If you’re craving a dish that bursts with rich, tangy, and comforting flavors yet comes together in no time, then you absolutely have to try this Creamy Sun-Dried Tomato Chickpeas Recipe. It’s a vibrant, soul-warming meal that elevates humble chickpeas into a silky, luscious feast with the perfect balance of sun-dried tomato sweetness, garlicky depth, and fresh herb brightness. Every spoonful sings with velvety creaminess and just the right kick of spice, making it a go-to recipe that’s as satisfying as it is simple to prepare.
Ingredients You’ll Need
These ingredients are straightforward but each plays a vital role in building the character of the dish. From the fragrant garlic and tangy sun-dried tomatoes to creamy vegan cream and fresh spinach, every element contributes to creating a harmony of flavors and a delightful texture.
- Olive oil: For a smooth, rich base that helps release garlic’s aroma.
- Garlic (5 cloves, minced): Adds a punch of fragrant, savory goodness.
- Sun-dried tomatoes (1/2 cup, chopped): Bring intense, tangy sweetness and chewy texture.
- Oregano (1/2 teaspoon): Introduces a subtle herbal note that rounds out the flavors.
- Red chili flakes (1/2 teaspoon): Add a gentle, warming heat to balance the creaminess.
- Salt (1 teaspoon): Enhances all the natural flavors in the dish.
- Ground black pepper (1/4 teaspoon): Offers a mild spice that complements the other spices.
- Chickpeas (2 cans, drained and rinsed): The hearty star of the dish with a creamy, nutty taste.
- Vegetable broth (1 cup): Adds depth and moisture without overpowering the chickpeas.
- Tomato paste (1 tablespoon): Intensifies the tomato flavor and adds richness.
- Vegan cream (1 cup): Creates that luscious, silky texture that makes this recipe so special.
- Baby spinach (2 cups, sliced): Adds freshness and a vibrant green color, plus a nutritional boost.
- Fresh basil leaves (4-5, chopped): Provide a fragrant, herbaceous finish.
- Optional vegan parmesan cheese (1/2 cup, grated): For an extra layer of cheesy flavor and indulgence.
How to Make Creamy Sun-Dried Tomato Chickpeas Recipe
Step 1: Sauté Aromatics
Begin by warming the olive oil in a large sauté pan over low to medium heat. Add the minced garlic and gently cook it for about 1 to 2 minutes. You’ll know it’s ready when the aroma fills your kitchen and the garlic becomes fragrant without browning. This step is crucial as it sets the savory foundation for the entire dish.
Step 2: Add Sun-Dried Tomatoes and Spices
Next, toss in the chopped sun-dried tomatoes along with oregano, red chili flakes, salt, and ground black pepper. Stir everything to combine evenly. The tomatoes will rehydrate slightly and release their deep, tangy flavor, while the spices awaken your palate with a touch of heat and herbal complexity.
Step 3: Incorporate Chickpeas and Liquids
Now, add the drained and rinsed chickpeas, vegetable broth, tomato paste, and vegan cream to the pan. Mix everything gently, ensuring the tomato paste dissolves smoothly into the cream and broth. This mixture is where the creamy magic happens—transforming the chickpeas into a silky, saucy delight.
Step 4: Add Spinach and Simmer
Toss in the sliced baby spinach. Let everything simmer for about 5 minutes, stirring occasionally. The spinach will wilt into the sauce, adding vibrant color and a light freshness that balances the rich cream and tomatoes perfectly.
Step 5: Finish with Fresh Basil and Optional Cheese
Remove the pan from heat and stir in the chopped fresh basil leaves. If you like, sprinkle in the vegan parmesan cheese for a cheesy, nutty touch. This final stir blends the flavors beautifully and prepares your dish for serving.
How to Serve Creamy Sun-Dried Tomato Chickpeas Recipe
Garnishes
Garnishing your Creamy Sun-Dried Tomato Chickpeas Recipe is the cherry on top. Try adding extra fresh basil leaves for a pop of color and aroma, a sprinkle of red chili flakes if you want more heat, or a drizzle of olive oil for sheen and richness. Toasted pine nuts or sunflower seeds can add an unexpected crunch that gives your presentation and taste even more character.
Side Dishes
This dish shines beautifully alongside crusty bread for dipping up that luscious sauce. It’s also fantastic over a bed of fluffy rice, creamy polenta, or your favorite pasta. For a wholesome bowl, try pairing it with roasted sweet potatoes or grilled seasonal veggies – these sides enhance the dish without stealing the spotlight.
Creative Ways to Present
Get playful by serving the creamy chickpeas in small bowls as part of a mezze spread, or spoon it over baked potatoes for a comforting twist. You can also stuff it into warm pita pockets with fresh greens for a delicious handheld meal. The Creamy Sun-Dried Tomato Chickpeas Recipe adapts beautifully to whatever mood you’re in!
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers (not that it usually lasts long!), store them in an airtight container in the refrigerator. The chickpeas will stay wonderfully creamy and flavorful for up to 3 days, making for an easy lunch or quick dinner the next day.
Freezing
This dish freezes well! Portion out the chickpeas into freezer-safe containers and freeze for up to 2 months. Just be aware that the texture of fresh spinach may soften on thawing, but the flavors remain deliciously intact.
Reheating
To reheat, warm the chickpeas gently on the stovetop over low heat, stirring occasionally. You can add a splash of vegetable broth or water if the sauce thickened too much in the fridge or freezer. This will help bring back the creamy consistency that makes the Creamy Sun-Dried Tomato Chickpeas Recipe so irresistible.
FAQs
Can I use fresh tomatoes instead of sun-dried tomatoes?
Fresh tomatoes won’t provide the same concentrated, tangy flavor as sun-dried tomatoes, but you can use them if that’s what you have on hand. Consider roasting or slowly cooking them to intensify their sweetness, or add a bit of tomato paste to mimic that rich depth.
Is this recipe vegan and gluten-free?
Absolutely! Using vegan cream and optional vegan parmesan keeps the dish entirely plant-based, and all ingredients listed are naturally gluten-free, making it suitable for various dietary preferences.
How spicy is the Creamy Sun-Dried Tomato Chickpeas Recipe?
The recipe has a gentle kick from red chili flakes but isn’t overwhelmingly spicy. You can always adjust the amount of chili flakes to suit your heat tolerance or omit them entirely for a milder version.
Can I substitute chickpeas with another bean?
Yes! Cannellini or white beans are great alternatives that hold up well and blend nicely with the creamy sauce, though the flavor will be slightly different from traditional chickpeas.
What can I serve with this recipe to make a complete meal?
Pair it with whole grains like quinoa or brown rice, a crisp side salad, or grilled vegetables to round out your meal. The hearty chickpeas and creamy sauce provide protein and richness, so something light and fresh works beautifully alongside.
Final Thoughts
This Creamy Sun-Dried Tomato Chickpeas Recipe isn’t just another meal; it’s a flavor-packed hug in a bowl that comes together quickly and effortlessly. Whether you’re cooking for yourself, friends, or family, this dish is guaranteed to become a new favorite for its simplicity, nourishing ingredients, and irresistible creaminess. Don’t hesitate—give it a try today and savor every comforting spoonful!
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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 Dish
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
Description
This Creamy Sun-Dried Tomato Chickpeas recipe is a delicious and hearty vegan dish that combines tender chickpeas with a rich, flavorful sauce made from sun-dried tomatoes, vegan cream, and aromatic spices. Perfect for a quick 15-minute meal, it’s loaded with fresh spinach and basil, offering a perfect balance of creamy and tangy tastes. Serve it with bread, rice, pasta, or sweet potato for a satisfying and nutritious meal.
Ingredients
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-medium heat, warm the olive oil. Add the minced garlic and cook for 1-2 minutes until fragrant, ensuring not to burn the garlic to maintain a fresh flavor base.
- Cook Chickpea Mixture: Add the chopped sun-dried tomatoes, oregano, red chili flakes, salt, and ground black pepper to the pan. Stir to combine, then add the drained and rinsed chickpeas, vegetable broth, tomato paste, vegan cream, and sliced baby spinach. Simmer the mixture for about 5 minutes, stirring occasionally until the chickpeas are heated through and the spinach has wilted, allowing all the flavors to meld together.
- Finish and Serve: Remove the pan from heat. Stir in the chopped fresh basil leaves and the optional grated vegan parmesan cheese to add freshness and extra creaminess. Serve the creamy chickpea mixture hot, accompanied by your choice of bread, rice, pasta, or sweet potato for a complete meal.
Notes
- You can adjust the amount of red chili flakes to control the spiciness of the dish according to your taste.
- For a gluten-free option, ensure the vegetable broth and vegan parmesan are certified gluten-free.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely on the stovetop or microwave.
- To make this dish nut-free, verify the vegan cream and parmesan cheese alternatives do not contain nuts.
- Feel free to substitute baby spinach with kale or Swiss chard if preferred.
