Description
This creamy sun-dried tomato chickpeas recipe combines tender chickpeas with a rich, flavorful vegan cream sauce enhanced by garlic, sun-dried tomatoes, herbs, and baby spinach. Ready in just 15 minutes, it’s a quick and satisfying plant-based dish perfect for serving with bread, rice, pasta, or sweet potatoes.
Ingredients
Scale
Main 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
- 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 to medium heat, warm the olive oil. Add the minced garlic and cook for 1-2 minutes until fragrant, being careful not to burn the garlic.
- Cook Chickpea Mixture: Add the chopped sun-dried tomatoes, oregano, red chili flakes, salt, and ground black pepper to the pan. Stir in the drained chickpeas, vegetable broth, tomato paste, vegan cream, and sliced baby spinach. Simmer the mixture for about 5 minutes, allowing it to warm through and the spinach to wilt.
- Finish and Serve: Remove the pan from heat and stir in the chopped fresh basil and grated vegan parmesan cheese if using. Serve hot alongside bread, rice, pasta, or sweet potato as desired.
Notes
- Feel free to adjust the red chili flakes to your preferred spice level.
- Use homemade or store-bought vegan cream for convenience.
- For added protein, you can add cooked tofu or tempeh.
- This dish pairs well with crusty bread, steamed rice, or your favorite pasta.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
