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These Creamy Spinach & Pesto Chickpeas are served with lemon parmesan rice. A delicious vegan dinner that takes less than an hour | ThisSavoryVegan.com

Creamy Spinach & Pesto Chickpeas

Print Recipe
These Creamy Spinach & Pesto Chickpeas are served with lemon parmesan rice. A delicious vegan dinner that takes less than an hour!
Course Main Course
Cuisine American
Keyword chickpeas, easy, pesto, quick, rice, spring, summer, vegan parmesan
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 5
Calories 556

Equipment

  • 2 skillets

Ingredients

FOR THE LEMON PARMESAN RICE

FOR THE SPINACH & PESTO CHICKPEAS

  • 1 tablespoon olive oil
  • 2 15-ounce cans chickpeas drained & rinsed
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 1/4 cup vegan pesto see notes
  • 1 cup non-dairy cream separated
  • 2 cups spinach chopped
  • 10 large basil leaves chopped, plus more for serving
  • salt to taste
  • grated vegan parmesan optional, for serving

Instructions

  • Heat the oil in a skillet over medium heat. Add the shallot & garlic and cook down for a minute. Add the rice & pepper and toast for 2-3 minutes, stirring frequently. Pour in the broth and stir. Bring to a boil, cover, lower the heat and simmer for 20 minutes. Remove the lid, add the lemon juice & parmesan and stir until the cheese is melted. Taste and add salt if needed.
  • While the rice is simmering, heat the oil in another skillet over medium heat. Add the chickpeas, garlic power & pepper and cook down for a few minutes, stirring frequently. Once the chickpeas start to brown, pour in the pesto & 1/2 of the cream. Stir until combined and add the spinach. Continue to stir, adding the rest of the cream a little at a time, until the spinach is wilted. Simmer until the rice is done.
  • Right before serving, add the basil to the chickpeas, taste and add salt to taste.
  • To serve, add rice to each plate and top with the chickpeas. Sprinkle with grated parmesan, top with more fresh basil and enjoy!

Video

Notes

  • I used pre-made vegan pesto from Trader Joe's. If you need a homemade pesto recipe, you can get one here or here.
  • For a lighter version, you could swap the non-dairy cream with non-dairy milk. OR you could sub half of the non-dairy cream with broth.

Nutrition

Calories: 556kcal | Carbohydrates: 67g | Protein: 18g | Fat: 25g