Last Updated on August 3, 2026 by Tanya
Indulge in a hearty and comforting dish with these Creamy Tomato Chickpeas! Ready in just 30 minutes, this one-pot dish is smoky, silky, and packed with plant-based protein — the kind of meal that tastes far more impressive than the effort it actually takes.
This is one of my go-to recipes when I want something comforting but don’t want to spend much time in the kitchen — everything comes together in one pot in under half an hour. I like to serve it with some toasted sourdough and vegan butter for scooping up every last bit of sauce (yum!), but you can also 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
Chickpeas are one of my favourite pantry staples to cook with — if you love them here, you’ll also want to try my Vegan Hummus for another simple, protein-packed way to use them.
FAQs
Yes — soak dried chickpeas overnight and cook until tender before using, roughly 1½ cups cooked chickpeas per tin called for in the recipe.
Yes — for a lighter version, use coconut milk instead, or omit it entirely for a more tomato-forward, less creamy dish.
Store in an airtight container in the fridge for up to 4 days.
Yes — this freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently on the stove, adding a splash of water if needed.
Toasted sourdough, rice, quinoa, or couscous all work beautifully — see the serving suggestions above.
Related
Looking for other recipes like this? Try these:
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
