Creamy Chickpeas with Sun-Dried Tomatoes (Printable)

Creamy chickpeas simmered with sun-dried tomatoes, spinach, and aromatic herbs in a savory sauce. Ready in 30 minutes.

# What You’ll Need:

01 - 2 cans (15 oz each) chickpeas, drained and rinsed

02 - 1 medium yellow onion, finely chopped

03 - 3 garlic cloves, minced

04 - 1/2 cup sun-dried tomatoes, drained and sliced

05 - 2 cups baby spinach, loosely packed

06 - 1 tablespoon olive oil

07 - 1/2 teaspoon red pepper flakes

08 - 1 teaspoon dried oregano

09 - 1 teaspoon dried basil

10 - 1 teaspoon smoked paprika

11 - Salt and black pepper, to taste

12 - 1/2 cup vegetable broth

13 - 3/4 cup heavy cream

14 - 1/2 cup grated Parmesan cheese

15 - 2 tablespoons fresh basil, chopped

16 - Zest of 1 lemon

01 - Heat olive oil in a large skillet over medium heat. Add onion and sauté for 3–4 minutes until softened.

02 - Stir in the garlic, red pepper flakes, oregano, basil, and smoked paprika. Cook for 1 minute until fragrant.

03 - Add sun-dried tomatoes and chickpeas; sauté for another 2 minutes to combine flavors.

04 - Pour in the vegetable broth and bring to a gentle simmer.

05 - Reduce heat to low, stir in the heavy cream and Parmesan cheese. Season with salt and pepper.

06 - Add the spinach and cook until wilted, about 2–3 minutes.

07 - Finish with lemon zest and fresh basil. Taste and adjust salt or herbs as needed.

08 - Serve warm with crusty bread, over rice, or with pasta.

01 -

Ready in 30 minutes but tastes like it simmered all afternoon
That creamy sauce clings to every single chickpea like its holding on for dear life

02 -

The sauce thickens quickly as it cools, so dont panic if it looks thinner than you expect initially
Sun-dried tomatoes packed in oil add extra richness, but drain them well or your dish will become too greasy

03 -

Dont be shy with the salt—chickpeas need seasoning to truly shine in a creamy sauce
Add the spinach at the very end to keep it vibrant and not sad-looking