Creamy Sun-Dried Tomato and Chickpea Skillet

Name: Creamy Sun-Dried Tomato and Chickpea Skillet
Total time: 15 min
Yield: 4 personnes
Ingredients: 1 tbsp olive oil; 1 tbsp tomato paste; 4 cloves garlic, minced; 7 oz oil-packed julienne sun-dried tomatoes, drained; 2 tsp Italian seasoning; 1 ½ tsp Cajun seasoning; ¼ tsp kosher salt; 2 (15-oz) cans chickpeas, drained; 1 (14-oz) can full-fat coconut milk; 2 cups fresh baby spinach; Fresh basil; Rice or toasted naan

Chickpeas, sun-dried tomatoes, and a velvet-textured tomato sauce come together in this plant-based dinner. Ready in fifteen minutes, this dish offers a robust profile of flavors suitable for quick weeknight cooking.

15 min

4 pers

skillet

Plat

vegan

healthy

easy

chickpea

Well Plated

Ingrédients

4 pers

1 tbsp olive oil
1 tbsp tomato paste
4 cloves garlic · minced
7 oz oil-packed julienne sun-dried tomatoes · drained
2 tsp Italian seasoning
1 1/2 tsp Cajun seasoning
1/4 tsp kosher salt
2 cans chickpeas · drained
1 can full-fat coconut milk
2 cups fresh baby spinach
Fresh basil
Rice or toasted naan

Préparation

1
Heat the olive oil in a deep skillet or Dutch oven over medium heat. Stir in the tomato paste and minced garlic, cooking for 30 seconds while breaking up the paste.
2
Incorporate the sun-dried tomatoes, Cajun seasoning, Italian seasoning, and salt into the skillet.
3
Add the chickpeas and coconut milk, stirring to combine, and bring the mixture to a gentle simmer.
4
Simmer for 4 minutes, stirring periodically, until the sauce has thickened. Fold in the baby spinach in small batches until wilted.
5
Taste and adjust the seasoning as needed. Garnish with fresh basil and serve warm alongside rice or toasted naan.