Description
Hearty chickpeas simmered in a deeply flavorful vegan cream sauce with garlic, sun-dried tomatoes, tomato paste, oregano, chili flakes, and vegetable broth, finished with wilted baby spinach, fresh basil, and optional vegan Parmesan. A rich, satisfying, completely plant-based dinner ready in just 20 minutes.
Ingredients
- 1 tablespoon olive oil
- 5 cloves garlic, minced
- ½ cup sun-dried tomatoes, chopped
- ½ teaspoon dried oregano
- ½ teaspoon red chili flakes
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 cans (15 oz each) 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
- ½ cup vegan Parmesan, optional (such as Violife)
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for 60 seconds, stirring constantly, until fragrant and just golden.
- Add the chopped sun-dried tomatoes, dried oregano, red chili flakes, salt, and black pepper. Stir and cook for 1–2 minutes until the sun-dried tomatoes are softened and the spices are bloomed in the oil.
- Add the drained and rinsed chickpeas and stir to coat them in the tomato and garlic mixture.
- Pour in the vegetable broth and stir in the tomato paste until fully dissolved and combined. Bring to a gentle simmer and cook for 3–4 minutes.
- Pour in the vegan cream and stir everything together. Simmer for 4–5 minutes, stirring frequently, until the sauce has thickened slightly and is deeply creamy and fragrant.
- Add the sliced baby spinach and stir through the sauce until completely wilted — about 60 seconds.
- Remove from heat and stir in the fresh chopped basil. Top with vegan Parmesan if using.
- Serve immediately over pasta, rice, polenta, or with crusty bread alongside.
Notes
- Oil-packed sun-dried tomatoes are significantly more flavorful and softer than dry-packed — always use oil-packed in this recipe for the best result.
- Bloom the garlic and spices in the olive oil before adding any liquid — this step activates the essential oils in the chili flakes and oregano and distributes their flavor far more evenly through the finished sauce.
- Full-fat coconut cream or a good quality cashew cream produces the richest, most luxurious sauce — avoid thin, watery plant milks which will not give the sauce enough body or richness.
- Prep Time: 5 minutes
- Cook Time: 15 mins