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
Scale
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.
