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Vegan Chickpeas in Creamy Tuscan Sauce
Emily

Rich & Savory Vegan Chickpeas in Creamy Tuscan-Inspired Sauce

This Tuscan-inspired vegan chickpea dish is rich, savory, and comforting, featuring chickpeas simmered in a creamy coconut-tomato sauce with sun-dried tomatoes, garlic, and fresh greens. Perfect with rice, pasta, or crusty bread!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 3 portions
Course: Main Course
Cuisine: Tuscan-Inspired, Vegan
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 0.5 cup sun-dried tomatoes (oil-packed, drained), chopped
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes (adjust to taste)
  • 1 can (15 oz / 425g) chickpeas, rinsed and drained
  • 0.5 cup vegetable broth
  • 0.5 cup full-fat coconut milk (or vegan cream)
  • 0.25 cup nutritional yeast (optional, for cheesy flavor)
  • 2 cups baby spinach or kale, chopped
  • salt and black pepper, to taste
  • 0.25 cup fresh basil, chopped, for garnish
  • cooked rice, pasta, or crusty bread, for serving

Equipment

  • skillet or pan
  • wooden spoon
  • small bowl (optional for sauce prep)
  • serving bowls or plates

Method
 

  1. Heat olive oil in a skillet or pan over medium heat. Add chopped onion and cook until softened (about 5 minutes). Add minced garlic, chopped sun-dried tomatoes, dried oregano, and red pepper flakes. Cook for 1–2 minutes until fragrant.
  2. Stir in the rinsed and drained chickpeas and vegetable broth. Bring to a simmer.
  3. Reduce heat to low. Stir in the coconut milk (or vegan cream) and nutritional yeast (if using). Simmer gently for 5–10 minutes, allowing the sauce to thicken slightly. Do not boil rapidly.
  4. Stir in the baby spinach or kale and cook until just wilted (about 2–3 minutes).
  5. Season generously with salt and black pepper to taste.
  6. Serve hot over rice, pasta, or with crusty bread for dipping. Garnish with fresh chopped basil.

Notes

Swap coconut milk with cashew cream or oat cream for a slightly different richness. Add mushrooms for extra umami or a splash of for depth. Great as a meal-prep option — the flavors get even better the next day!