Creamy Tomato Chickpeas
These Creamy Tomato Chickpeas make the perfect one-pot vegan dinner! Ready in just 30 minutes with simple ingredients!
Equipment
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
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.
Nutrition
Calories: 326kcal | Carbohydrates: 40g | Protein: 14g | Fat: 14g