Creamy Sun-Dried Tomato Chickpeas Recipe

If you crave a meal that’s rich, cozy, and comes together in a flash, Creamy Sun-Dried Tomato Chickpeas are your new weeknight hero. This vegan recipe is brimming with velvety plant-based cream, tangy sun-dried tomatoes, and warming spices for a dish that’s just as satisfying as it is stunning.

this Recipe

Ingredients You’ll Need

One of the best parts of this recipe is that the ingredients are straightforward but mighty! Every component has a delicious role in making Creamy Sun-Dried Tomato Chickpeas rich, colorful, and full of punchy flavor.

• Olive Oil: The foundation for flavor, it brings a fruity richness to the sautéed garlic and veggies.
• Garlic: Use fresh garlic for the best aromatic base—the more, the merrier!
• Sun-Dried Tomatoes: These give the sauce its signature tangy depth and vibrant red hue. Oil-packed varieties are especially luscious.
• Oregano & Red Chili Flakes: An everyday spice duo that adds warmth and a little kick.
• Salt & Black Pepper: Enhances all the flavors and lets the other seasonings shine.
• Chickpeas: Classic canned chickpeas make this dish ultra-speedy while providing creaminess and plant protein.
• Vegetable Broth: Adds savory background notes and keeps things saucy.
• Tomato Paste: Deepens the tomato flavor and helps thicken the sauce.
• Vegan Cream: The secret to that swoon-worthy creamy texture! Use any plant-based creamer, coconut milk, or homemade cashew cream.
• Baby Spinach: Wilts into the sauce for a pop of color and a sneaky boost of greens.
• Fresh Basil Leaves: Stirred in at the end for herby brightness—don’t skip it!
• Vegan Parmesan Cheese (optional): Brings salty “umami” vibes and an irresistible finish. Violife is a great store-bought option.

Variations

This recipe is endlessly customizable—feel free to swap, add, or adjust ingredients to suit your mood or what you have on hand. Creamy Sun-Dried Tomato Chickpeas are delicious their classic way, but even more fun when you add your personal touch!

• Leafy Green Swap: Try baby kale or chopped Swiss chard in place of spinach for a different green twist.
• Different Beans: White beans (like cannellini or butter beans) are a fantastic switch if you don’t have chickpeas.
• Non-Spicy: Simply leave out the chili flakes for a completely mild, kid-friendly version.
• Boosted Protein: Add seared cubes of vegan chicken, crispy tofu, or tempeh for even more hearty protein.
• Cheesy Upgrade: Don’t hesitate to up the vegan parmesan or try nutritional yeast for a nutty, cheesy flavor.

How to Make Creamy Sun-Dried Tomato Chickpeas

Step 1: Sauté the Aromatics

Start by warming olive oil in a large sauté pan over low-medium heat. Add the minced garlic and gently cook until it’s fragrant and just beginning to turn golden—about 1-2 minutes. Stir frequently so nothing burns—this gentle heat brings out the garlic’s best mellow, sweet notes, which is essential for building flavor in your Creamy Sun-Dried Tomato Chickpeas.

Step 2: Bloom the Spices & Tomatoes

Next, stir in the chopped sun-dried tomatoes, oregano, red chili flakes, salt, and black pepper. Let them cook together for about a minute—this quick “bloom” wakes up the spices and infuses the oil with bold, tangy, and herby aromas.

Step 3: Simmer the Chickpeas

Add the drained chickpeas, vegetable broth, tomato paste, vegan cream, and sliced baby spinach. Stir everything well, bringing it to a gentle simmer over medium heat. Cook for about 5 minutes, until the chickpeas are warmed through, and the spinach has wilted into gorgeous green ribbons. Now is the time to taste and adjust the seasoning—you might want a pinch more salt or an extra shake of chili flakes if you love heat!

Step 4: Finish and Serve

Take the pan off the heat and stir in the fresh chopped basil and vegan parmesan, if using. This final flourish adds a burst of freshness and savory “cheesiness” that takes Creamy Sun-Dried Tomato Chickpeas from simple to spectacular. Serve hot, piled high on crusty bread, creamy polenta, your favorite pasta, or a baked sweet potato—however you like!

How to Serve Creamy Sun-Dried Tomato Chickpeas

Garnishes

Take your Creamy Sun-Dried Tomato Chickpeas over the top with plenty of fresh basil, an extra sprinkle of vegan parmesan, and maybe a drizzle of olive oil. A shower of cracked black pepper or a few toasted pine nuts will also add crunch and make each bowl irresistible.

Side Dishes

Honestly, all you need is a chunk of warm crusty bread for serious dipping satisfaction, but it’s also lovely spooned over fluffy rice, savory quinoa, or your favorite pasta. You could even pair it with a simple side salad or roasted veggies for a colorful, complete dinner.

Creative Ways to Present

Serve Creamy Sun-Dried Tomato Chickpeas in shallow bowls with a vibrant swirl of sauce, a scattering of microgreens, or nestled atop baked sweet potatoes for a cozy twist. They also make a fabulous toast topper for brunch or a crowd-pleasing plant-based main at gatherings—don’t be surprised when everyone asks for the recipe!

Make Ahead and Storage

Storing Leftovers

Leftover Creamy Sun-Dried Tomato Chickpeas keep like a dream! Simply scoop them into an airtight container and refrigerate for up to four days—the flavors only get bolder and tastier as they meld overnight.

Freezing

This dish freezes beautifully, making it perfect for meal prep. Let your chickpeas cool completely, then freeze in single-serve portions for up to two months. Just note that cream-based sauces may thicken after freezing—if needed, add a splash of broth when reheating.

Reheating

To reheat, simply warm the chickpeas gently on the stovetop or in the microwave, adding a splash of plant milk or broth as needed to bring back the original creamy consistency. Stir well, taste for seasoning, and enjoy!

FAQs

Final Thoughts

If you’re searching for a heartwarming meal that checks all the boxes—simple, quick, flavor-packed, and cozy—Creamy Sun-Dried Tomato Chickpeas are calling your name. Don’t be surprised if this recipe quickly becomes a staple in your home too. Happy cooking!

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