Ingredients
Scale
- 2 cups canned chickpeas (drained and rinsed)
- 2 tbsp olive oil
- 3 cloves garlic (minced)
- ½ cup sun-dried tomatoes (chopped)
- 1 small onion (diced)
- 1 cup coconut milk (or heavy cream alternative)
- ½ cup vegetable broth
- 1 tsp smoked paprika
- 1 tsp dried oregano
- ½ tsp red pepper flakes (adjust to taste)
- Salt and black pepper (to taste)
- ¼ cup nutritional yeast (or parmesan for non-vegan option)
- Fresh basil (for garnish)
Instructions
- Heat olive oil in a large pan over medium heat.
- Add minced garlic and diced onion, sauté until fragrant.
- Stir in sun-dried tomatoes, smoked paprika, oregano, and red pepper flakes.
- Pour in vegetable broth and coconut milk, stirring well.
- Add chickpeas, season with salt and pepper, and let simmer for 10-15 minutes until creamy.
- Stir in nutritional yeast or parmesan for added richness.
- Garnish with fresh basil and serve warm with rice, pasta, or crusty bread.
Notes
- For a nut-free version, use oat milk instead of cashew cream.
- Adjust spice levels by adding or reducing red pepper flakes.
- For extra protein, add tofu or a vegan meat substitute.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan, Mediterranean
- Diet: Vegetarian