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
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-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.
