Creamy Sun-Dried Tomato Chickpeas Recipe
This Creamy Sun-Dried Tomato Chickpeas Recipe is pure magic in a bowl: rich, satisfying, and brimming with the bold, sunny flavors of the Mediterranean. With velvety coconut milk (or cream), hearty chickpeas, and bright sun-dried tomatoes, this one-pan dish comes together in under half an hour but tastes like it simmered all day. Whether you’re hoping for a comforting vegan weeknight dinner or an impressive meal for guests, you’ll fall in love with every silky, savory spoonful of Creamy Sun-Dried Tomato Chickpeas Recipe.
Ingredients You’ll Need
You’ll be amazed how simple and essential these ingredients are—each one brings something distinctive to the table, from deep flavor to luscious creaminess or that irresistible pop of color. Every item has a starring role in the flavor story of this Creamy Sun-Dried Tomato Chickpeas Recipe.
- Olive oil: Adds rich body and depth, perfect for sautéing the aromatics and building flavor from the very start.
- Garlic cloves: Bring essential aromatic warmth and a beautiful, savory backbone to every bite.
- Small onion: Softens the overall flavor and lends natural sweetness as it cooks down.
- Sun-dried tomatoes in oil: Add chewy bites bursting with tangy, concentrated tomato flavor.
- Canned chickpeas: The hearty and protein-packed base of the dish; they soak up all those creamy, tangy notes.
- Vegetable broth: Helps to create a savory, balanced sauce that simmers the flavors together.
- Full-fat coconut milk or heavy cream: The key to that decadent, creamy consistency that makes this dish so comforting.
- Tomato paste: Intensifies the tomato richness and adds beautiful color to the sauce.
- Dried oregano: Offers classic Mediterranean flavor and a hint of earthiness.
- Smoked paprika: A touch of smokiness that elevates everything, making the flavors more complex.
- Salt and black pepper: Simple seasonings that bring all the elements into harmony.
- Fresh spinach or kale (optional): Adds bursts of green, extra nutrition, and a wonderful textural contrast.
- Fresh basil or parsley for garnish (optional): Brings a garden-fresh finish that makes each plate look (and taste) even more inviting.
How to Make Creamy Sun-Dried Tomato Chickpeas Recipe
Step 1: Sauté the Aromatics
Start by heating olive oil in a large skillet over medium heat. Add the minced garlic and finely chopped onion, stirring regularly as the kitchen fills with incredible, inviting aromas. Take your time here—once the onions are soft and translucent, after about three to four minutes, you’re ready for the next pop of flavor.
Step 2: Add the Sun-Dried Tomatoes
Toss in those golden, oil-packed sun-dried tomatoes and cook them with the garlic and onions for about a minute. They’ll infuse the oil and aromatics with their deep, tangy sweetness, setting the tone for the Creamy Sun-Dried Tomato Chickpeas Recipe.
Step 3: Chickpea Magic
Dump in the drained chickpeas, then stir through the tomato paste, oregano, and smoked paprika. Coat the chickpeas well, letting them soak up all the fragrant goodness. This is where the chickpeas start to pick up layers of tomato-rich, herby flavor.
Step 4: Simmer with Sauce
Pour in the vegetable broth and lush coconut milk (or cream), stirring gently to combine. Bring everything to a gentle simmer, letting the sauce thicken and the chickpeas plump up for about 8–10 minutes. If you love greens, now’s the time to toss in a handful of spinach or kale, letting it wilt beautifully into the mix.
Step 5: Season and Finish
Taste and season with salt and black pepper to perfection. Once the Creamy Sun-Dried Tomato Chickpeas Recipe is silky, thickened, and irresistibly fragrant, turn off the heat. Top with a sprinkle of fresh basil or parsley for a burst of color and brightness right before serving.
How to Serve Creamy Sun-Dried Tomato Chickpeas Recipe
Garnishes
Nothing beats a flourish of fresh herbs on this dish—a generous handful of chopped basil or parsley will make the colors pop and add garden-fresh aroma to every mouthful. You can even drizzle a touch of extra virgin olive oil or toss on a few toasted pine nuts for some crunch and an extra layer of decadence.
Side Dishes
Creamy Sun-Dried Tomato Chickpeas Recipe is deliciously versatile! Serve it over fluffy rice, nutty quinoa, light-as-air couscous, or with a wedge of warm, crusty bread to mop up the luscious sauce. For an extra-filling meal, add a crisp side salad with lemony vinaigrette for contrast.
Creative Ways to Present
Try spooning this creamy chickpea goodness onto toasted sourdough for open-faced sandwiches, or pile it into shallow bowls with grilled veggies on the side. For parties, serve it as a dip with pita chips or tucked into lettuce cups as a Mediterranean-style appetizer—there’s no wrong way to enjoy these flavors!
Make Ahead and Storage
Storing Leftovers
Transfer any leftover Creamy Sun-Dried Tomato Chickpeas Recipe into an airtight container and refrigerate promptly. The flavors actually deepen overnight, making tomorrow’s lunch an absolute treat. It will stay fresh for up to three days.
Freezing
This dish freezes beautifully—just let it cool completely before portioning it into freezer-safe containers. Store for up to two months. Thaw in the refrigerator overnight before reheating for best texture and flavor.
Reheating
To reheat Creamy Sun-Dried Tomato Chickpeas Recipe, gently warm it over low heat in a saucepan, adding a splash of broth or water if the sauce thickened too much in the fridge. In a hurry? The microwave works too (just cover to prevent splatters), stirring halfway through.
FAQs
Can I use dried chickpeas instead of canned?
Absolutely! Just cook your dried chickpeas ahead of time until tender, and swap them seamlessly into the Creamy Sun-Dried Tomato Chickpeas Recipe. You’ll need about 1.5 cups of cooked chickpeas to match one can.
Is there a good substitute for coconut milk?
If coconut milk isn’t your thing, try heavy cream for an ultra-rich twist, or use any plain, unsweetened plant-based cream for a vegan option. Oat or cashew cream both work well for a neutral base.
Can I add other veggies?
Go for it! This recipe is super flexible—zucchini, bell peppers, or mushrooms all play beautifully with the Mediterranean flavors. Just add them along with the onions so they have time to soften.
Is this Creamy Sun-Dried Tomato Chickpeas Recipe gluten-free?
Yes! All the core ingredients in the Creamy Sun-Dried Tomato Chickpeas Recipe are naturally gluten-free. Just double-check packaged sides like bread or couscous if serving with those.
How can I make the sauce even creamier?
For extra creaminess, blend a cup or so of the finished chickpeas and sauce, then stir it back into the pan. This gives you a velvety, almost soup-like base with intact chickpeas throughout—so satisfying!
Final Thoughts
Once you’ve experienced the irresistible flavors and dreamy texture of this Creamy Sun-Dried Tomato Chickpeas Recipe, it’s sure to become a go-to dinner favorite. I can’t wait for you to dig in—don’t forget to share your own delicious twists and enjoy every comforting bite!
Print
Creamy Sun-Dried Tomato Chickpeas Recipe
- Total Time: 25 minutes
- Yield: 2–3 servings 1x
- Diet: Vegan, Gluten-Free
Description
Indulge in the rich flavors of this Creamy Sun-Dried Tomato Chickpeas recipe. A Mediterranean-inspired dish, combining the earthiness of chickpeas with the sweetness of sun-dried tomatoes in a luscious, creamy sauce.
Ingredients
For the Creamy Sun-Dried Tomato Chickpeas:
- 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
- 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
- Fresh spinach or kale (optional)
- Fresh basil or parsley for garnish (optional)
Instructions
- Heat olive oil: In a skillet over medium heat, sauté garlic and onion until softened, about 3–4 minutes.
- Add sun-dried tomatoes: Cook for an additional minute.
- Combine ingredients: Add chickpeas, tomato paste, oregano, and paprika; stir well to coat chickpeas.
- Simmer: Pour in broth and coconut milk, simmer gently for 8–10 minutes until thickened.
- Optional: Stir in spinach or kale until wilted.
- Season and serve: Season with salt and pepper, garnish with herbs before serving.
Notes
- Serve with rice, quinoa, couscous, or bread.
- For a creamier texture, blend a portion of the mixture.
- Swap coconut milk for heavy cream or plant-based alternative.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 6g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 11g
- Cholesterol: 0mg
