Creamy Sun Dried Tomato Chickpeas
This creamy sun dried tomato chickpea recipe is your answer to busy weeknights when you need something quick, nourishing, and bursting with flavor. Ready in just 25 minutes, it’s a plant-based dinner that doesn’t compromise on comfort or taste.
The combination of tender chickpeas, tangy sun dried tomatoes, and a luscious coconut cream sauce creates a restaurant-quality meal right in your own kitchen. Serve it over rice, pasta, or with crusty bread for the ultimate cozy dinner.
Why You’ll Love This Recipe
This dish proves that healthy eating doesn’t have to be complicated or time-consuming. With mostly pantry staples and minimal prep work, you’ll have a satisfying meal on the table before takeout would even arrive.
The rich, creamy sauce gets its depth from sun dried tomatoes and aromatic garlic, while coconut milk adds incredible texture without any dairy. It’s naturally vegan, gluten-free, and packed with plant-based protein to keep you full and energized.
Plus, it’s a one-pan wonder that makes cleanup a breeze—perfect for those nights when you want maximum flavor with minimum effort.
Read More: Creamy Mushroom Chicken
Ingredients You’ll Need
Pantry Staples:
Aromatics & Seasonings:
Fresh Touches:
How to Make Creamy Sun Dried Tomato Chickpeas
Start by sautéing your aromatics in a large skillet with a bit of oil from the sun dried tomato jar. This infused oil adds incredible flavor from the start.
Add the chopped sun dried tomatoes, garlic, and seasonings, cooking until fragrant. Then pour in the coconut milk and broth, stirring to create a smooth, velvety sauce.
Fold in the drained chickpeas and let everything simmer for 10 minutes so the flavors meld beautifully. Finish with fresh spinach and a squeeze of lemon juice for brightness.
Creamy Sun Dried Tomato Chickpeas – Easy Weeknight Meal
Course: DinnerCuisine: Mediterranean-inspiredDifficulty: Easy4
10
minutes15
25
minutesQuick and creamy chickpeas in a rich sun dried tomato coconut sauce. This easy vegan dinner is ready in 25 minutes and packed with bold Mediterranean flavors.
Ingredients
2 cans (15 oz each) chickpeas, drained and rinsed
1 cup sun dried tomatoes in oil, chopped (reserve 2 tbsp oil)
1 can (13.5 oz) full-fat coconut milk
½ cup vegetable broth
1 medium onion, diced
4 cloves garlic, minced
2 cups baby spinach
2 tsp Italian seasoning
½ tsp red pepper flakes (optional)
2 tbsp lemon juice
Salt and black pepper to taste
Fresh basil for garnish
Directions
- Heat 2 tablespoons of reserved sun dried tomato oil in a large skillet over medium heat. Add diced onion and sauté for 4-5 minutes until softened.
- Add minced garlic, chopped sun dried tomatoes, Italian seasoning, and red pepper flakes. Cook for 1-2 minutes until fragrant.
- Pour in coconut milk and vegetable broth, stirring to combine. Bring to a gentle simmer.
- Add drained chickpeas to the skillet and stir well. Simmer for 10 minutes, stirring occasionally, until sauce thickens slightly.
- Fold in baby spinach and cook until just wilted, about 1-2 minutes. Remove from heat and stir in lemon juice.
- Season with salt and black pepper to taste. Garnish with fresh basil and serve over rice, pasta, or with crusty bread.
Notes
- Substitutions:
Use cashew cream or oat cream instead of coconut milk for different flavor
Swap chickpeas for white beans or lentils
Replace spinach with kale or Swiss chard - Tips:
Don’t skip the sun dried tomato oil—it’s flavor gold
For thicker sauce, simmer longer; for thinner, add more broth
Toast chickpeas first in the skillet for extra texture
Nutrition (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 385 |
| Total Fat | 22g |
| Sugars | 8g |
| Protein | 12g |
Serving Suggestions
This versatile dish works beautifully over fluffy basmati rice or creamy mashed potatoes for a comforting bowl. The sauce is so good you’ll want plenty of carbs to soak it all up.
For a lighter option, serve it over cauliflower rice, zucchini noodles, or alongside a simple green salad. It’s also fantastic stuffed into pita pockets or spooned over toasted sourdough.
Don’t forget the toppings—fresh basil, a drizzle of good olive oil, and toasted pine nuts take it to the next level.
Storage & Meal Prep Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, making this an excellent meal prep option.
Reheat gently on the stovetop with a splash of broth or water to loosen the sauce. You can also microwave individual portions, stirring halfway through.
This recipe freezes well for up to 3 months—just thaw overnight in the fridge before reheating. The texture stays beautifully creamy.
Frequently Asked Questions
Can I make this recipe oil-free?
Yes! Sauté the onions in a few tablespoons of vegetable broth instead of oil. You’ll still get great flavor from the sun dried tomatoes and coconut milk, though you may want to add an extra tablespoon of tomato paste for depth.
What can I use instead of coconut milk?
Cashew cream works beautifully for a neutral flavor, or use oat cream for a lighter option. For a nut-free alternative, try blended silken tofu thinned with vegetable broth until you reach a creamy consistency.
How do I prevent the coconut milk from separating?
Shake the can well before opening and stir frequently while simmering. Use full-fat coconut milk rather than light, and avoid boiling—keep it at a gentle simmer to maintain the smooth, creamy texture throughout cooking.
