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
Scale
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
