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.
½cupsun-dried tomatoesdrained and chopped, see notes
15ozunsweetened canned coconut milkfull-fat if possible
1¼cupvegetable broth or wateror enough for desired consistency
2tbspnutritional yeast or vegan parmesan cheese
5ozbaby spinach
small handful fresh basilchopped
salt and black pepperto taste
Instructions
Warm up a large pan with a little oil and then add the onion with a pinch of salt. Cook on medium-high heat for 5-7 min, then add the dried herbs and garlic. Keep cooking while stirring often for 1-2 minutes.
Add the chickpeas, sun-dried tomatoes, coconut milk, vegetable broth and nutritional yeast. Stir and bring to a gentle simmer. Cook uncovered for about 10 minutes or until it reaches the desired consistency. Add the spinach and basil, and cook for 2-3 minutes or until wilted. Taste to adjust salt, then serve with bread or over whole grain. Enjoy!
Video
Notes
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.
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.