Name: Vegan Sun-Dried Tomato Chickpeas Skillet Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 5 cloves garlic (minced); 1/2 cup sun dried tomatoes (chopped); 1/2 teaspoon oregano; 1/2 teaspoon red chili flakes; 1 teaspoon salt; 1/4 teaspoon ground black pepper; 2 (15-ounce) cans chickpeas (drained and rinsed); 1 cup vegetable broth; 1 tablespoon tomato paste; 1 cup vegan cream; 2 cups baby spinach (sliced); 4-5 fresh basil leaves (chopped); 1/2 cup grated vegan parmesan cheese (optional)

Vegan Sun-Dried Tomato Chickpeas Skillet Recipe is one of those meals that smells incredible as it cooks, filling your kitchen with warmth and comfort. It’s creamy, tangy, and packed with flavor—a real treat for busy weeknights when you want something hearty but fuss-free.

A close-up view of a large pot filled with a thick orange sauce mixed with whole round chickpeas and green spinach leaves scattered throughout. There are small pieces of red vegetables or spices spread evenly in the creamy mixture. A wooden spatula with a smooth worn texture is partially visible on the right side, resting inside the pot. The pot is shiny silver on the outside and placed on a white marbled surface with a piece of crusty bread nearby. The overall texture looks rich and creamy with visible herbs and spices mixed in photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Vegan Sun-Dried Tomato Chickpeas Skillet Recipe
Top Tip
How to Serve Vegan Sun-Dried Tomato Chickpeas Skillet Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Vegan Sun-Dried Tomato Chickpeas Skillet Recipe

Why You'll Love This Recipe

Honestly, I fell head-over-heels for this Vegan Sun-Dried Tomato Chickpeas Skillet Recipe the very first time I made it. It’s the perfect balance of creamy and tangy, with just the right kick from chili flakes. Plus, it all comes together in one pan, which means less cleanup and more time to kick back.

Quick & Easy: Ready in just 15 minutes, this recipe is a lifesaver on hectic days.
Rich, Creamy Flavor: The vegan cream and sun-dried tomatoes create a luxurious sauce that’s simply addictive.
Versatile Meal: Serve it over rice, pasta, or with crusty bread—it pairs beautifully with almost anything.
Wholesome & Filling: Chickpeas provide a great plant-based protein punch, keeping you satisfied long after dinner.

A white bowl filled with creamy soup made of chickpeas, green spinach leaves, and red pieces of bell pepper or tomato, with a smooth texture holding all ingredients together in a thick mix; a piece of white bread with a soft inside and golden crust is resting on the edge of the bowl, and a spoon is placed inside the soup on the left side; the bowls sit on a white marbled surface, with a second similar bowl partially seen in the background. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Vegan Sun-Dried Tomato Chickpeas Skillet Recipe plays a role in creating layers of flavor and texture. When choosing your ingredients, think quality and freshness—it really shines through here, especially with the sun-dried tomatoes and fresh basil.

Flat lay of a small puddle of golden olive oil on white ceramic plate, five whole uncracked garlic cloves, a small white bowl filled with chopped deep red sun dried tomatoes, a neat pile of dried oregano leaves, a tiny mound of bright red chili flakes, a small heap of coarse sea salt crystals, a tiny pile of ground black pepper, two white ceramic bowls each filled with rinsed beige chickpeas, a small white bowl of clear golden vegetable broth, a dollop of rich red tomato paste on a white ceramic dish, a small white bowl with smooth creamy vegan cream, a neat bundle of vibrant fresh baby spinach leaves, four fresh green basil leaves, and a small white bowl filled with fine grated vegan parmesan cheese, all ingredients arranged symmetrically with realistic proportions placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive oil: A good-quality olive oil adds richness and helps infuse the garlic flavor into the dish.
Garlic: Minced garlic brings that irresistible aromatic base—don’t rush this step!
Sun-dried tomatoes: These pack in concentrated sweetness and tanginess that lift the whole skillet.
Oregano: Offers a warm, earthy note that balances the tomatoes nicely.
Red chili flakes: Just a pinch adds the perfect amount of heat without overpowering.
Salt & black pepper: Essential for seasoning—remember to taste as you go.
Chickpeas: Drained and rinsed canned chickpeas keep things quick, delivering hearty plant protein.
Vegetable broth: Adds moisture and subtle depth without being heavy.
Tomato paste: Intensifies the tomato flavor for a savory, umami-rich sauce.
Vegan cream: (I use store-bought cashew cream or coconut cream) It makes the sauce luxuriously smooth.
Baby spinach: Adds freshness and a gentle color contrast; it wilts perfectly into the creamy sauce.
Fresh basil leaves: Stirred in at the end for that bright, aromatic finish.
Vegan parmesan (optional): I love sprinkling Violife vegan parmesan on mine for a cheesy touch.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I’ve played around with this Vegan Sun-Dried Tomato Chickpeas Skillet Recipe quite a bit, and honestly, it’s super forgiving. You can tweak it to fit what you have or your personal spice level, and it still tastes great every time.

Variation: Sometimes I swap baby spinach for kale or Swiss chard for a heartier green. It adds a nice chew and keeps the dish vibrant.
Spice it up: For those who adore heat, adding a fresh chopped chili or a dash more red chili flakes amps the flavor beautifully.
Make it smokey: A sprinkle of smoked paprika or a splash of liquid smoke adds an unexpected depth that’s lovely.
Protein boost: Toss in some sautéed mushrooms or tofu cubes if you want extra texture and protein.

Step-by-Step: How I Make Vegan Sun-Dried Tomato Chickpeas Skillet Recipe

Step 1: Sauté the garlic and sun-dried tomatoes

Start by heating the olive oil in a large sauté pan over low to medium heat. Add minced garlic and stir frequently—it should become fragrant but not browned, about 1 to 2 minutes. Then toss in your chopped sun-dried tomatoes along with oregano, red chili flakes, salt, and pepper. Let these cook together for another minute; this step is key for building that rich, aromatic base.

Step 2: Add chickpeas and liquids

Now, add the drained chickpeas, vegetable broth, and tomato paste. Stir well to combine everything. Pour in the vegan cream and stir once more. Bring the skillet to a gentle simmer over medium heat—keep an eye here and let it warm for about 5 minutes until the sauce thickens slightly and all flavors marry together beautifully.

Step 3: Wilt the spinach and add fresh herbs

Once the sauce is warm and creamy, toss in the baby spinach. It will wilt quickly in the heat of the pan—give it a good stir. Just before taking the skillet off the heat, stir in chopped fresh basil leaves for a bright, fresh finish. If you’re using vegan parmesan, sprinkle it on top now so it melts slightly, adding even more indulgence.

Top Tip

Over the years, making this Vegan Sun-Dried Tomato Chickpeas Skillet Recipe, I’ve gathered a few tips that make all the difference between a good meal and a memorable one.

Garlic Timing: Don’t brown the garlic; just cook it until fragrant—it gives a sweeter, mellow flavor without the bitterness.
Sun-Dried Tomatoes: Use the oil-packed variety if you can; draining and chopping them finely helps distribute flavor evenly.
Simmer Gently: Keep the heat medium to low once you add the broth and cream—high heat can make the sauce separate.
Fresh Basil Last: Adding basil right at the end preserves its vibrant aroma and flavor—don't add it too soon.

How to Serve Vegan Sun-Dried Tomato Chickpeas Skillet Recipe

Vegan Sun-Dried Tomato Chickpeas - Serving Suggestion

Garnishes

I always finish it off with a sprinkle of vegan parmesan cheese for that cheesy richness, plus a few extra fresh basil leaves to brighten each serving. Sometimes I add a little drizzle of good olive oil for extra shine and silkiness. A crack of fresh black pepper on top also amps up the flavor.

Side Dishes

This skillet pairs beautifully with crusty artisan bread—perfect for mopping up that luscious sauce. I also love serving it over fluffy rice or tossed with pasta when I want a filling one-pan meal. A baked sweet potato on the side is another game changer, adding natural sweetness that complements the tangy tomato sauce perfectly.

Creative Ways to Present

For special occasions, I sometimes serve this straight from a rustic cast-iron skillet for a cozy, family-style vibe. Adding colorful edible flowers or freshly cracked pink peppercorns on top makes it look restaurant-worthy. Pairing with a simple mixed greens salad dressed in lemon vinaigrette rounds out the meal beautifully and elevates the presentation.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 4 days. The flavors actually deepen overnight, making it a great make-ahead meal for busy days. Just be sure to cool it before sealing to keep the spinach from getting mushy.

Freezing

This recipe freezes well, though I recommend leaving out the fresh basil and spinach if you plan to freeze—it’s best added fresh when reheating. Freeze in a sealed container for up to 2 months, then thaw overnight in the fridge.

Reheating

Reheat gently on the stovetop over low heat, stirring occasionally until warmed through. Adding a splash of vegetable broth or water can help loosen the sauce if it thickened too much. Once hot, stir in fresh basil and spinach for that fresh vibrancy.

Frequently Asked Questions:

Can I use dried chickpeas instead of canned?

Definitely! If you prefer dried chickpeas, soak them overnight and cook until tender before adding to the skillet. Just keep in mind it’ll add quite a bit more prep time.

What’s the best vegan cream to use?

I love using cashew cream for its mild flavor and creaminess, but coconut cream or store-bought oat cream works beautifully too. Just choose unsweetened varieties for savory dishes.

How spicy is this recipe?

The recipe has a gentle kick from red chili flakes that you can adjust to taste. If you like it milder, just reduce or omit the chili flakes. For more heat, feel free to add your favorite chili or hot sauce.

Can I make this gluten-free?

Absolutely! This whole recipe is naturally gluten-free as long as you serve it with gluten-free sides like rice, gluten-free pasta, or gluten-free bread.

Final Thoughts

This Vegan Sun-Dried Tomato Chickpeas Skillet Recipe has become a staple in my kitchen, especially when I want a quick meal that feels special and satisfying. It’s one of those dishes you can count on to please vegans and non-vegans alike. Give it a try—you might just find yourself making it as often as I do!