Name: Vegan Sun-Dried Tomato Chickpeas Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Vegan American
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 so comforting and vibrant about this one-pan dish that just makes you want to dig in right away. The combination of creamy, tangy, and slightly spicy flavors in this Vegan Sun-Dried Tomato Chickpeas Recipe is simply irresistible and perfect for a quick, satisfying meal any day of the week.

A close-up view of a large pot filled with a thick orange sauce mixed with whole round chickpeas and green spinach leaves scattered throughout. There are small pieces of red vegetables or spices spread evenly in the creamy mixture. A wooden spatula with a smooth worn texture is partially visible on the right side, resting inside the pot. The pot is shiny silver on the outside and placed on a white marbled surface with a piece of crusty bread nearby. The overall texture looks rich and creamy with visible herbs and spices mixed in 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

This vegan take on a popular comfort dish is not only delicious but also incredibly easy to prepare. Whenever I’m pressed for time but want to enjoy something hearty, this recipe always hits the spot — plus, it feels a little fancy with its sun-dried tomatoes and fresh basil.

Speedy Preparation: You can have this flavorful dish on your table in about 15 minutes, which is perfect for busy weeknights.
Rich Flavors Without Meat: The sun-dried tomatoes and creamy vegan sauce pack a punch that even meat-lovers appreciate.
Nutritious and Filling: Chickpeas offer protein and fiber, making this meal both wholesome and satisfying.
Versatility: Whether you serve it with crusty bread, pasta, or rice, it always shines as a main or side dish.

A white bowl filled with creamy soup made of chickpeas, green spinach leaves, and red pieces of bell pepper or tomato, with a smooth texture holding all ingredients together in a thick mix; a piece of white bread with a soft inside and golden crust is resting on the edge of the bowl, and a spoon is placed inside the soup on the left side; the bowls sit on a white marbled surface, with a second similar bowl partially seen in the background. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Vegan Sun-Dried Tomato Chickpeas Recipe really comes from the balance of tangy, creamy, and herbaceous flavors that blend so well together. Here’s a little insight on why each ingredient earns its spot in the dish.

Flat lay of a small puddle of golden olive oil on white ceramic plate, five whole uncracked garlic cloves, a small white bowl filled with chopped deep red sun dried tomatoes, a neat pile of dried oregano leaves, a tiny mound of bright red chili flakes, a small heap of coarse sea salt crystals, a tiny pile of ground black pepper, two white ceramic bowls each filled with rinsed beige chickpeas, a small white bowl of clear golden vegetable broth, a dollop of rich red tomato paste on a white ceramic dish, a small white bowl with smooth creamy vegan cream, a neat bundle of vibrant fresh baby spinach leaves, four fresh green basil leaves, and a small white bowl filled with fine grated vegan parmesan cheese, all ingredients arranged symmetrically with realistic proportions placed 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: A good quality olive oil lends richness and a smooth base for sautéing the garlic and tomatoes.
Garlic: Fresh minced garlic adds warmth and aroma that wakes up the dish from the first step.
Sun-Dried Tomatoes: These provide concentrated tomato flavor with a slightly chewy texture that makes every bite interesting.
Oregano: This herb gives a classic Italian flair, perfectly complementing the tomato notes.
Red Chili Flakes: Just a pinch introduces a gentle heat that wakes up your palate.
Salt & Black Pepper: Essential for seasoning and bringing all the flavors together beautifully.
Chickpeas: The heart of the dish — creamy and mild, they soak up the sauce wonderfully while adding protein and fiber.
Vegetable Broth: It enriches the sauce without overpowering the other flavors, adding just enough depth.
Tomato Paste: This intensifies the tomato flavor and helps thicken the sauce slightly for a luscious texture.
Vegan Cream: I use a plant-based cream to give the dish a silky, indulgent finish without dairy.
Baby Spinach: Adds freshness, color, and a mild earthiness that balances the creamy sauce.
Fresh Basil Leaves: Stirred in at the end, basil adds a bright, herbaceous kick that makes the dish feel light and aromatic.
Vegan Parmesan Cheese (Optional): A sprinkle on top offers a cheesy, savory note that rounds out this comforting meal.

📝

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 playing with this Vegan Sun-Dried Tomato Chickpeas Recipe to suit whatever mood I’m in — sometimes milder, sometimes with an extra kick of spice. It’s so forgiving and flexible that you can really make it your own.

Variation: I’ve added roasted red peppers before for a smoky twist that my friends adored; you could also swap spinach for kale or chard if you like a heartier green.

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

Step 1: Sauté the Aromatics

Start by warming a generous tablespoon of olive oil in a large sauté pan over low to medium heat. Then add the minced garlic and cook gently for 1 to 2 minutes, stirring often until you can smell that delicious aroma. Don’t let it brown — just soften it to coax out the flavor without bitterness.

Step 2: Add the Sun-Dried Tomatoes and Spices

Next, toss in the chopped sun-dried tomatoes along with oregano, red chili flakes, salt, and black pepper. Cook everything together for about a minute while stirring, so the tomatoes begin to warm through and release their deep, tangy flavor.

Step 3: Combine Chickpeas and Creamy Sauce

Now, add your rinsed chickpeas, vegetable broth, tomato paste, vegan cream, and sliced baby spinach. Stir everything well to combine, then bring the mixture to a gentle simmer over medium heat. Let it cook for around 5 minutes, just enough for the spinach to wilt and the sauce to warm through. Taste and adjust salt, pepper, or chili flakes based on your preference.

Step 4: Finish with Fresh Basil and Vegan Parmesan

Once off the heat, stir in the chopped fresh basil leaves and, if you’re using it, sprinkle over some grated vegan parmesan. This last touch brings a fresh, cheesy finish that makes the dish feel special and complete.

Top Tip

Through many attempts, I’ve learned that the simmer time is key. You want the flavors to marry but avoid overcooking the spinach or chickpeas to keep that lovely texture.

Gentle Heat: Keep your stove on medium to low to let the flavors blend without burning or drying out the sauce.
Sun-Dried Tomato Quality: Choose sun-dried tomatoes packed in oil or rehydrate dry ones well — it makes a noticeable difference.
Fresh Herbs: Add basil at the very end for a bright, fresh aroma and flavor that would otherwise fade during cooking.
Season Gradually: Taste as you go, especially with salt and chili flakes, so you get the perfect balance every time.

How to Serve Vegan Sun-Dried Tomato Chickpeas Recipe

vegan sun-dried tomatoes - Serving Suggestion

Garnishes

I usually top the dish with a little extra fresh basil and a sprinkle of vegan parmesan if I have it. Sometimes I add a drizzle of good olive oil or a pinch of chili flakes for a final touch of color and flavor.

Side Dishes

This dish pairs beautifully with crusty bread for dipping—that’s my favorite way—or served over fluffy rice, creamy polenta, or tossed with your favorite pasta. I’ve even spooned it over a baked sweet potato for a cozy, complete meal.

Creative Ways to Present

For special occasions, I like to serve it in small ramekins as part of a vegan tapas spread, garnished with microgreens and a tiny lemon wedge to brighten the flavors. It’s always a crowd-pleaser and looks stunning on the table.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, so it tastes even better the next day—just make sure to reheat gently.

Freezing

This recipe freezes well too—just portion it out into freezer-safe containers and it can last for up to 2 months. When thawing, do it overnight in the fridge to keep the texture intact.

Reheating

I reheat leftovers on the stove over low heat, stirring gently and adding a splash of vegetable broth or water if the sauce feels too thick. This keeps everything creamy and prevents the chickpeas from drying out.

Frequently Asked Questions:

Can I use dry chickpeas instead of canned?

Yes, you absolutely can. Just make sure to soak and cook the chickpeas ahead of time until tender. Using canned chickpeas is a time-saver, but freshly cooked ones work perfectly too.

What can I substitute for vegan cream?

You can substitute vegan cream with coconut milk (full fat) for a richer flavor or use cashew cream for a mild, creamy texture. Unsweetened almond or oat milk with a little flour or cornstarch can also work if you’re in a pinch.

Is this recipe spicy?

The recipe has a mild heat from the red chili flakes, which you can adjust to your taste. If you prefer no spice, simply omit or reduce the flakes, or add more for a bolder kick.

Can I make this recipe gluten-free?

Yes! This recipe is naturally gluten-free as written. Just be sure that your vegetable broth and any optional vegan parmesan cheese are labeled gluten-free, and you’re good to go.

Final Thoughts

This Vegan Sun-Dried Tomato Chickpeas Recipe has become one of my trusty go-to dishes when I want vegan comfort food that’s quick, flavorful, and impressive enough to serve to guests. It’s the kind of recipe that warms you from the inside out, and I hope you enjoy making it as much as I do. Give it a try—you might just find your new favorite weeknight dinner!