10-Minute Vegan Tuscan Chickpeas – Creamy, Easy & Irresistibly Flavorful
Vegan Tuscan Chickpeas – Whip up this creamy, hearty, and wholesome dish in just 10 minutes! Packed with flavor, protein, and Mediterranean goodness.
Ingredients
- 1 tablespoon olive oil For sautéing and adding Mediterranean richness
- 1 small onion chopped Adds sweetness and depth
- 3 cloves garlic minced Infuses the dish with aromatic, savory flavor
- 1 teaspoon dried thyme Adds an earthy herbal note typical of Tuscan dishes
- ½ teaspoon crushed red pepper Optional – for a bit of heat
- 1 can 15 oz chickpeas Protein-packed and creamy when simmered
- ½ cup sun-dried tomatoes Brings sweet-tart intensity and chewy texture
- 1 can 14 oz diced tomatoes Forms the base of the flavorful tomato broth
- ½ cup coconut milk Adds creaminess and subtle sweetness
- 2 cups fresh spinach For a nutrient boost and vibrant green color
- Salt and black pepper To taste – enhances all the flavors
- Fresh basil optional A garnish that adds a fresh, fragrant finish
Instructions
- In a large skillet, heat olive oil over medium heat. Add chopped onions and cook for 2-3 minutes until translucent. Stir in the garlic, thyme, and red pepper flakes, cooking for another minute until fragrant.
- Add the sun-dried tomatoes and cook for 1-2 minutes. Then pour in the diced tomatoes (with juice) and chickpeas. Stir well and bring to a simmer.
- Pour in the coconut milk, reduce heat to low, and let everything cook together for 5-6 minutes, allowing flavors to meld and the sauce to thicken slightly.
- Stir in the spinach and cook until wilted, about 1-2 minutes. Season with salt and pepper to taste.
- Garnish with fresh basil if desired, and serve warm over rice, quinoa, or with crusty bread.