- VE
- VN
- GF
- LC
One-Pot Creamy Chickpeas
Looking for an easy, comforting weeknight dinner that’s packed with tuscan inspired flavor and plant-based protein? These One-Pot Creamy Chickpeas check every box: they’re creamy, cozy, full of sun-dried tomato richness, and ready in under 30 minutes. No fancy tools or hard-to-find ingredients — mostly pantry staples and one pot.
Ingredients
Instructions
- Step 1
In a large skillet or pot, heat olive oil over medium heat. Add chopped onion, salt, pepper, and smoked paprika. Cook for 4–5 minutes, until the onion is soft and golden.
- Step 2
Stir in the minced garlic and sun-dried tomatoes. Sauté for another 2 minutes, letting the flavors bloom.
- Step 3
Pour in the chickpeas and coconut milk. Stir well to coat. Bring to a gentle simmer and cook for 8–10 minutes, allowing the sauce to thicken slightly.
- Step 4
Turn off the stove and add chopped spinach and stir until wilted.
- Step 5
Squeeze in the lemon juice and taste — adjust salt or acidity if needed.
- Step 6
Spoon into bowls and top with chopped parsley, cracked black pepper, or chili flakes if you like a kick. Serve with crusty bread, rice, or pasta.
Tips & Tricks
Per serving
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