
Looking for a quick and hearty dish that’s packed with flavor and ready in less than 30 minutes? Let me introduce you to Creamy Sun-Dried Tomato Chickpeas! This simple yet delicious meal brings together tender chickpeas in a creamy, tangy sauce made with sun-dried tomatoes, garlic, and herbs. Whether you’re serving it over rice, with crusty bread, or on its own, it’s a satisfying, plant-based dish that will quickly become a weeknight favorite.

Creamy Sun-Dried Tomato Chickpeas
A quick and hearty dish featuring tender chickpeas in a creamy, tangy sun-dried tomato sauce, perfect for weeknight meals.
Ingredients
Method
Preparation
- 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.
Cooking
- Stir in the chopped sun-dried tomatoes and cook for another 2 minutes.
- Add the chickpeas, tomato paste, oregano, smoked paprika, and red pepper flakes (if using). Cook for 2-3 minutes.
- Slowly pour in the coconut milk, stirring well to combine, and bring to a gentle simmer.
- Reduce the heat to low and let it simmer for 10-15 minutes, stirring occasionally.
Serving
- Taste the sauce and season with salt and pepper as needed.
- If adding spinach or kale, stir it in during the last 2-3 minutes of cooking.
- Remove from heat and garnish with fresh parsley or basil before serving.
Nutrition
Notes
This dish stores well and can be reheated easily. For best results, use full-fat coconut milk for a richer sauce.