Creamy Tomato Chickpeas
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These Creamy Tomato Chickpeas make the perfect one-pot vegan dinner! Ready in just 30 minutes with simple ingredients!
We are keeping things short and sweet today. Because these Creamy Tomato Chickpeas are a quick dinner that you can make in one pot, in 30 minutes! Yep, it is that easy! Plus, it obviously tastes amazing. Chickpeas are cooked in a flavor-packed tomato garlic sauce. Then, everything is made creamy by adding a little vegan cream cheese. The whole thing is finished off with TONS of fresh basil. Serve with some toasted bread on the side for dipping…you won’t be disappointed.
Step One: Simmer the Chickpeas
I know this is a 30 minute recipe, but we’re still going to have plenty of time to simmer the chickpeas and get them nice and tender.
Start by heating some oil in a skillet over medium heat. Add diced shallot, garlic, tomato paste & some dry seasonings. Cook for a couple of minutes, or until the shallots start to get tender. This will already smell amazing!
Add in 2 cans of drained & rinsed chickpeas, some halved cherry tomatoes and broth. Bring everything to a gentle boil, partially cover and lower the heat. Let the chickpeas simmer for 10 minutes.
Step Two: Make it Creamy
Once the chickpeas are done simmering, the liquid should have reduced slightly. Add in the vegan cream cheese, lemon juice and LOTS of basil. Stir until the cream cheese is combined.
This is when you want to give everything a taste and see if you need anything. Depending on the broth/cream cheese you used, you may need more salt.
You can also add more lemon juice if you like that tanginess!
Step Three: Serve
And now it is time to serve! I like to reserve half of the cherry tomatoes to top off the skillet at the end. You get a slightly different texture between the raw and cooked tomatoes – and who can say no to fresh tomatoes in the summer!
I also like to add even more fresh basil to the top before serving. You can never go wrong with fresh basil.
Last thing you need (well, you don’t need it) is some toasted bread on the side for dipping. If you can get something like sourdough or ciabatta, toasted, with some vegan butter…so good!
Tips & Tricks
Omit the smoked paprika if you don’t like the smoky flavor.
Add more or less cream cheese depending on how creamy you want it.
You can sub white beans for the chickpeas.
Store the leftovers in a container in the fridge for 3-5 days.
Need more recipe inspo? Check these out:
Creamy Tomato Chickpeas
Ingredients
- 2 tablespoons olive oil
- 1 shallot diced
- 4 cloves garlic minced
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika optional
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 2 15-ounce cans chickpeas drained and rinsed
- 12 ounces cherry tomatoes halved and separated
- 1 cup broth I used vegan chicken broth
- 2-3 tablespoons vegan cream cheese I used Kite Hill
- lemon juice to taste, start with 1/2 lemon
- 1/4 cup basil chopped, plus more for serving
- toasted bread optional, for serving
Equipment
Instructions
- Heat the oil in a skillet over medium heat. Add the shallot, garlic, tomato paste & dry seasonings. Cook for a couple of minutes, or until the shallots start to get tender.
- Add the chickpeas, 1/2 of the tomatoes and broth. Stir to combine and bring to a gentle boil. Partially cover and simmer on low heat for 10 minutes.
- Remove the lid and add the cream cheese, lemon juice & basil. Stir to combine, taste and adjust the seasonings as needed.
- Top with the rest of the raw tomatoes and more fresh basil. Serve with toasted bread on the side for dipping.
Video
Notes
- Omit the smoked paprika if you don’t like the smoky flavor.
- Add more or less cream cheese depending on how creamy you want it.
- You can sub white beans for the chickpeas.
- Store the leftovers in a container in the fridge for 3-5 days.
So delicious! My husband and I crave this dish.
I love the simplicity of this recipe! Easy to make and filled with flavor! Toasted up some sourdough and it was perfect.
Great to pair with a side salad + creamy dressing.
Thanks for a delicious, one pot dinner, Rene!
Thanks Lindsay! So glad this one was a hit!