Creamy Sun-Dried Tomato Chickpeas: A Flavorful, Easy Weeknight Meal

The beauty of this recipe is its versatility. It’s hearty enough to stand alone as a vegan main course, but it also pairs well with grilled chicken or shrimp if you’re in the mood to mix things up. And the best part? You only need one pan and a handful of ingredients to make it happen.

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Why You’ll Love This Creamy Sun-Dried Tomato Chickpeas Recipe

• Quick and Easy: Ready in just 25 minutes, this recipe is perfect for busy weeknights when you want something delicious but don’t have hours to spend in the kitchen.
• Rich and Creamy: The sun-dried tomato sauce is rich, creamy, and tangy, thanks to a perfect blend of coconut milk, garlic, and herbs.
• Plant-Based and Nutritious: Chickpeas are loaded with protein and fiber, making this a filling, plant-based meal that doesn’t compromise on flavor.
• Versatile: Serve it over rice, quinoa, or pasta, or enjoy it with some crusty bread to soak up all that creamy sauce. It’s great on its own or as a side dish.

Ingredients You’ll Need

Here’s everything you need to make this creamy, savory dish:

For the Creamy Sun-Dried Tomato Chickpeas:

• 1 tbsp olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1/2 cup sun-dried tomatoes in oil, drained and chopped
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (13.5 oz) full-fat coconut milk (or light coconut milk for a lighter version)
• 1 tbsp tomato paste
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• 1/4 tsp red pepper flakes (optional, for heat)
• Salt and pepper, to taste
• Fresh parsley or basil, chopped (for garnish)

Optional Additions:

• 1/4 cup grated Parmesan or nutritional yeast (for a cheesy twist)
• Fresh spinach or kale, stirred in during the last few minutes of cooking

Tools You’ll Need

• Large skillet or sauté pan
• Wooden spoon or spatula
• Cutting board and knife

How to Make Creamy Sun-Dried Tomato Chickpeas

Let’s walk through how to create this delicious meal in just a few easy steps:

1. Sauté the Aromatics:

Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Add the garlic and cook for another minute until fragrant, stirring constantly to avoid burning.

2. Add the Sun-Dried Tomatoes:

Stir in the chopped sun-dried tomatoes and cook for another 2 minutes, allowing them to release their flavor into the oil.

3. Add the Chickpeas and Seasonings:

Stir in the chickpeas, tomato paste, oregano, smoked paprika, and red pepper flakes (if using). Cook for 2-3 minutes, stirring occasionally to coat the chickpeas in the flavorful tomato mixture.

4. Pour in the Coconut Milk:

Slowly pour in the coconut milk, stirring well to combine. Bring the mixture to a gentle simmer, then reduce the heat to low. Let it simmer for 10-15 minutes, stirring occasionally, until the sauce has thickened slightly and the flavors have melded together.

5. Season and Serve:

Taste the sauce and season with salt and pepper as needed. If you’re adding spinach or kale, stir it in during the last 2-3 minutes of cooking until wilted. Remove from heat and garnish with fresh parsley or basil before serving.

What to Serve with Creamy Sun-Dried Tomato Chickpeas

This dish is rich and satisfying on its own, but you can elevate it even further with a few simple sides:

• Rice or Quinoa: Serve the creamy chickpeas over a bed of rice, quinoa, or couscous to soak up the flavorful sauce.
• Crusty Bread: A slice of warm, crusty bread is perfect for mopping up the sauce and adds a nice textural contrast.
• Pasta: Try serving this dish over pasta for a creamy, savory twist on a classic pasta dinner.
• Roasted Vegetables: Roasted broccoli, zucchini, or Brussels sprouts would pair well as a side.

Tips for the Best Creamy Sun-Dried Tomato Chickpeas

• Use full-fat coconut milk: For the creamiest, most luxurious sauce, opt for full-fat coconut milk. If you want a lighter version, light coconut milk works, but the sauce will be less thick and rich.
• Customize the greens: If you want to add extra veggies, stir in some spinach, kale, or even peas during the last few minutes of cooking for added texture and nutrients.
• Spice it up: For a little kick, add more red pepper flakes or even a dash of cayenne pepper. If you’re sensitive to heat, feel free to leave it out altogether.
• Cheesy goodness: If you’re not vegan, adding some grated Parmesan or nutritional yeast gives the dish a cheesy, umami flavor that complements the creamy sauce.

How to Store and Reheat Leftovers

This dish stores and reheats beautifully, making it perfect for meal prep!

• Refrigerate: Store any leftovers in an airtight container in the fridge for up to 4 days.
• Reheat: Reheat in a skillet over low heat, stirring occasionally, until warmed through. You can also reheat it in the microwave for 1-2 minutes, stirring halfway through.
• Freeze: Freeze the chickpeas in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat as instructed.

Frequently Asked Questions

Can I use another type of milk?

Yes, you can substitute the coconut milk with other non-dairy options like almond milk or cashew cream, but the sauce won’t be as thick and creamy. If you’re not vegan or dairy-free, heavy cream or half-and-half can also be used.

What kind of sun-dried tomatoes should I use?

For this recipe, I recommend using sun-dried tomatoes packed in oil because they’re more flavorful and tender. Just drain them well before chopping. If you only have dry sun-dried tomatoes, rehydrate them in hot water for 10 minutes before using.

Can I add protein?

Absolutely! If you want to add more protein to the dish, cooked chicken, shrimp, or even tofu would be great options. Stir them in toward the end of cooking to heat through.

Conclusion: A Quick and Creamy Weeknight Wonder

This Creamy Sun-Dried Tomato Chickpeas recipe is proof that a simple, plant-based meal can be full of flavor and ready in a snap. The rich, tangy sauce paired with tender chickpeas makes this dish both comforting and nourishing, perfect for busy nights when you still want something homemade and satisfying. Plus, it’s versatile enough to adapt to your personal tastes and whatever you have on hand!

Looking for more quick and easy dinner ideas? Check out these other recipes:

• Creamy Garlic Mushroom Pasta
• Lemon Chickpea and Spinach Stew
• Sweet Potato and Black Bean Tacos

Don’t forget to share your creations on Pinterest or Instagram and tag me! I’d love to see how you make this dish your own.

Nutritional Information (Per Serving)

• Calories: 350
• Fat: 20g
• Carbohydrates: 30g
• Fiber: 8g
• Sugar: 6g
• Protein: 10g

Enjoy this creamy, flavorful dish, and happy cooking! 🍅