These delicious chickpeas in a creamy sauce (aka Tuscan chickpeas) are a perfect weeknight dinner. Who doesn’t love sun-dried tomatoes, fresh basil, spinach, and chickpeas in a creamy, wholesome stew?
Inspired by the ingredients of Tuscany and the famous Tuscan chicken, this veggie stew is simply delicious. It’s got onion, garlic, sun-dried tomatoes, fresh basil and spinach, plus some aromatic tomato sauce and plant milk to make it super creamy.
The Tuscan Chickpeas are easy enough to pull together in just 15 minutes, perfect for a quick weeknight dinner or really any time when time is short. Btw, these creamy Butter Beans are similarly quick and delicious 🙂
I typically enjoy this stew with a side of rice, couscous, quinoa, or bulgur. But it tastes as great with a slice of sourdough bread or a slice of toast.
Recipe for vegan Tuscan Chickpeas
Dice onion and mince garlic. Thinly slice the drained sun-dried tomatoes. Heat 1 tablespoon oil in a skillet over medium heat. Add the onion and cook, stirring occasionally until softened, about 3 minutes. Then, add the garlic and cook for 1 minute.
Add plant milk, tomato sauce, water, drained chickpeas, Italian seasoning, salt and pepper. Stir well, and simmer for 5-10 minutes.
Pick basil leaves from the stems. Finely chop the basil stems and add them to the skillet (they will add a great flavor!). Roughly tear or slice the basil leaves and the spinach.
Add spinach and basil to the skillet. Stir and adjust salt and pepper to taste.
Enjoy with rice, couscous, quinoa, a slice of sourdough bread or on toast.
More 15 minute recipes
If you make this recipe, be sure to leave a comment or/and give this recipe a rating! Above all, I love to hear how the recipe turns out in your kitchen.
Vegan Tuscan Chickpeas (15 minutes)
Ingredients
- 1 medium yellow onion
- 2 cloves garlic
- ¾ cup oil-packed sun-dried tomatoes, drained (120g or 8-10 dried tomato halves)
- ½ cup (120 ml) plant milk (I use oat barista but soy or coconut milk taste great too)
- 1 cup (240 ml) tomato sauce
- ¼ cup (60 ml) water
- 1 can (15 oz/400g) chickpeas, drained
- 1 teaspoon dried Italian seasoning (or substitute ½ teaspoon oregano + ½ teaspoon thyme)
- Salt and black pepper to taste
- 2 cups baby spinach
- 8 sprigs fresh basil
- 1 tablespoon olive oil
- Optional: vegan parmesan for serving
Instructions
- Dice the onion and mince the garlic. Thinly slice the drained sun-dried tomatoes. Heat 1 tablespoon oil in a skillet over medium heat. Add the onion and cook, stirring occasionally until softened, about 3 minutes. Add the garlic and cook for 1 minute.
- Add plant milk, tomato sauce, water, drained chickpeas, Italian seasoning, salt and pepper. Stir well, and simmer for 5-10 minutes. Pick basil leaves from the stems. Finely chop the basil stems and add them to the skillet (they will add a great flavor!).
- Roughly tear or slice the basil leaves and the spinach. Add spinach and basil to the skillet. Stir and adjust salt and pepper to taste.
- Enjoy with rice, couscous, quinoa, a slice of sourdough bread or on toast.
Alessandra says
Hi,
I made this recipe the other day and served it with some homemade pita bread. It was delicious, thanks for the easy recipe!
Carbgirl says
Hi Alessandra, Tuscan chickpeas AND homemade pita sounds like the perfect match! Thanks so much for your comment and rating!