The Creamy Sun-Dried Tomato Chickpeas Recipe is pure comfort on a plate. Imagine tender chickpeas simmered in a luscious, savory sauce bursting with the tangy sweetness of sun-dried tomatoes and infused with aromatic spices and fresh herbs. Each bite delivers a harmonious blend of Mediterranean-inspired flavors and a creamy texture that feels both indulgent and nourishing. Whether you serve it as a hearty main over fluffy rice or spoon it generously as a vibrant side, this dish is a weeknight hero that’s bound to become a regular in your kitchen rotation.
Ingredients You’ll Need
One of the best things about this Creamy Sun-Dried Tomato Chickpeas Recipe is how streamlined the ingredient list is; no single element is wasted, and each one plays a starring role. From pantry staples to fresh herbs, every ingredient adds a layer of flavor, color, or creaminess that transforms humble chickpeas into something extraordinary.
- Olive oil: Adds necessary richness and helps soften the onion while lending a Mediterranean flair.
- Onion (finely chopped): Forms the aromatic foundation, infusing the sauce with subtle sweetness.
- Garlic (minced): Intensifies the flavor with a punch of savory warmth—don’t skimp!
- Red pepper flakes (optional): Bring gentle heat and a layer of complexity; add more for a spicier kick.
- Chickpeas (canned, drained, rinsed): The hearty backbone of the dish, bringing protein and buttery texture.
- Sun-dried tomatoes in oil (chopped): Offers chewy bites of tangy-sweet richness that permeate the sauce.
- Dried oregano: Adds earthy herbal notes that echo classic Mediterranean cuisine.
- Smoked paprika: Lends warmth and depth with a whisper of smokiness—don’t skip if you love savory dishes!
- Coconut milk or heavy cream: Provides that dreamy, creamy consistency; coconut milk keeps it vegan and adds subtle sweetness.
- Tomato paste: Intensifies the tomato flavor, deepening the color and richness of the sauce.
- Salt and black pepper: Essential for seasoning to taste—adjust to your preferences.
- Fresh basil or parsley (chopped): A bright finishing touch, adding color and a burst of freshness.
How to Make Creamy Sun-Dried Tomato Chickpeas Recipe
Step 1: Sauté the Aromatics
Start by heating the olive oil in a large skillet over medium heat. Once shimmering, add the finely chopped onion and let it cook for about 4 to 5 minutes, stirring occasionally. You’re looking for the onion to turn soft and slightly translucent—this creates a mellow, sweet start to your sauce. Sautéing the onion long enough is key, as it sweetens and forms the flavor backbone for the whole dish.
Step 2: Add Garlic and Red Pepper Flakes
Next, stir in the minced garlic and (if using) the red pepper flakes. Let these sizzle for about a minute, just until the garlic is fragrant. Don’t let it burn! The garlic and pepper flakes wake up the oil and set the stage for the robust flavors to come, adding layers of aroma and a gentle heat if you choose to go spicy.
Step 3: Coat Chickpeas and Sun-Dried Tomatoes in Spice
Add the drained chickpeas, chopped sun-dried tomatoes, dried oregano, and smoked paprika straight into the pan. Give everything a good stir so the chickpeas are well-coated in those deeply flavored oils and warming spices. Let it all cook together for a couple of minutes—this is where the chickpeas soak up all that punchy flavor.
Step 4: Simmer in Creamy Tomato Sauce
Spoon in the tomato paste and pour in your choice of coconut milk or heavy cream. Stir really well to combine everything into a cohesive, creamy sauce. Let it all bubble gently for 5 to 7 minutes, giving the flavors time to meld while the sauce thickens luxuriously, wrapping every chickpea in a dreamy embrace.
Step 5: Season and Finish
Taste and adjust with salt and black pepper to your liking. Right before serving, sprinkle over the freshly chopped basil or parsley for a hit of freshness and color—it makes all the difference!
How to Serve Creamy Sun-Dried Tomato Chickpeas Recipe
Garnishes
The magic is in the finishing touches: Scatter generous amounts of freshly chopped basil or parsley over the top just before serving. If you love a burst of brightness, add a squeeze of fresh lemon or even a few ribbons of lemon zest for zing. A light drizzle of extra-virgin olive oil adds richness and creates a glossy finish that begs you to dip in with bread.
Side Dishes
This Creamy Sun-Dried Tomato Chickpeas Recipe pairs beautifully with a variety of sides! Fluffy rice, quinoa, or couscous soak up the creamy sauce perfectly, but don’t underestimate the power of a warm, crusty bread for scooping. For something lighter, pair alongside a crisp green salad tossed with lemon vinaigrette.
Creative Ways to Present
Make it brunch-worthy by spooning the chickpeas over toasted sourdough and topping with a soft-boiled egg. Or, for an elegant starter, serve them in small bowls with a sprinkle of toasted pine nuts. You can even stuff this mixture inside roasted bell peppers or serve over baked sweet potatoes for a meal-prep-friendly option!
Make Ahead and Storage
Storing Leftovers
Let any leftover Creamy Sun-Dried Tomato Chickpeas Recipe cool to room temperature before transferring to an airtight container. Stash in the fridge, where it will stay delicious and fresh for up to four days. The flavors even deepen as they rest, making leftovers especially tasty!
Freezing
This dish freezes nicely, especially if you use coconut milk. Place cooled portions in freezer-safe containers, leaving a little space at the top for expansion. Freeze for up to two months. When ready to enjoy, thaw overnight in the fridge for best results.
Reheating
To reheat, simply warm gently in a skillet over medium-low heat, adding a splash of water or coconut milk to loosen the sauce if needed. Alternatively, microwave individual servings in short bursts, stirring in between to ensure even heating. The creamy texture comes right back to life!
FAQs
Is the Creamy Sun-Dried Tomato Chickpeas Recipe vegan?
Absolutely, as long as you use coconut milk instead of heavy cream, this recipe is completely vegan and just as velvety!
What’s the best way to chop sun-dried tomatoes?
Use kitchen scissors or a sharp knife, and chop them into small, bite-sized pieces so you get that tangy flavor in every forkful.
Can I use dried chickpeas instead of canned?
You certainly can! Just be sure to soak and cook them until very tender before starting the recipe for the best creamy results.
What if I don’t have smoked paprika?
If you’re out of smoked paprika, a little regular paprika or a pinch of ground cumin makes a nice substitute, giving warmth without overwhelming the other flavors.
How spicy is this dish?
The optional red pepper flakes add a mild background heat, but you can increase or skip them entirely based on your own preference.
Final Thoughts
Don’t wait for a special occasion to try this Creamy Sun-Dried Tomato Chickpeas Recipe! It’s one of those dishes that always surprises with how easily it comes together and how incredibly satisfying it is. Whether you’re a meal prep enthusiast or cooking for friends, give this recipe a go and see just how crave-worthy chickpeas can be.
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Creamy Sun-Dried Tomato Chickpeas Recipe
- Total Time: 25 minutes
- Yield: 3–4 servings 1x
- Diet: Vegan
Description
This Creamy Sun-Dried Tomato Chickpeas recipe is a flavorful and satisfying dish that is perfect for a quick and easy meal. With the richness of coconut milk or heavy cream complementing the tangy sun-dried tomatoes, this Mediterranean-inspired dish is sure to become a favorite in your recipe rotation.
Ingredients
Main Ingredients:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1/3 cup sun-dried tomatoes in oil, chopped
- 1/2 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/2 cup full-fat coconut milk or heavy cream
- 1 tablespoon tomato paste
- Salt and black pepper to taste
- 2 tablespoons chopped fresh basil or parsley
Instructions
- Sauté Aromatics: Heat olive oil in a skillet, sauté onion until soft, add garlic and red pepper flakes.
- Cook Chickpeas: Add chickpeas, sun-dried tomatoes, oregano, and smoked paprika; cook to coat chickpeas in spices.
- Add Creamy Base: Mix in tomato paste, pour in coconut milk or heavy cream, simmer until thickened.
- Season and Serve: Season with salt and pepper, garnish with herbs, serve warm.
Notes
- To make it vegan, use coconut milk.
- For added protein, stir in spinach or serve with quinoa.
- This dish reheats well and is great for meal prep.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4g
- Sodium: 420mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
