Description
Chickpeas is a creamy, one-pot vegan dish bursting with rich Tuscan flavors. Made with chickpeas, sun-dried tomatoes, and aromatic herbs, this comforting recipe is easy to prepare and perfect for a quick weeknight meal. Enjoy it with bread, pasta, or rice for a satisfying plant-based dinner.
Ingredients
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 small onion, diced
- ½ cup sun-dried tomatoes, chopped
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 2 cups vegetable broth
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 cup coconut milk
- Salt and pepper to taste
- Fresh basil or parsley for garnish (optional)
Instructions
- Sauté Aromatics – Heat olive oil in a large pot over medium heat. Add garlic and onions, cooking until fragrant and translucent.
- Add Sun-Dried Tomatoes – Stir in the chopped sun-dried tomatoes and sauté for 2 minutes to release their flavors.
- Incorporate Chickpeas – Add the chickpeas, stirring to coat them in the aromatics.
- Simmer with Broth & Herbs – Pour in the vegetable broth, oregano, and thyme. Bring to a simmer and let cook for 10-15 minutes.
- Add Coconut Milk – Stir in the coconut milk for a creamy texture. Simmer for another 5 minutes.
- Season & Serve – Adjust salt and pepper to taste. Garnish with fresh basil or parsley if desired. Serve warm with your choice of accompaniment.
Notes
- Add red pepper flakes for a spicy kick.
- Mix in spinach or kale for extra greens.
- Swap chickpeas for white beans or lentils for variety.
- Use cashew cream instead of coconut milk for a different creamy texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
