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
Scale
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
