Indulge in a hearty and comforting dish with these Creamy Tomato Chickpeas! These chickpeas are the perfect dish when you want something comforting, nutritious, and packed with flavour.
I like to serve with some toasted sourdough and vegan butter (Yum!), but you can serve these chickpeas over rice, quinoa, couscous, or just in a bowl on their own!
Ingredients
- Chickpeas– Chickpeas are a rich in plant-based protein. When cooked, they absorb flavours from the sauce, making them an excellent base for this dish. I use canned chickpeas for convenience, but you can use dried chickpeas that have been soaked overnight and cooked
- Sun-dried tomato– Sun-dried tomatoes add extra flavour and warmth. Be sure to chop them finely to distribute them throughout the dish, or buy them in ‘strips’
- Smoked paprika– Smoked paprika brings a mild smokiness and earthy depth to the chickpeas.
- Coconut cream– To gives the dish it’s creaminess, offering a rich, silky texture and a subtle sweetness. For a thicker sauce, use full-fat coconut cream; for a lighter version, you can substitute with coconut milk
- Onions– Finely diced onions provide the base of this dish with a slightly sweet, aromatic flavour. Be sure to cook them until softened for the best flavour.
- Fresh Basil– A scattering of fresh basil leaves give this recipe a perfect finish and adds to the flavour
Related
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Ingredients
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 1 jar sundried tomatoes
- 1 large can diced tomatoes
- 1 teaspoon salt
- 2 teaspoons smoked paprika
- 2 tins chickpeas
- 1 tablespoon garlic paste
- ¼ cup coconut cream
- A handful of fresh basil
- Optional to serve: Coconut cream, extra fresh basil, chilli oil
Instructions
- Heat oil in pot over a medium heat. Add chopped onions. Saute for around 5 minutes until slightly brown and softened.
- Add sundried tomatoes, diced tomatoes, salt and smoked paprika, chickpeas, and garlic paste. Stir and cover pot. Cook over a medium heat for around 10-15mins.
- Uncover pot, add coconut cream and fresh basil. Recover pot and cook a further few minutes.
- Serve in bowls. Optional garnish: Coconut cream, extra fresh basil, chilli oil
Video
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