Rich, creamy, and bursting with the deep tang of sun-dried tomatoes, this Vegan Sun-Dried Tomato Chickpeas Recipe is one of those comforting dishes that feels fancy but comes together in a flash. It’s perfect for busy weeknights or lazy weekends when you want something warm, nourishing, and totally satisfying.
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Why You'll Love This Recipe
I can’t tell you how many times this Vegan Sun-Dried Tomato Chickpeas Recipe has saved me during those “what’s-for-dinner?” moments. It’s quick, needs just one pan, and feels decadent without any meat or dairy. Honestly, it’s a total crowd-pleaser whether you’re vegan or not.
- Super Quick: Ready in just 15 minutes, making it a perfect weeknight go-to.
- One-Pan Wonder: Cleanup is a breeze when everything cooks in a single sauté pan.
- Comforting and Flavor-Packed: The creamy texture blended with sun-dried tomatoes and spices delivers layers of warmth and tang.
- Flexible Serving Options: Great over rice, pasta, or with crusty bread for dipping — your call.
Ingredients & Why They Work
The magic of this dish lies in how these simple ingredients come together — creamy, tangy, mildly spicy, and herbal all at once. Each brings something important, so here's why I pick them and what to look for when shopping.
- Olive oil: A good quality olive oil adds richness and helps meld those flavors.
- Garlic: Minced fresh garlic brings that fragrant base that wakes up the whole dish.
- Sun-dried tomatoes: Chopped finely, they offer an irresistibly concentrated, slightly sweet tang.
- Oregano & red chili flakes: A perfect herbal and spicy punch that cuts through the creaminess.
- Salt & black pepper: The essentials for seasoning that make every ingredient pop.
- Chickpeas: The protein-rich star, hearty and creamy, soaking up all the flavors.
- Vegetable broth: Adds savory depth without overpowering the tomato notes.
- Tomato paste: Boosts that rich tomato flavor and thickens the sauce beautifully.
- Vegan cream: The key to luscious indulgence — I love the ones made from cashews or coconut for smoothness.
- Baby spinach: A fresh, slightly earthy green that wilts into the sauce for added nutrients.
- Fresh basil: Stirred in last for that bright aromatic hit.
- Vegan parmesan (optional): I like Violife for a slightly salty, nutty finish – but it’s totally optional!
Make It Your Way
I love tweaking this recipe depending on what I have in the fridge or craving that day. It’s super adaptable, so feel free to experiment and find your perfect version—trust me, it’s forgiving in the best way.
- Variation: Sometimes I swap baby spinach for kale or arugula, which adds a little peppery kick and texture. It’s just as tasty!
- Mild or Spicy: You can dial up the red chili flakes if you want more heat, or leave them out for a gentler flavor.
- Make It Nut-Free: Try a coconut-based vegan cream instead of cashew for those with nut allergies.
- Extra Veggies: I occasionally toss in chopped mushrooms or bell peppers—just sauté them with the garlic early on.
Step-by-Step: How I Make Vegan Sun-Dried Tomato Chickpeas Recipe
Step 1: Sauté the Garlic and Sun-Dried Tomatoes
Heat the olive oil over low to medium heat in a large sauté pan. Add the minced garlic and cook gently for about 1-2 minutes, stirring frequently, until you can really smell that garlicky goodness—don't let it brown or burn. Then stir in the chopped sun-dried tomatoes, oregano, red chili flakes, salt, and black pepper. Let this mixture cook together for another minute to allow the flavors to blend beautifully.
Step 2: Combine Chickpeas, Broth, Tomato Paste & Cream
Now add the chickpeas along with the vegetable broth, tomato paste, and vegan cream. Give everything a good stir so the tomato paste dissolves into the liquid and the cream starts to turn the sauce silky. Bring the mixture to a gentle simmer over medium heat.
Step 3: Wilt Spinach & Finish with Fresh Basil
Once simmering, toss in the sliced baby spinach and stir occasionally as it wilts down—this takes about 5 minutes. Give the sauce a taste and adjust salt, pepper, or chili flakes as needed. Off the heat, fold in the chopped fresh basil and, if you’re using vegan parmesan, sprinkle it on now for that delightful finishing touch.
Top Tip
Over the years, I’ve learned that small tweaks make a big difference when you want this dish to really shine and feel special. These pointers helped me perfect this recipe—and they'll help you too!
- Slow and Low Garlic: Don’t rush the garlic step; cooking it gently extracts the best flavor without bitterness.
- Chop Sun-Dried Tomatoes Fine: Finely chopped sun-dried tomatoes spread flavor more evenly, so every bite is balanced.
- Simmer, Don’t Boil: Keep the sauce at a gentle simmer to avoid curdling or breaking the vegan cream.
- Fresh Basil Last: Add basil at the very end—cooking it too long dulls its bright flavor.
How to Serve Vegan Sun-Dried Tomato Chickpeas Recipe
Garnishes
I always garnish with extra fresh basil leaves because it adds a pop of color and freshness. When I'm feeling fancy, a little drizzle of good olive oil and a sprinkle of vegan parmesan on top really elevate the plate.
Side Dishes
I often serve this over fluffy couscous or creamy polenta to soak up that luscious sauce. Crusty sourdough bread is another classic companion—not only great for dipping but also makes it a heartier meal.
Creative Ways to Present
For casual dinner parties, I like to spoon this savory chickpea mixture into hollowed-out baked sweet potatoes—it feels festive and gives lovely texture contrasts. Another hit is serving it as a topping for creamy mashed potatoes or nestled inside warm pita pockets with fresh greens.
Make Ahead and Storage
Storing Leftovers
I let leftovers cool completely, then pour everything into an airtight container. Stored in the fridge, it keeps wonderfully for 3-4 days — perfect for quick lunches or reheated dinners without losing much texture or flavor.
Freezing
This recipe freezes beautifully. I portion it into freezer-safe containers and thaw overnight in the fridge before reheating. Just give it a good stir as it heats to keep the cream from separating, and it tastes almost as fresh as day one.
Reheating
Reheat gently on the stovetop over low heat, stirring often. If it thickens too much, splash in a little plant-based milk or broth to loosen it up. Microwave works in a pinch, but I prefer stovetop for the best texture.
Frequently Asked Questions:
Absolutely! If you use dried chickpeas, be sure to soak them overnight and cook until tender before adding them to the recipe, as canned chickpeas are pre-cooked and softer, which helps keep the cooking time short.
There are lots of great vegan creams on the market made from cashews, coconut, or oats. If you want a DIY option, soaked cashews blended with a bit of water or plant milk work beautifully to give that creamy texture without dairy.
Yes! All ingredients in this Vegan Sun-Dried Tomato Chickpeas Recipe are naturally gluten-free, but always double-check labels on things like broth or tomato paste to be sure they haven’t added any gluten-containing ingredients.
Definitely! Adjust the amount of red chili flakes to your preferred heat level, or add a dash of cayenne pepper. If you want a smoky flavor, smoked paprika is a great addition too.
Final Thoughts
This Vegan Sun-Dried Tomato Chickpeas Recipe holds a special spot in my kitchen rotation. It’s that rare recipe that feels indulgent and comforting while still being simple and quick enough for everyday. Once you try it, I bet it’ll become a favorite of yours too—just like it did for me, especially on those days when you want a hug in a bowl that's entirely plant-powered.
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Vegan Sun-Dried Tomato Chickpeas Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
This Marry Me Chickpeas recipe is a vegan twist on the popular Marry Me Chicken, offering a rich, creamy, and flavorful chickpea dish that comes together in just 15 minutes. Perfect as a comforting main course served with bread, rice, pasta, or a baked sweet potato.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 5 cloves garlic (minced)
- ½ cup sun dried tomatoes (chopped)
- ½ teaspoon oregano
- ½ teaspoon red chili flakes
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 2 (15-ounce) cans chickpeas (drained and rinsed)
- 1 cup vegetable broth
- 1 tablespoon tomato paste
- 1 cup vegan cream
- 2 cups baby spinach (sliced)
- 4-5 fresh basil leaves (chopped)
- optional: ½ cup grated vegan parmesan cheese (such as Violife)
Instructions
- Heat Olive Oil and Garlic: In a large sauté pan over low-medium heat, warm the olive oil. Add the minced garlic and cook for 1-2 minutes, stirring frequently until fragrant.
- Add Seasonings and Tomatoes: Stir in the chopped sun dried tomatoes, oregano, red chili flakes, salt, and ground black pepper. Cook for 1 minute to combine flavors.
- Combine Chickpeas and Cream: Add the drained chickpeas, vegetable broth, tomato paste, vegan cream, and sliced baby spinach to the pan. Stir well to mix all ingredients.
- Simmer the Mixture: Bring to a gentle simmer over medium heat and cook for about 5 minutes, until the dish is heated through and the spinach is wilted. Adjust seasoning with additional salt, pepper, or chili flakes as desired.
- Finish and Serve: Remove from heat and stir in the chopped fresh basil and grated vegan parmesan if using. Serve immediately with crusty bread, cooked rice, pasta, or a baked sweet potato.
Notes
- This dish puts a vegan spin on the viral Marry Me Chicken, perfect for a quick indulgent meal.
- Use any store-bought vegan cream such as coconut cream or cashew cream for richness.
- Adjust red chili flakes to your preferred heat level or omit if you prefer less spice.
- Serving suggestions include crusty bread for dipping, rice, pasta, or baked sweet potatoes for a complete meal.
- For added protein, consider serving with a side of sautéed tofu or tempeh.
Nutrition
- Serving Size: 1 serving
- Calories: 294 kcal
- Sugar: 8 g
- Sodium: 690 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 8 g
- Protein: 10 g
- Cholesterol: 0 mg
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