Description
This Creamy Sun-Dried Tomato Chickpeas recipe is a flavorful, vegan Mediterranean-inspired main course featuring tender chickpeas simmered in a rich, creamy sauce made from coconut milk and sun-dried tomatoes. Enhanced with garlic, onion, smoky paprika, and fresh herbs, it’s a hearty, nutritious dish perfect for pairing with rice, quinoa, or crusty bread.
Ingredients
Scale
Base Ingredients
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 small onion, finely chopped
- 1/4 cup sun-dried tomatoes in oil, drained and chopped
- 1 can (15 oz) chickpeas, drained and rinsed
Liquids & Seasonings
- 1/2 cup vegetable broth
- 1/2 cup full-fat coconut milk or heavy cream
- 1 tbsp tomato paste
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- Salt and black pepper to taste
Optional Additions
- Fresh spinach or kale (optional)
- Fresh basil or parsley for garnish (optional)
Instructions
- Heat the Aromatics: Heat olive oil in a skillet over medium heat. Add the minced garlic and finely chopped onion; sauté until softened and fragrant, about 3–4 minutes.
- Cook Sun-Dried Tomatoes: Stir in the chopped sun-dried tomatoes and cook for an additional 1 minute to release their flavors.
- Add Chickpeas and Spices: Add the drained chickpeas, tomato paste, dried oregano, and smoked paprika. Stir well to ensure the chickpeas are evenly coated with the seasonings.
- Simmer with Liquids: Pour in the vegetable broth and coconut milk (or heavy cream). Bring the mixture to a gentle simmer and cook for 8–10 minutes, allowing the sauce to thicken and the chickpeas to become tender.
- Incorporate Greens (Optional): If using, add a handful of fresh spinach or kale and stir until the greens are wilted and incorporated into the dish.
- Season and Garnish: Season the dish with salt and black pepper to taste. Garnish with fresh basil or parsley before serving for an added burst of freshness and color.
Notes
- Serve with rice, quinoa, couscous, or crusty bread for a hearty and satisfying meal.
- For a creamier texture, blend a portion of the chickpea mixture before serving.
- You can swap coconut milk for heavy cream or a plant-based alternative depending on dietary preference.
