Name: Vegan Sun-Dried Tomato Chickpeas Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: 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 about creamy, tomato-rich dishes that just hug you from the inside. This Vegan Sun-Dried Tomato Chickpeas Recipe has quickly become one of my favorite weeknight go-tos because it’s bursting with flavor and comes together in just 15 minutes—perfect for busy evenings when you want something satisfying and special.

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

This recipe isn’t just tasty; it’s a little celebration of bold, comforting flavors that come together effortlessly. I was skeptical at first about making a vegan version of a dish so rich and indulgent, but the sun-dried tomatoes and creamy sauce won me over instantly. Plus, it’s perfect for when you want something a bit fancy but without any fuss.

Easy and Quick: It comes together in only 15 minutes, making it perfect for busy weeknights.
Big Flavor Punch: The sun-dried tomatoes and garlic create a rich, savory base you’ll crave repeatedly.
Versatile Meal: You can serve it with rice, pasta, crusty bread, or even a baked sweet potato.
Comforting & Nourishing: Creamy vegan cream and chickpeas make this filling, healthy, and totally satisfying.

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 an important role in building a deep, layered flavor that feels indulgent but stays totally plant-based. Plus, these ingredients are easy to source and come together in a way that’s both simple and packed with character.

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: Adds a silky richness and helps gently cook the garlic without burning it.
Garlic: Fresh, minced garlic gives that wonderful aromatic foundation that makes this dish sing.
Sun dried tomatoes: Intensely flavored and chewy, they bring a slightly sweet, tangy depth that’s the star of the show.
Oregano: Earthy and herbal, oregano rounds out the tomato flavors beautifully.
Red chili flakes: Offers just the right heat to awaken your taste buds without overpowering.
Salt & Black pepper: Essential seasonings to balance and bring together all the flavors.
Chickpeas: Protein-packed and creamy when warmed, chickpeas are the perfect vegan "meat" base.
Vegetable broth: Adds savory umami and keeps the sauce nice and saucy.
Tomato paste: Concentrated tomato flavor that thickens the sauce and adds richness.
Vegan cream: This is the secret to silky smooth indulgence—coconut-based or cashew cream works great.
Baby spinach: Adds freshness and color while wilting perfectly into the warm sauce.
Fresh basil leaves: Bright and fragrant, tossed in at the end for a fresh punch.
Optional: Vegan parmesan cheese: Adds a savory, cheesy hint that makes you feel like you’re indulging without dairy.

📝

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

One of the things I love most about this Vegan Sun-Dried Tomato Chickpeas Recipe is how easy it is to tweak. I often add extra chili flakes when I want it spicy or toss in a handful of toasted pine nuts for some crunch. Don’t hesitate to make it yours!

Variation: I’ve made this with kale instead of spinach when I wanted a heartier green, and it worked beautifully—just cook the kale a bit longer.

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

Step 1: Warm the Olive Oil and Sauté Garlic

Start by heating the olive oil in a large sauté pan over low to medium heat. Add the minced garlic and stir often for 1-2 minutes until it’s fragrant but not browned—this step fills your kitchen with that warm, cozy aroma that signals deliciousness ahead.

Step 2: Add Sun-Dried Tomatoes and Seasonings

Next, stir in the chopped sun-dried tomatoes, oregano, red chili flakes, salt, and black pepper. Let this cook for about 1 minute so the tomatoes soften slightly and the spices bloom. This is where the flavor layer really builds, so don’t rush it.

Step 3: Stir in Chickpeas, Broth, Tomato Paste, Cream, and Spinach

Add your rinsed chickpeas, vegetable broth, tomato paste, vegan cream, and baby spinach. Give everything a good stir and bring to a gentle simmer over medium heat. Let it cook for about 5 minutes until warmed through and the spinach has fully wilted. Taste here and adjust salt or red pepper flakes if needed.

Step 4: Finish with Fresh Basil and Vegan Parmesan

Once you remove the pan from heat, gently fold in the chopped fresh basil and sprinkle with vegan parmesan cheese if you’re using it. This final touch lifts the entire dish with fresh herbal brightness and that creamy, cheesy vibe.

Top Tip

I’ve made this Vegan Sun-Dried Tomato Chickpeas Recipe countless times and the best success comes from cooking the garlic very gently at the start—you want it buttery and fragrant, not bitter. Also, don’t skip the fresh basil at the end—it really brightens the whole dish.

Gentle Garlic Cooking: Keep the heat low so garlic softens and flavors the oil without burning.
Adjust Heat Last: Add extra chili flakes after tasting to control spiciness perfectly.
Wilt Greens Last: Add spinach at the end just long enough to wilt for best texture and color.
Fresh Herbs Finish: Stir in basil off the heat to preserve its delicate flavor.

How to Serve Vegan Sun-Dried Tomato Chickpeas Recipe

Sun-Dried Tomato Chickpeas - Serving Suggestion

Garnishes

I love topping this dish with a few extra torn basil leaves and a little extra sprinkle of vegan parmesan for that extra touch of flavor and prettiness. Sometimes I add a drizzle of good-quality olive oil, which makes it feel a bit more indulgent.

Side Dishes

For me, crusty sourdough bread is the perfect side—great for dipping into the creamy sauce. I’ve also enjoyed this over fluffy cooked rice or tossed with my favorite pasta. And one time, I served it on top of a baked sweet potato, which was a total winner for a cozy, filling meal.

Creative Ways to Present

I once made this recipe for weekend brunch and served it in individual mini cast-iron skillets with a sprinkle of toasted pine nuts on top for crunch. It felt fancy but was so simple—and definitely made my guests feel special!

Make Ahead and Storage

Storing Leftovers

Leftovers keep really well in an airtight container in the fridge for up to 3 days. I always give mine a good stir before reheating since the sauce can thicken as it sits. It tastes even better the next day when the flavors have had time to marry!

Freezing

I’ve frozen this recipe in meal-size portions with great results. Just thaw overnight in the fridge and reheat gently on the stove or microwave. The texture stays nice, though the fresh basil is best added after reheating fresh.

Reheating

To reheat, I usually warm it on the stovetop over medium-low heat with a splash of vegetable broth or water if needed to loosen the sauce. This keeps everything creamy and prevents it from sticking or drying out.

Frequently Asked Questions:

Can I use fresh tomatoes instead of sun-dried tomatoes?

Fresh tomatoes will give a lighter flavor and more liquid, but sun-dried tomatoes provide a concentrated sweetness and chewiness that’s key to this recipe’s depth. If you want to substitute, try simmering fresh tomatoes down to reduce moisture.

What kind of vegan cream works best?

I like using cashew cream or a coconut-based vegan cream for richness without overpowering the flavors. Avoid flavors that are too sweet or heavy—unsweetened varieties keep the sauce balanced.

Can I make this gluten-free?

Absolutely! This recipe itself is naturally gluten-free. Just be sure to serve it with gluten-free bread or pasta, and double-check your vegetable broth and seasonings to avoid any hidden gluten.

Can I add other vegetables to this dish?

Definitely! I sometimes toss in mushrooms, bell peppers, or zucchini to bulk up the recipe. Just add them in while cooking the sun-dried tomatoes to let the veggies soften and take on flavor.

Final Thoughts

This Vegan Sun-Dried Tomato Chickpeas Recipe holds a special place in my rotation because it proves plant-based meals can be both indulgent and simple. I hope you enjoy making it just as much as I do—your kitchen will smell amazing, and you’ll have a dish that feels like a warm, satisfying hug on a plate.