Introduction
This creamy Tuscan chickpea skillet is a rich and comforting vegan dinner that everyone will love. Featuring tender chickpeas simmered in a garlic-infused coconut cream sauce, this dish is packed with flavor thanks to sun-dried tomatoes and fresh spinach. It’s a one-pan meal that can be prepared in just 30 minutes, making it perfect for weeknight dinners!
Ingredients You Will Need
Gather the following ingredients to create this delicious dish:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon smoked paprika
- ¼ teaspoon red pepper flakes (optional)
- 2 cans (15 oz each) chickpeas, drained and rinsed
- ½ cup sun-dried tomatoes (oil-packed, drained and sliced)
- 1 cup vegetable broth
- 1 cup full-fat coconut milk (or cashew cream)
- 3 cups fresh baby spinach
- Salt and black pepper to taste
- Optional garnish: fresh basil or parsley, chopped, vegan parmesan
Cooking Instructions
To make this creamy Tuscan chickpea skillet:
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3–4 minutes until soft.
- Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Add the Italian seasoning, smoked paprika, and optional red pepper flakes, stirring well to coat the onions and garlic.
- Introduce the chickpeas and sun-dried tomatoes, mix thoroughly.
- Pour in the vegetable broth and coconut milk, then stir in the spinach until wilted. Season with salt and pepper to taste.
- Let it simmer for a few minutes until everything is heated through. Serve warm, garnished with fresh herbs and vegan parmesan if desired.
Enjoy your hearty and flavorful vegan dinner!