Description
Creamy chickpeas simmered with garlic, sun-dried tomatoes, spinach, and plant-based cream for a rich, satisfying vegan dinner in under 30 minutes.
Ingredients
→ Main Ingredients:
1 tablespoon olive oil
5 garlic cloves, minced
½ cup sun-dried tomatoes, chopped
½ teaspoon dried oregano
½ teaspoon crushed red pepper flakes
1 teaspoon salt
¼ teaspoon ground black pepper
2 cans chickpeas (15 ounces each), rinsed and drained
1 cup vegetable broth
1 tablespoon tomato paste
1 cup plant-based cream (cashew, oat, soy, or coconut milk)
2 cups baby spinach, sliced
4 fresh basil leaves, chopped
→ Optional Topping:
½ cup vegan parmesan cheese, shredded
Instructions
Warm olive oil in a large sauté pan over medium-low heat. Add minced garlic and cook for 1–2 minutes until fragrant.
Add sun-dried tomatoes, oregano, crushed red pepper flakes, salt, and black pepper. Sauté for 1 minute.
Stir in chickpeas, vegetable broth, tomato paste, plant-based cream, and spinach. Simmer over medium heat for 5 minutes until spinach wilts and chickpeas are heated.
Taste and adjust seasoning as needed. Simmer longer if sun-dried tomatoes need softening.
Remove from heat and stir in chopped basil. Add vegan parmesan if using, and mix until combined.
Serve warm with crusty bread, rice, pasta, or a baked sweet potato.
Notes
Swap plant-based cream with full-fat coconut milk for extra richness.
Adjust red pepper flakes to control spice level.
For gluten-free serving, pair with GF pasta or rice.
Add mushrooms, bell peppers, or other vegetables for variety.
Leftovers can be stored in the fridge for up to 3 days in an airtight container.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Vegetarian & Vegan
- Method: Sautéing
- Cuisine: Contemporary American
