tomato paste to dissolve and meld into the broth, enriching the sauce. Simmer for about five minutes, letting the flavors mingle and intensify while the liquid slightly reduces.
Step 4: Stir in Cream and Spinach
Pour in the vegan cream and add the sliced baby spinach last. The cream will transform the sauce into a thick, silken delight, while the spinach wilts down, adding freshness and a vibrant green touch. Stir gently until the spinach is just tender and everything is warmed through.
Step 5: Finish with Fresh Herbs and Optional Cheese
Remove the pan from heat and fold in the chopped fresh basil leaves for a bright, herbaceous finish. If you love a cheesy note, sprinkle in some grated vegan parmesan cheese now—it complements the creamy sauce beautifully and ups the comfort factor. Your Creamy Sun-Dried Tomato Chickpeas Recipe is ready!
How to Serve Creamy Sun-Dried Tomato Chickpeas Recipe
Garnishes
A sprinkle of fresh basil or a few extra sun-dried tomato pieces on top adds a pop of color and freshness. For extra texture and flavor, a dusting of vegan parmesan or toasted pine nuts makes a delightful garnish that enhances every mouthful.
Side Dishes
This dish pairs wonderfully with crusty artisan bread perfect for scooping up that creamy sauce, fluffy rice to soak up every bit of flavor, or even tossed over pasta for a filling meal. Roasted or mashed sweet potatoes also complement the slight tang and creaminess beautifully.
Creative Ways to Present
For a fun twist, serve the creamy chickpeas stuffed into pita pockets topped with fresh greens for an easy wrap-style meal. Alternatively, spoon it over baked eggplant slices or crispy polenta rounds to impress guests with a vibrant, colorful plating that’s as tasty as it looks.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen after resting, making for an even more satisfying meal the next day.
Freezing
This Creamy Sun-Dried Tomato Chickpeas Recipe freezes well. Portion it into freezer-safe containers and freeze for up to 2 months. Just be sure to leave room for expansion and thaw overnight in the fridge before reheating.
Reheating
Reheat gently in a saucepan over low heat, stirring occasionally until warmed through. If the sauce has thickened too much, add a splash of vegetable broth or water to loosen it back up to that perfect creamy consistency.
FAQs
Can I use fresh tomatoes instead of sun-dried tomatoes?
Fresh tomatoes won’t provide the same concentrated flavor and chewy texture that sun-dried tomatoes offer, which is key to this recipe’s signature tang and depth. If fresh are your only option, try roasting them first to intensify their sweetness.
Is this recipe vegan and gluten-free?
Absolutely! Using vegan cream and optional vegan parmesan keeps it 100% plant-based, and since no gluten-containing ingredients are included, it is naturally gluten-free.
Can I substitute chickpeas with another bean?
Yes, white beans or cannellini beans work well as a substitute though feel free to experiment. Keep in mind that cooking times and textures may vary slightly.
How spicy is this dish?
The red chili flakes add just a mild kick that gently warms the palate without overpowering the other flavors, but you can adjust the amount to suit your spice preference.
What can I use if I don’t have vegan cream?
If you’re without vegan cream, canned coconut milk or cashew cream are fantastic alternatives that will still create that rich, creamy sauce you love in this recipe.
Final Thoughts
This Creamy Sun-Dried Tomato Chickpeas Recipe truly combines simplicity with incredible flavor, making it a perfect weeknight dinner that feels special without stress. I can’t recommend it enough for anyone looking to brighten up their meal routine with wholesome, savory goodness. Give this recipe a try—you’ll find yourself coming back to it again and again!
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Creamy Sun-Dried Tomato Chickpeas Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan
Description
This creamy sun-dried tomato chickpeas recipe is a flavorful, quick, and easy plant-based dish perfect for a weeknight meal. Packed with the tangy richness of sun-dried tomatoes, aromatic garlic, tender chickpeas, and vibrant spinach, all simmered in a luscious vegan cream sauce, this dish offers comfort and nutrition in one bowl. Ideal for serving alongside bread, rice, or pasta, it’s a delicious and satisfying meal that comes together in just 15 minutes.
Ingredients
Base Ingredients
- 1 tablespoon olive oil
- 5 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 teaspoon oregano
- 1/2 teaspoon red chili flakes
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
Main Ingredients
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 1 cup vegetable broth
- 1 tablespoon tomato paste
- 1 cup vegan cream
- 2 cups baby spinach, sliced
- 4–5 fresh basil leaves, chopped
Optional
- 1/2 cup grated vegan parmesan cheese
Instructions
- Sauté Aromatics: In a large sauté pan over low-medium heat, warm the olive oil. Add the minced garlic and cook for 1-2 minutes until fragrant, taking care not to burn the garlic.
- Cook Chickpea Mixture: Add the chopped sun-dried tomatoes, oregano, red chili flakes, salt, and black pepper to the pan. Stir to combine, then add the drained chickpeas, vegetable broth, tomato paste, vegan cream, and sliced baby spinach. Stir well and simmer the mixture for about 5 minutes, allowing the flavors to meld and the spinach to wilt.
- Finish and Serve: Remove the pan from heat. Stir in the chopped fresh basil leaves and, if using, the grated vegan parmesan cheese. Serve the creamy chickpea dish hot alongside your choice of bread, rice, pasta, or sweet potato for a wholesome meal.
Notes
- Make sure to use good-quality sun-dried tomatoes for the best flavor; oil-packed varieties tend to be more flavorful.
- Adjust the red chili flakes to your preferred spice level.
- The vegan cream can be substituted with coconut cream or cashew cream for a different flavor profile.
- This dish stores well and can be refrigerated for up to 3 days; reheat gently to avoid curdling the cream.
- Feel free to add other greens like kale or swiss chard if baby spinach isn’t available.
