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.
Whether you're vegan, vegetarian, or just chickpea-obsessed like myself, this is one of those back-pocket recipes you'll crave all season. Looking for more plant based weeknight meals, try my vegan sun-dried tomato pasta.
Why You’ll Love This Recipe
One-pot magic = minimal dishes
Naturally vegan and gluten-free
Pantry-friendly ingredients
Packed with plant protein and fiber
Bold, comforting Tuscan flavors
Ingredients
Pantry Staples
1 tbsp olive oil
½ tsp smoked paprika
½ tsp black pepper
1 tsp salt
2 cans (15 oz each) chickpeas, drained & rinsed
1 can (13.5 oz) full-fat coconut milk (unsweetened)
Fresh Ingredients
½ white onion, finely chopped (about 175g)
5 garlic cloves, minced
2 cups fresh spinach, chopped (about 90g)
½ lemon, juiced
Fresh parsley (optional, for garnish)
Flavor Boosters
½ cup sun-dried tomatoes in oil, chopped (about 100g)
overhead od creamy chickpeas in a bowl Instructions
Sauté the aromatics 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.
Add garlic & sun-dried tomatoes Stir in the minced garlic and sun-dried tomatoes. Sauté for another 2 minutes, letting the flavors bloom.
Add chickpeas & coconut milk 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.
Add spinach & lemon Turn off the stove and add chopped spinach and stir until wilted. Squeeze in the lemon juice and taste — adjust salt or acidity if needed.
Serve & garnish 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.
close upo reamy chikpeas in a pan
How to Serve
Over fluffy white or brown rice
With toasted sourdough or pita
Tossed with cooked orzo or pasta
As a hearty side with grilled protein
Recipe Tips & Swaps
Use kale instead of spinach for a heartier green (don't turn the stove off wen adng kale to the chickpea pot for another 1-2 minutes)
Sub in white beans or cannellini if you don’t have chickpeas
Add nutritional yeast for a savory, cheesy depth
Stir in chili flakes or hot sauce if you love heat
These One-Pot Creamy Chickpeas are a cozy, plant-based dinner made with pantry staples like chickpeas, sun-dried tomatoes, and coconut milk. Seasoned with garlic, paprika, and fresh lemon juice, this vegan recipe comes together in under 30 min.
2-15 oz (850g) cans of chickpeas or garbanzo beans drained and rinsed
2cups (90g) spinach chopped
1 can (13.5oz) unsweetened coconut milk
1/2 lemon
fresh parsley (optional garnish)
Instructions
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.
Stir in the minced garlic and sun-dried tomatoes. Sauté for another 2 minutes, letting the flavors bloom.
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.
Turn off the stove and add chopped spinach and stir until wilted.
Squeeze in the lemon juice and taste — adjust salt or acidity if needed.
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.
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