Description
A creamy and flavorful Mediterranean-inspired dish featuring sun-dried tomatoes and tender chickpeas simmered in a rich coconut milk sauce. This vegan and gluten-free recipe is perfect for a quick, nutritious, and hearty meal.
Ingredients
Scale
Main Ingredients
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 small onion, finely chopped
- 1/4 cup sun-dried tomatoes in oil, drained and chopped
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 cup vegetable broth
- 1/2 cup full-fat coconut milk or heavy cream
- 1 tbsp tomato paste
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- Salt and black pepper to taste
Optional Ingredients
- Fresh spinach or kale (optional)
- Fresh basil or parsley for garnish (optional)
Instructions
- Heat olive oil: In a skillet over medium heat, warm the olive oil until hot but not smoking.
- Sauté garlic and onion: Add the minced garlic and finely chopped onion to the skillet, cooking for 3-4 minutes until softened and fragrant.
- Add sun-dried tomatoes: Stir in the chopped sun-dried tomatoes and cook for an additional minute to release their flavor.
- Combine chickpeas and spices: Add the drained chickpeas, tomato paste, dried oregano, and smoked paprika, stirring well to coat the chickpeas evenly with the spices.
- Add liquids and simmer: Pour in the vegetable broth and coconut milk (or heavy cream), bringing the mixture to a gentle simmer. Cook for 8-10 minutes until the sauce thickens and the chickpeas are tender.
- Incorporate greens (optional): If using, add a handful of fresh spinach or kale and stir until wilted and fully incorporated into the sauce.
- Season and garnish: Season with salt and black pepper to taste. Remove from heat and garnish with fresh basil or parsley before serving.
Notes
- Serve this dish with rice, quinoa, couscous, or crusty bread for a complete, hearty meal.
- For a creamier texture, blend a portion of the chickpea mixture before serving.
- You can substitute coconut milk with heavy cream or a plant-based alternative depending on your preference.
