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 cans (15-ounce each) chickpeas (drained and rinsed); 1 cup vegetable broth; 1 tablespoon tomato paste; 1 cup vegan cream (such as cashew cream or coconut cream); 2 cups baby spinach (sliced); 4-5 fresh basil leaves (chopped); optional: 1/2 cup grated vegan parmesan cheese (e.g., Violife)

Rich, creamy, and packed with flavor, this Vegan Sun-Dried Tomato Chickpeas Recipe is one of those dishes that feels like a warm hug on a plate. It’s quick to make but tastes like you’ve been slow-cooking it for hours—perfect for busy weeknights or anytime you want something truly cozy and satisfying.

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

I first whipped up this Vegan Sun-Dried Tomato Chickpeas Recipe on a hectic evening when I barely had time to cook, and I was amazed at how rich and comforting it turned out with minimal effort. It’s become a staple because it’s just that good—simple ingredients, bold flavors, and a creamy texture that keeps you coming back for more.

Speedy Prep: You can have a full, hearty meal ready in just 15 minutes, perfect when time isn’t on your side.
Flavor Explosion: The sun-dried tomatoes bring a tangy, savory punch that pairs beautifully with the creamy chickpeas.
Versatile Meal: Eat it on its own, over rice, pasta, or even with crusty bread—it adapts to whatever you’re craving.
Vegan & Comforting: It’s a plant-based take on a popular comfort dish that doesn’t skimp on indulgence or satisfaction.

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

Each ingredient in this Vegan Sun-Dried Tomato Chickpeas Recipe plays its own role in creating the dish’s lush, layered flavors. From the garlic that forms a fragrant base to the creamy vegan cream that binds everything together, here’s why you want to use these staples and what to look for when shopping.

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: Adds richness and helps the garlic and spices bloom their flavors; use good quality extra virgin for the best aroma.
Garlic: Fresh and minced, it’s key for depth and that classic savory foundation.
Sun-Dried Tomatoes: Chopped up, they pack a tangy, umami hit that gives the dish its signature taste.
Oregano: Earthy and slightly sweet, it complements the tomatoes perfectly without overpowering.
Red Chili Flakes: Just the right amount adds heat and complexity—you can always adjust to your spice preference.
Salt & Black Pepper: Enhances all the layers of flavor; don’t skip seasoning, it really makes a difference.
Chickpeas: The star of the show—soft, hearty, and a brilliant plant-based protein.
Vegetable Broth: Adds savory depth and keeps the chickpeas moist and flavorful as they simmer.
Tomato Paste: Concentrated tomato flavor that thickens the sauce and adds richness.
Vegan Cream: Brings luscious creaminess; I use oat- or cashew-based cream for smooth richness without dairy.
Baby Spinach: Adds a fresh, vibrant pop of green and nutrition; it wilts quickly into the sauce.
Fresh Basil: Chopped and stirred in last for a bright herbal finish that lifts the whole dish.
Grated Vegan Parmesan (Optional): Adds a salty, cheesy kick to finish it off—my favorite is Violife brand for its melt and flavor.

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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

This recipe is a wonderful base that you can tweak to make totally your own. I love adding a bit more chili flakes when I want some extra heat, or swapping spinach for kale if that’s what I have on hand. Don’t hesitate to play with it!

Variation: I once added roasted red peppers for a smoky twist that was a total game-changer; feel free to experiment with other veggies or spices.

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

Step 1: Soften the Aromatics

Start by warming the olive oil over low-medium heat in a large sauté pan. Toss in the minced garlic and gently cook it for 1 to 2 minutes, stirring frequently. You'll know it’s time for the next step as soon as the house fills with that beautiful garlicky aroma—just watch carefully so it doesn’t brown or burn.

Step 2: Build Flavors with Sun-Dried Tomatoes and Spices

Stir in the chopped sun-dried tomatoes, oregano, red chili flakes, salt, and black pepper. Let this mixture cook together for about a minute to release their flavors—it's where the magic really starts to take shape.

Step 3: Add Chickpeas and Simmer

Pour in the drained and rinsed chickpeas, vegetable broth, tomato paste, and vegan cream. Throw in the baby spinach, stir everything well, then bring it up to a gentle simmer over medium heat. Let it bubble softly for about 5 minutes until the spinach has fully wilted and everything is warmed through evenly.

Step 4: Finish with Fresh Basil and Optional Vegan Parmesan

Off the heat, fold in the chopped fresh basil and vegan parmesan cheese if you’re using it. This step adds a fresh brightness and a touch of cheesy umami that rounds out the dish perfectly.

Step 5: Serve and Enjoy

Serve immediately with crusty bread, over fluffy rice, or tossed with your favorite pasta. Each bite is creamy, tangy, and utterly comforting. Trust me, you’ll be glad you made it!

Top Tip

From my experience cooking this Vegan Sun-Dried Tomato Chickpeas Recipe, a few small tweaks can really take it to the next level and save you from common pitfalls.

Use Good Quality Sun-Dried Tomatoes: Opt for ones packed in oil or rehydrate dry ones before chopping to ensure softness and deep flavor.
Don’t Overcook the Garlic: Cooking it slowly on lower heat prevents bitterness and keeps that flavor mellow and sweet.
Adjust Creaminess to Taste: Start with a tablespoon of vegan cream and add more if you want it saucier or richer.
Season at the End: Always taste and add salt or chili flakes after simmering to balance the flavors just right.

How to Serve Vegan Sun-Dried Tomato Chickpeas Recipe

Vegan Sun-Dried Tomato Chickpeas - Serving Suggestion

Garnishes

I like to sprinkle chopped fresh basil on top for that bright herbaceous note. Sometimes, a little extra vegan parmesan or nutritional yeast adds a great cheesy finish. A drizzle of good olive oil or a few chili flakes can bring it home too.

Side Dishes

This dish pairs wonderfully with a crisp green salad or roasted vegetables to add texture and freshness. For a heartier meal, serving it over quinoa or creamy polenta is fantastic. And of course, warm crusty bread is my go-to for soaking up every bit of that luscious sauce.

Creative Ways to Present

For a special occasion, I've served this Vegan Sun-Dried Tomato Chickpeas Recipe in little ramekins topped with fresh basil and a swirl of vegan cream—makes it feel fancy but stays super easy. You could also stuff baked sweet potatoes with it for a colorful and comforting meal that wows guests.

Make Ahead and Storage

Storing Leftovers

I usually transfer leftovers into airtight containers and keep them in the fridge. They stay fresh for up to 3 days, perfect for quick lunches or dinners on busy days. The flavors actually deepen overnight, so leftovers can be even tastier!

Freezing

This Vegan Sun-Dried Tomato Chickpeas Recipe freezes beautifully. Just portion it out into freezer-safe containers and thaw overnight in the fridge before reheating gently on the stove. The texture stays spot on, which isn’t always the case with creamy dishes, so it's a huge win.

Reheating

When reheating, I prefer to warm it slowly over low heat and add a splash of vegetable broth or water if the sauce has thickened too much. Stir frequently to keep everything creamy and smooth, avoiding overheating which can separate the cream.

Frequently Asked Questions:

Can I use dried chickpeas instead of canned?

Yes! Just remember to soak your dried chickpeas overnight and cook them thoroughly before using. This will give you the best texture and save you from any toughness in the final dish.

What can I substitute for the vegan cream?

If you don't have vegan cream on hand, full-fat coconut milk, cashew cream, or even blended silken tofu work well as creamy substitutes. Just be mindful of the flavor profile—you might want to adjust the seasoning accordingly.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free as long as you serve it with gluten-free sides or bread. Always double-check that your vegan parmesan and broth don't contain hidden gluten.

How spicy is this recipe?

The red chili flakes add a moderate heat, but it’s very adjustable. Start with less if you prefer mild flavors and increase according to your taste. The creamy base also helps balance the spice nicely.

Final Thoughts

This Vegan Sun-Dried Tomato Chickpeas Recipe holds a special place in my kitchen because it’s so easy to whip up yet feels so indulgent. It’s the perfect comfort food for busy days when you want something nourishing and flavorful without the fuss. I hope you’ll enjoy making and sharing it as much as I do—it’s one of those dishes that turns any ordinary evening into a cozy celebration.