Excuse me while I eat these vegan sundried tomato and coconut braised chickpeas every day for the rest of Fall. This recipe is creamy, decadent, and so, so easy to make. I shared this recipe on my Instagram about a year ago and you all went nuts for it. As in, I think it’s the most made recipe that I’ve ever shared. I’m so happy that you all love it as much as I do! I felt like it was due time for the recipe to have a permanent home here on my blog.
These sundried tomato and coconut braised chickpeas were adapted and inspired by The Kitchn. I amped up the quantities of the spices and changed up the broth a bit to make it less coconut heavy. Canned coconut milk can be pretty expensive if you need more than one can per recipe, and I wanted to switch to plant-based milk to make the recipe more budget-friendly. I’m also a ginger fiend, so the amount needed to go way up.
This recipe comes together in 20 minutes flat, depending on how you choose to cook your potatoes or grain (I usually steam my potatoes in the microwave for convenience and ease). I love that these sundried tomato and coconut braised chickpeas rely mostly on pantry staples, meaning that you can throw the recipe together even when it feels like you have nothing on hand. I also love that it requires almost no chopping, which is perfect for those nights you get home from work and can’t be bothered to be standing in the kitchen all night.
The perfect weeknight meal. Simple, nutritious, and delicious. I make this recipe time and time again because I seriously love it that much, and judging by how much you guys share it with me, I know you love it, too!
Vegan Sundried Tomato and Coconut Braised Chickpeas
These quick, easy, and delicious vegan sundried tomato and coconut braised chickpeas come together in under 20-minutes and rely on pantry staples, making them the perfect weeknight meal!
- 1 can chickpeas drained and rinsed
- 1 medium onion diced
- 4 cloves garlic minced
- 2 tbsp ginger minced
- 2 tsp ground ginger
- 1 can coconut milk I recommend full fat
- 2 cups unsweetened plant-based milk
- 3 handfuls kale chopped
- 1/2 cup sliced sundried tomatoes
- 1 lemon juiced
- 1/2 tsp salt
- Sweet potato, quinoa, or brown rice to pour chickpeas over
Cook sweet potato, quinoa, or brown rice as desired.
Saute diced onion, minced garlic and minced ginger on medium heat until onion is translucent
Add drained and rinsed chickpeas, coconut milk, unsweetened plant-based milk of choice, kale, sundried tomatoes, juice of the lemon, ground ginger, and salt
Bring mixture to a simmer, and cook for 10-15 minutes until flavors have developed and chickpeas are softened
Once done, pour over sweet potato, brown rice, or quinoa and enjoy!
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