If you’re on the lookout for a dish that’s bursting with flavor yet comfortingly creamy, this Creamy Sun-Dried Tomato Chickpeas Recipe is going to be your new favorite. It combines tender chickpeas with the vibrant, tangy punch of sun-dried tomatoes and a luscious vegan cream base, all finished with fresh herbs for that perfect, savory bite. Whether you’re craving a quick weeknight dinner or sharing something special with friends, this dish brings a brilliant balance of texture and taste that feels both nourishing and indulgent.
Ingredients You’ll Need
Gathering these simple ingredients is the first step toward making a meal that’s as colorful as it is delicious. Each one is chosen to build layers of flavor and create that creamy texture that makes this recipe so satisfying.
- Olive oil: This is your flavor foundation and helps soften the garlic for a fragrant start.
- Garlic: Minced finely, it adds a punchy aroma and depth without overwhelming the dish.
- Sun-dried tomatoes: Chopped to release their intense, sweet-tart flavor that enriches the sauce.
- Oregano: Just a pinch for a subtle earthy note tying the ingredients together.
- Red chili flakes: They add a gentle heat that wakes up the palate in the best way.
- Salt: Essential for balancing all the flavors and enhancing overall taste.
- Ground black pepper: A little bit of sharpness to complement the creamy base.
- Chickpeas: The star protein in this dish, tender and perfectly holding up to the sauce.
- Vegetable broth: Adds moisture and subtle savory qualities without heaviness.
- Tomato paste: Concentrates the tomato flavor and deepens the sauce color.
- Vegan cream: Brings that signature creaminess and makes the dish comfort-food worthy.
- Baby spinach: Adds freshness and a pop of green, balancing richness with a touch of earthiness.
- Fresh basil: Chopped at the end for an irresistible burst of fragrant brightness.
- Optional vegan parmesan cheese: For a cheesy, nutty finish that’s just perfect if you want that extra 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-medium heat. Once shimmering, add your minced garlic and let it cook gently for 1 to 2 minutes. The goal here is to coax out that wonderful fragrance without letting it burn. This step lays the aromatic foundation for the whole dish, so take your time and breathe it in!
Step 2: Cook Chickpea Mixture
Now, stir in the chopped sun-dried tomatoes, oregano, red chili flakes, salt, and pepper. This is where the flavor really starts to build—those sun-dried tomatoes release their luscious, concentrated sweetness while the chili flakes add just a whisper of heat. Add the chickpeas, then pour in the vegetable broth and stir in the tomato paste. Watch as everything simmers together, the sauce thickening and the chickpeas soaking up all those delicious aromas. Finish by folding in the vegan cream and baby spinach, allowing the spinach to wilt softly in the warm mixture.
Step 3: Finish and Serve
Remove the pan from heat and gently stir in the fresh basil and, if you’re using it, grated vegan parmesan cheese. These final touches elevate the dish with fresh herbal notes and a slight cheesy richness. Now, your creamy sun-dried tomato chickpeas are ready to be plated—dive in with crusty bread, fluffy rice, or your favorite pasta for an unforgettable meal.
How to Serve Creamy Sun-Dried Tomato Chickpeas Recipe
Garnishes
A sprinkle of fresh basil leaves or a little extra vegan parmesan cheese on top makes all the difference. It adds a pop of color and an extra layer of flavor that makes every bite feel special. For a bit of texture, toasted pine nuts or crushed red pepper flakes can also be delightful.
Side Dishes
This dish pairs beautifully with a variety of sides. Consider serving it alongside a crisp green salad for a fresh counterpoint or some roasted sweet potatoes that bring a hint of natural sweetness. A hearty grain like quinoa or couscous also works wonderfully to soak up every bit of that creamy sauce.
Creative Ways to Present
For a casual dinner, serve your creamy sun-dried tomato chickpeas in a large shallow bowl with a drizzle of olive oil on top. If you’re hosting, try scooping it into small ramekins as a hearty appetizer or spread it over toasted baguette slices for a unique twist on crostini. Either way, the vibrant colors and inviting creaminess make it a crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, simply transfer them to an airtight container and refrigerate. The flavors will even deepen overnight, making it a fantastic next-day meal. It should stay fresh for up to 3 days, giving you plenty of opportunities to enjoy it again.
Freezing
This recipe also freezes well! Just make sure it’s completely cooled before placing it in a freezer-safe container or bag. It will keep nicely for up to 2 months. When you’re ready to enjoy, thaw it overnight in the fridge to keep that creamy texture intact.
Reheating
To reheat, gently warm the chickpeas in a saucepan over low heat, stirring occasionally to prevent sticking. If it feels too thick, add a splash of vegetable broth or water to loosen the sauce. Avoid microwaving for long periods to preserve the creaminess and fresh flavors.
FAQs
Can I use dried chickpeas instead of canned?
Absolutely! Just remember to soak them overnight and cook them until tender before using. It will take a bit longer, but the flavor and texture will be just as good, if not better.
Is this Creamy Sun-Dried Tomato Chickpeas Recipe vegan?
Yes, it is naturally vegan when using vegan cream and vegan parmesan. It’s a fantastic plant-based recipe that delivers richness and comfort without any dairy.
Can I substitute the vegan cream for another ingredient?
Definitely! Coconut cream or cashew cream makes excellent alternatives that keep the dish creamy and lush. Just pick whichever suits your taste or dietary needs.
How spicy is this dish?
The red chili flakes provide a mild warmth that enhances the flavor without overwhelming it. You can always adjust the amount based on how much heat you prefer.
What can I serve with this recipe to make it a full meal?
Pair it with grains like rice or quinoa, some roasted vegetables, or a fresh salad. Bread for dipping is also a wonderful option—especially crusty or garlic bread for a real treat.
Final Thoughts
This Creamy Sun-Dried Tomato Chickpeas Recipe is one of those dishes you’ll want to keep in your regular rotation. It’s simple to make, packed with vibrant flavors, and perfectly creamy without any heavy ingredients. Whether you’re feeding a crowd or enjoying a quiet night in, this recipe promises comfort, nourishment, and satisfaction in every spoonful. Give it a try and watch it quickly become a beloved favorite in your kitchen.
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Creamy Sun-Dried Tomato Chickpeas Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan
Description
This creamy sun-dried tomato chickpeas recipe is a flavorful and hearty vegan dish perfect for a nutritious meal. Combining tender chickpeas with sun-dried tomatoes, aromatic garlic, and a luscious vegan cream sauce, this recipe simmers everything together with spinach and fresh basil for a vibrant, satisfying entrée.
Ingredients
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
- (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 well to combine all the seasonings evenly. Then add the drained and rinsed chickpeas, vegetable broth, tomato paste, vegan cream, and sliced baby spinach. Stir the mixture gently and let it simmer for about 5 minutes until the chickpeas are heated through and the spinach has wilted.
- Finish and Serve: Remove the pan from heat and stir in the chopped fresh basil leaves and grated vegan parmesan cheese if using. Serve the creamy sun-dried tomato chickpeas hot alongside your choice of bread, rice, pasta, or sweet potato for a comforting and wholesome meal.
Notes
- You can substitute vegan cream with coconut cream or cashew cream for a different flavor and texture.
- If you prefer a spicier dish, increase the red chili flakes according to your taste.
- Serve with crusty bread or cooked grains like quinoa or couscous for a complete meal.
- Leftovers keep well refrigerated for up to 3 days and can be reheated on the stovetop or microwave.
