Spicy Tomato Chickpeas are the perfect dish when you want something hearty, nutritious, and packed with flavour. The added creaminess comes from coconut cream and sundried tomatoes add extra flavour and warmth.
Why You’ll Love these Spicy Tomato Chickpeas
- Packed with Protein: Chickpeas are a fantastic plant-based protein source, and are sure to fill you up
- Quick & Easy: This dish comes together in just 30 minutes, making it a perfect weeknight dinner or meal prep option.
- Versatile: I like to serve with some toasted sourdough and vegan butter! But you can serve these chickpeas over rice, quinoa, couscous, or eat it on its own for a simple yet filling meal.
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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