Creamy Vegan Tuscan Chickpeas

This vegan Tuscan chickpeas recipe is so easy, delicious and makes for a perfect weeknight meal. It features chickpeas, sun-dried tomatoes, coconut milk and herbs. It comes together in under 30 minutes and is naturally vegan and vegetarian.

Creamy bean stew recipes make for such an amazing meal when you crave comfort food, but still want something healthy and satisfying. These creamy pesto butter beans or this white bean loubia recipe are so delicious and the perfect quick weeknight dinner.

And now these creamy vegan Tuscan chickpeas are another must-try bean stew that your whole family will love!

They combine canned chickpeas with coconut milk, sun-dried tomatoes and herbs. It comes together so fast and without much effort, and it is such a versatile recipe; you can add your favorite veggies or spices!

Serve with bread or spoon over whole grains for a filling, wholesome and delicious meal that's packed with plant-based protein.

Let me know if you give it a try! ❤️

❤️ Why you will love this recipe

• Quick and easy recipe perfect for busy weeknight dinner
• One-pot meal made in under 30 minutes
• Ultra creamy and flavorful
• Crowd-pleaser: make a double batch and serve with bread!
• Family-friendly comfort food dinner
• Healthy, rich in fiber and packed with plant-based protein
• Naturally vegan, vegetarian and dairy-free

🗒 Ingredient notes (+ substitutions)

• Chickpeas: I used canned chickpeas for convenience. You can also cook your own chickpeas from scratch!
• Coconut milk: makes for the creamy base of the sauce. Use unsweetened and full-fat canned coconut milk.
• Sun-dried tomatoes: I used sun-dried tomatoes in olive oil from the brand 365.
• Italian herbs: or swap for a mix of dried oregano, dried basil, dried thyme and dried parlsey.
• Nutritional yeast: add a mild cheesy flavor to this plant-based creamy stew. You can also swap for vegan parmesan cheese.
• Spinach: swap for baby kale or arugula.

⭐️ Full list of ingredients (+ quantities) down below in the recipe card!

📝 Variations

Here are a few variations you can try:

• Veggies: add more veggies, especially red bell pepper, zucchini, carrots and celery. You can also add chopped fresh tomatoes for a stronger tomato flavor.
• Beans: you can use other kind of white beans instead of chickpeas, such as cannelini beans. Butter beans also work great in stew for their large size and hearty bite. Check out this butter bean tomato stew and butter bean curry!
• Soup: turn this recipe into a Tuscan chickpea soup! In that case, add some extra vegetable broth until you reach the desired consistency and feel free to blend the soup partially using an immersion blender for a creamier result.
• Protein-packed: add cubed tofu to the stew for a meal ultra-packed with protein!

🍽 How to make vegan Tuscan chickpeas

Step 1: Warm up a large pan with a little oil, then add the onion with a pinch of salt. Cook on medium-high heat for 5-7 min. Add the garlic and dried herbs, and keep cooking for 1-2 minutes while stirring often.

Step 2: Add the chickpeas, sun-dried tomatoes, coconut milk, nutritional yeast and vegetable broth. Bring to a gentle simmer, and let it cook uncovered for about 8-10 min.

Step 3: Add the spinach and basil, and adjust salt.

Step 4: Let it simmer until the leaves are wilted and the stew reaches a desired consistency.

⭐️ Detailed recipe (+ video) down below in the recipe card!

💡 Helpful tips

• If using sun-dried tomatoes in oil, then make sure to pan dry carefully to remove the excess oil. If using oil-free sun-dried tomatoes in a sealed package, then make sure to soak them in boiling water for 20 minutes before using.
• Adjust the consistency of the Tuscan chickpea stew to your personal preference. You can simmer uncovered for a few extra minutes to make a thicker stew or add some veggie broth or water for a thinner result.

🍴 Serving suggestions

This saucy chickpea stew goes well with crusty bread to soak up the yummy creamy sauce. I love pairing this meal with a French style baguette from the store, or homemade sourdough bread if I have some ready-to-go. These whole wheat soft buns are also easy and amazing to serve with soups or stews.

You can also serve over whole grains, such as brown rice or quinoa. Or, you could even scoop over pasta (orzo would be great!) or mashed potatoes for a super filling meal.

❗️ Storage tips

These Tuscan chickpeas store very well!

Don't hesitate to make a double batch and keep the leftovers in an airtight container in the fridge for up to 4-5 days. Reheat using the microwave or the stove. The creamy mixture tends to thicken after a while in the fridge, so if this is the case, simply add a little water. 

I do not recommend freezing this recipe!

❓ FAQs

🌱 More vegan chickpea recipes you might like!

I hope you like this easy vegan Tuscan chickpea recipe as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!

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