If you are searching for a dish that dazzles with vibrant flavors and comforting creaminess, this Creamy Sun-Dried Tomato Chickpeas Recipe is here to instantly become your go-to favorite. With chickpeas that soak up rich sun-dried tomato essence and a luscious vegan cream base, this recipe creates a harmonious blend that’s hearty, wholesome, and incredibly satisfying. It’s quick to make, perfect for a busy weeknight, and versatile enough to pair with anything from crusty bread to fluffy rice.
Ingredients You’ll Need
Every successful dish starts with a handful of simple, essential ingredients that bring flavor, texture, and color to life. Here’s what you will want to gather for this recipe to make your kitchen sing.
- Olive oil: A tablespoon adds a fruity base that helps mellow the garlic’s punch.
- Garlic, minced: Five cloves for that irresistible, aromatic foundation.
- Sun-dried tomatoes, chopped: Half a cup delivers a sweet, tangy burst that defines the dish.
- Oregano: Just half a teaspoon for a subtle herbaceous note.
- Red chili flakes: A pinch adds the perfect gentle heat to keep things interesting.
- Salt: One teaspoon to brighten and balance every flavor.
- Ground black pepper: A quarter teaspoon for a mild warmth with every bite.
- Chickpeas (2 cans, 15-ounce each): Rinsed and drained, these are the hearty heart of the dish.
- Vegetable broth: One cup to add depth and blend all flavors smoothly.
- Tomato paste: One tablespoon for richer tomato complexity.
- Vegan cream: One cup to achieve that dreamy, silky texture.
- Baby spinach: Two cups, sliced for a fresh, leafy contrast and a pop of green.
- Fresh basil leaves, chopped: Four to five leaves for fragrant brightness at the finish.
- Optional: Grated vegan parmesan cheese: Half a cup for a cheesy, savory touch that’s pure indulgence.
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. Toss in the minced garlic and gently cook it for 1 to 2 minutes until it releases that wonderful fragrance. This step sets the aromatic base that will carry all the flavors forward.
Step 2: Build the Flavor Base
Next, add the chopped sun-dried tomatoes, oregano, red chili flakes, salt, and black pepper into the pan. Stir everything together to combine the warm garlic with vibrant spices and tangy tomatoes, awakening your senses already.
Step 3: Add Chickpeas and Liquids
Pour in the drained chickpeas along with the vegetable broth, tomato paste, and vegan cream. This creates the luscious sauce that frames the chickpeas perfectly. Stir gently to blend all ingredients.
Step 4: Wilt the Spinach
Finally, add the sliced baby spinach and let the whole mixture simmer for about 5 minutes. This allows the flavors to marry beautifully and the spinach to soften without overpowering the creamy base.
Step 5: Finish with Fresh Basil and Optional Cheese
Remove the pan from heat and stir in the freshly chopped basil leaves. If you’re a fan of rich umami, sprinkle in some grated vegan parmesan cheese at this stage to elevate every bite with extra cheesiness.
How to Serve Creamy Sun-Dried Tomato Chickpeas Recipe
Garnishes
A handful of fresh basil leaves or a light drizzle of extra virgin olive oil instantly refreshes the plate and adds visual appeal. For a bit more texture, some toasted pine nuts or chopped walnuts offer a delightful crunch alongside the creamy chickpeas.
Side Dishes
This Creamy Sun-Dried Tomato Chickpeas Recipe pairs beautifully with warm crusty bread for dipping, fluffy basmati or jasmine rice to soak up the sauce, or even creamy mashed sweet potatoes, which add a touch of natural sweetness to balance the dish.
Creative Ways to Present
For an elegant touch, serve the chickpea mixture over a bed of quinoa or spiralized zucchini noodles. You can also stuff it into roasted bell peppers or spread it over toasted baguette slices for a flavorful appetizer or light meal. The possibilities are endless and fun to explore!
Make Ahead and Storage
Storing Leftovers
After enjoying your creamy chickpeas, store leftovers in an airtight container in the refrigerator. They will stay fresh for up to 3 days, giving you an easy, delicious lunch or dinner option later in the week.
Freezing
This recipe freezes well! Portion it out into freezer-safe containers and freeze for up to 2 months. Just be sure to leave some room at the top as the creamy sauce can expand slightly.
Reheating
To reheat, thaw overnight in the fridge if frozen, then warm gently on the stove or in the microwave. Stir occasionally to keep the creamy sauce smooth and prevent sticking. Adding a splash of vegetable broth or cream while reheating helps revive the luscious texture beautifully.
FAQs
Can I use fresh tomatoes instead of sun-dried tomatoes?
You can, but sun-dried tomatoes bring a concentrated, tangy punch that raw tomatoes don’t, so the flavor won’t be quite as bold or creamy.
Is this recipe vegan?
Yes! This recipe uses vegan cream and optional vegan parmesan to keep it fully plant-based and delicious for all dietary preferences.
Can I make this dish spicier?
Absolutely, feel free to increase the red chili flakes or add a dash of hot sauce to suit your heat preferences. It’s easy to adapt!
What can I substitute for vegan cream?
If you don’t have vegan cream, coconut cream or cashew cream make excellent alternatives that keep the texture silky and rich.
Is this recipe gluten-free?
Yes, the recipe itself is naturally gluten-free. Just be sure to pair it with gluten-free sides if you’re avoiding gluten completely.
Final Thoughts
There’s something truly comforting and vibrant about this Creamy Sun-Dried Tomato Chickpeas Recipe that makes it perfect for any occasion. Whether you’re cooking for yourself or sharing with friends, the rich flavors and creamy texture will keep everyone asking for seconds. Trust me, once you try it, this is going to hold a special spot in your recipe rotation!
Print
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 quick and flavorful vegan dish perfect for a hearty meal. Featuring tender chickpeas simmered in a rich, creamy sauce made with sun-dried tomatoes, garlic, and vegan cream, it’s a delicious option for a nutritious lunch or dinner, ready in just 15 minutes.
Ingredients
Primary 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 Ingredients
- 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 and slightly golden, taking care not to burn it.
- Cook Chickpea Mixture: Add the chopped sun-dried tomatoes, oregano, red chili flakes, salt, and ground black pepper to the pan. Stir well to combine. Next, add the drained chickpeas, vegetable broth, tomato paste, vegan cream, and sliced baby spinach. Stir and let the mixture simmer gently for about 5 minutes, allowing the flavors to meld and the spinach to wilt.
- Finish and Serve: Remove the pan from heat. Stir in fresh chopped basil leaves and, if desired, grated vegan parmesan cheese. Serve the creamy chickpea dish warm with your choice of bread, rice, pasta, or sweet potato for a complete meal.
Notes
- For a spicier kick, increase the amount of red chili flakes according to taste.
- Using vegan cream keeps this dish dairy-free and suitable for vegans.
- Sun-dried tomatoes packed in oil will add extra richness; if using dry-packed, consider adding a little more olive oil.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Serve with crusty bread to soak up the creamy sauce or over cooked grains for a more filling meal.
