Name: Vegan Sun-Dried Tomato Chickpeas Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Vegan
Ingredients: 1 tablespoon olive oil; 5 cloves garlic (minced); 1/2 cup sun dried tomatoes (chopped); 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; 2 cups baby spinach (sliced); 4-5 fresh basil leaves (chopped); Optional: 1/2 cup grated vegan parmesan cheese (such as Violife)

There’s something incredibly comforting about creamy, savory chickpeas simmered with just the right touch of tangy sun-dried tomatoes. This Vegan Sun-Dried Tomato Chickpeas Recipe brings together bold flavors and cozy vibes in a dish that’s just as fast to whip up as it is tasty. I promise, once you try it, it’ll become a go-to whenever you want a filling, fuss-free meal.

A saucepan filled with a creamy orange chickpea curry that has two main layers: round chickpeas giving a bumpy texture mixed with wilted dark green spinach leaves and bits of red peppers, creating contrast throughout. A wooden spoon is partially immersed near the bottom right, its light brown wood grain visible and a bit shiny from the sauce. The pan has a white interior edge and a shiny metal handle, placed on a white marbled textured surface with a piece of bread peeking from the bottom left corner. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Vegan Sun-Dried Tomato Chickpeas Recipe
Top Tip
How to Serve Vegan Sun-Dried Tomato Chickpeas Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Vegan Sun-Dried Tomato Chickpeas Recipe

Why You'll Love This Recipe

I have to admit, this Vegan Sun-Dried Tomato Chickpeas Recipe quickly won me over thanks to its rich, creamy texture and the subtle zing from sun-dried tomatoes. It’s one of those meals that feels indulgent but is completely plant-based, so you can indulge guilt-free. Plus, it’s so quick, which suits my busy weeknights perfectly!

Lightning-Fast Comfort: Ready in just 15 minutes, it fits perfectly into a busy schedule without sacrificing flavor.
Decadent Yet Vegan: Creamy “vegan cream” and optional vegan parmesan make it taste indulgent without dairy.
Bold Sun-Dried Tomato Flavor: Those tangy, chewy tomatoes add a depth that pairs beautifully with garlic and herbs.
Flexible Serving Options: It’s just as great with crusty bread as it is over rice, pasta, or baked potatoes.

A white bowl filled with a thick dish made of round chickpeas, creamy orange sauce, and wilted green spinach pieces mixed with small slices of red pepper, creating a colorful and hearty look. A piece of light golden toasted bread leans against the side of the bowl, slightly soaking in the sauce. A metal spoon stands inside the bowl, partially visible, ready to scoop the meal. In the background, there is another white bowl with the same dish, slightly out of focus, all placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Vegan Sun-Dried Tomato Chickpeas Recipe plays a starring role. The chickpeas offer hearty protein and fiber, while the sun-dried tomatoes bring a burst of umami and brightness. Using a vegan cream keeps it luscious but light on the tummy, and the fresh basil at the end adds that lovely herbaceous finish.

Flat lay of a simple white ceramic bowl filled with golden chickpeas, a small white bowl of vibrant red chopped sun dried tomatoes, a small white bowl containing smooth creamy vegan cream, fresh bright green baby spinach leaves neatly piled, a few fresh basil leaves roughly chopped, five whole uncracked garlic cloves, a small white bowl holding rich red tomato paste, a small white bowl with glossy olive oil, a small white bowl of mixed dried oregano and crushed red chili flakes, a small white bowl of coarse salt crystals, a small white bowl of ground black pepper, and a small white bowl with finely grated vegan parmesan cheese, all ingredients fresh and natural, arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive oil: Warming this gently to sauté garlic ensures the flavors really bloom without burning.
Garlic (minced): Essential for that fragrant base; freshly minced garlic makes all the difference.
Sun-dried tomatoes (chopped): Packed with concentrated tomato flavor, they’re the star that gives this dish its name.
Oregano: Adds an earthy, Italian-inspired note that balances the tangy tomatoes.
Red chili flakes: Provides just the right gentle heat, which you can adjust to taste.
Salt & black pepper: To season and brighten every component perfectly.
Chickpeas (canned, drained and rinsed): The hearty base that absorbs all the lovely flavors.
Vegetable broth: Creates a flavorful liquid base; homemade or store-bought works just fine.
Tomato paste: Deepens the tomato flavor and adds richness.
Vegan cream: This keeps the dish creamy and indulgent without dairy – I love using coconut or cashew-based cream.
Baby spinach (sliced): Adds freshness and color while wilting down to silky perfection.
Fresh basil leaves (chopped): Stirred in last, basil adds a bright herbal lift that wakes up the dish.
Optional vegan parmesan cheese: For that cheesy, salty finish—Violife is my go-to for a great melt.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love switching things up with this Vegan Sun-Dried Tomato Chickpeas Recipe depending on what I have on hand. Sometimes I add a splash of vegan white wine for an extra layer or swap spinach out for kale for more bite. Feel free to experiment—it’s so forgiving!

Variation: Once, I stirred in some sautéed mushrooms and a pinch of smoked paprika, which gave the dish a smoky twist I absolutely adored.
Dairy-Free Tip: If you want to skip the vegan parmesan, a sprinkle of toasted breadcrumbs adds a lovely crunch.
Heat Level: Don’t hesitate to tweak the red chili flakes—if you prefer spicy food, go heavy; for milder, reduce or omit.

Step-by-Step: How I Make Vegan Sun-Dried Tomato Chickpeas Recipe

Step 1: Warm the Olive Oil and Garlic

Start by heating your olive oil in a large sauté pan over low to medium heat. Add the minced garlic and gently cook while stirring for about 1 to 2 minutes until it becomes fragrant—not browned! This gradual warming unlocks the garlic’s rich aroma without bitterness.

Step 2: Add Sun-Dried Tomatoes and Spices

Stir in the chopped sun-dried tomatoes, oregano, red chili flakes, salt, and black pepper. Cook this mix for about 1 minute, which allows the spices to bloom and the tomatoes to warm through, infusing the oil with deep flavors.

Step 3: Combine Chickpeas and Liquids

Now it’s time to add the chickpeas, vegetable broth, tomato paste, vegan cream, and baby spinach. Stir everything together well and bring it to a gentle simmer over medium heat. Let it cook for about 5 minutes until it’s warmed through and the spinach has wilted into the creamy sauce.

Step 4: Finish with Fresh Basil and Vegan Parmesan

Once off the heat, stir in your fresh chopped basil leaves and a handful of vegan parmesan cheese if using. These ingredients add that fresh, bright finishing touch and a cheesy depth that rounds out the flavors beautifully. Serve immediately!

Top Tip

From my experience, attention to heat control during garlic sautéing makes a huge flavor difference—you want fragrant garlic without any burnt bits. Also, stirring in the fresh basil right at the end keeps its bright flavor and color intact, so don’t skip that step!

Slow Garlic Cooking: Take your time on gentle heat to avoid bitter garlic that can overpower the dish.
Fresh Basil Timing: Always add fresh basil off the heat to preserve that wonderful, fresh flavor punch.
Simmer Not Boil: Keep the chickpeas mixture just at a gentle simmer to prevent the vegan cream from separating.
Taste and Adjust: Don’t be shy about adjusting seasoning after simmering—you might want a bit more salt or chili for your perfect balance.

How to Serve Vegan Sun-Dried Tomato Chickpeas Recipe

vegan sun-dried tomato chickpeas - Serving Suggestion

Garnishes

I love topping this dish with a few extra fresh basil leaves and a sprinkle of vegan parmesan for a little more cheesy richness. Sometimes, a drizzle of high-quality olive oil right before serving adds a silky shine and boosts the flavor.

Side Dishes

This recipe pairs wonderfully with crusty artisan bread—it’s perfect for soaking up that luscious sauce. I’ve also served it over fluffy rice, creamy polenta, or even tossed with your favorite pasta for a delicious twist.

Creative Ways to Present

For a special dinner, try serving the chickpeas in individual shallow bowls with a sprig of fresh basil on top and a wedge of lemon on the side. It adds brightness and makes the presentation feel thoughtful. Another idea? Stuff roasted sweet potatoes with this mixture for a nourishing, colorful plate.

Make Ahead and Storage

Storing Leftovers

I usually transfer leftovers to an airtight container and keep them in the fridge for up to 3 days. The flavors actually deepen overnight, making the next-day meal even tastier. Just give it a quick stir before reheating.

Freezing

This dish freezes quite well! I portion it into freezer-safe containers and it stays good for about 2 months. When you thaw it, the cream might separate slightly, but a good stir while reheating brings it back to that silky texture.

Reheating

For best results, reheat gently on the stovetop over low heat to prevent splattering and keep the cream from breaking. Adding a splash of vegetable broth or water while reheating helps return the sauce to its perfect consistency.

Frequently Asked Questions:

Can I use dried chickpeas instead of canned?

Absolutely! If you use dried chickpeas, make sure to soak and cook them fully before adding to the recipe. This will take longer, but the final taste and texture will be fantastic.

What can I use instead of vegan cream?

You can substitute vegan cream with canned coconut milk (full fat) for a rich texture, or make a quick cashew cream by blending soaked cashews with water until smooth. Both work beautifully in this recipe.

Is this recipe gluten-free?

Yes! All the main ingredients are naturally gluten-free. Just make sure any vegetable broth or vegan parmesan you use is labeled gluten-free to be safe.

Can I make this recipe spicier?

Definitely! Add extra red chili flakes during cooking or top with freshly chopped chili peppers for more heat. Adjust to your personal taste—this recipe is very adaptable.

Final Thoughts

This Vegan Sun-Dried Tomato Chickpeas Recipe holds a special place in my kitchen for how quick it is without ever tasting rushed. It’s like a warm hug on a plate—comforting, creamy, and packed with flavor. I can’t recommend it enough if you want a vegan dish that feels both nourishing and a little indulgent. Seriously, put it on your weeknight rotation and enjoy the effortless deliciousness.