Marry Me Chickpeas: Creamy Garlic Sun-Dried Tomato Skillet
A rich, creamy Mediterranean-inspired skillet of chickpeas simmered in garlic, sun-dried tomatoes, and vegan cream. Brightened with fresh basil and optional parmesan for a comforting, herbaceous weeknight meal.
Ingredients
- 1 tablespoon olive oil
- 5 cloves garlic, minced
- 1/2 cup chopped sun-dried tomatoes
- 1/2 teaspoon oregano
- 1/2 teaspoon red chili flakes
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 1 cup vegetable broth
- 1 tablespoon tomato paste
- 1 cup vegan cream (e.g., oat or coconut-based)
Instructions
- Heat olive oil in a skillet over medium heat. Add garlic and sauté until fragrant, about 2 minutes.
- Stir in sun-dried tomatoes, oregano, chili flakes, salt, and pepper. Cook for 2-3 minutes.
- Add chickpeas, vegetable broth, and tomato paste. Simmer for 5-10 minutes until thickened.
- Reduce heat to low, stir in vegan cream, and warm just until combined.
- Finish with fresh basil and grated parmesan (optional). Serve warm.
Notes
Use oil-packed sun-dried tomatoes for deeper flavor; rehydrated dried can be substituted.
Swap olive oil to avocado oil for a neutral taste.
Adjust chili flakes for heat preference.
Top with crumbled vegan feta or serve with crusty bread for added texture.
Leftovers store in the fridge for up to 3 days.
Swap olive oil to avocado oil for a neutral taste.
Adjust chili flakes for heat preference.
Top with crumbled vegan feta or serve with crusty bread for added texture.
Leftovers store in the fridge for up to 3 days.
Nutrition
Serving: 1gCalories: 220kcalCarbohydrates: 25gProtein: 9gFat: 10gSaturated Fat: 2gSodium: 450mgFiber: 6gSugar: 2g
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