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
Ingredients
- 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
Instructions
- 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!
Did you know I’ve created a virtual course called Thriving on Plant-Based Fundamentals, to help YOU on your journey with a plant-based diet? Whether you’re plant-curious, vegetarian or vegan, this course is for you! Learn everything you need to know about micronutrients you need on a plant-based diet, how to have a balanced plate, how to meal plan and my top budgeting tips for food. Interested? Send an email to [email protected] to be added to the Waitlist- Enrollment opens soon!
Did you know I take virtual nutrition counseling clients? Book a FREE 15-minute phone consultation here to see if we’d be a good fit!
Want more recipes? Check out my Pinterest, Youtube or Instagram for tons more!
Rachel Goldfarb says
This was outstanding! I made mine over brown rice and used spinach and light coconut milk instead. Loved it so much! Super easy to make. I generally don’t like the taste of strongly spiced ginger meals. And I was hesitant to put this amount of ginger in my dish! But I followed the roe joe for the minced and dried and it came out perfect. The sun dried tomatoes added such nice sweet flavor. Percent garbanzo beans dish. I may add a second can of garbanzo beans next time too. Thanks for such a great dinner!
Lauren McNeill says
Thank you so much for your review, this makes me so happy! I completely agree that the ginger makes the dish, and love the idea of another can of garbanzo beans. Happy cooking!
Rachel Goldfarb says
Thanks again! And I just subscribed, wanting to get all of your recipes you out out!
Lucy Malpas says
Delicious! Perfect for cold and rainy January – highly recommend! I used butter beans and it still tasted so yummy. Thanks!
Lauren McNeill says
So happy you liked it, Lucy!
Shelley says
This was soooo good! I loved it and so did the family. I used spinach because I didn’t have any kale. But I am growing some now so I’ll pull some off and use for this recipe.
Elle Bee says
This recipe was truly amazing! I followed it to a T, and my husband – who hates anything that isn’t meat, cheese or bread – actually enjoyed it! Do you happen to have the nutritional information for each serving?
Lauren McNeill says
This makes me so happy, thanks for letting me know, Elle!
Kelly Koga says
Absolutely loved it! I substituted a white sweet potato my favorite! It’s delicious and added to my comfort foods list!
Lauren McNeill says
I’m so happy to hear that! Thank you so much for sharing 🙂
Nathalie says
Loooved this recipe. I added brown rice noodles and it was so hearty!! Thank you for sharing
Lauren McNeill says
So happy to hear this Nathalie, thank you for letting me know!
Mel says
Thank you for this recipe! It was perfect and I love all the nutrients here.
I made the recipe as is, except I subbed in spinach for the kale (it’s what I had on hand), added a little turmeric, and a skosh of cornstarch to thicken just a bit.
I served it with baked sweet potatoes (like the pic)! For the leftovers, I plan to serve with quinoa! ❤️❤️❤️
Lauren McNeill says
I’m so happy you liked it, thanks so much for letting me know!
Anonymous says
Hi Lauren! This is a delicious autumnal recipe.
Can it be stored in the fridge? How long last leftovers? Do you think it can be frozen?
Thanks so much!!
Lauren McNeill says
So happy to hear you enjoyed it! Yes, leftovers can be stored in the fridge for 3-4 days. I’ve never tried freezing it, but give it a try! I’d recommend adding the greens when reheating after frozen. Let me know how it goes!
Desiree says
Hello!! This recipe looks amazing I am so excited to try it tonight! Do you use sun-dried tomatoes that are in oil and herbs or dried?
Lauren McNeill says
Hi Desiree, both would work well! I used sundried tomato in oil.
Miranda says
wow. this is a new winter comfort food favourite of mine. I added mushrooms and a veg soup cube along w some basil. the sweet potato really balances all the flavours so well!
Lauren McNeill says
I’m so glad you enjoyed it, Miranda!
Bonnie says
Excellent dish! I’m slowly transitioning to vegan and came upon the recipe. All the goodness I love! I’m not a lemon person so I kept that out but it’s great !!
Thank you
Lauren McNeill says
I’m so happy to hear you loved it, Bonnie!
Caitlin says
I personally prefer dishes that are more savory – the sweet potato was fine but the addition of plant milk and coconut milk made this recipe cakey in flavor (yes I used unsweetened plain milk). I just added some smoked paprika and that helped! I wish I had that savory spice (from TJoes), that would have worked great. Otherwise the recipe was great and it was a really easy dinner!
Lauren McNeill says
Hi Caitlin, I’m glad you enjoyed the recipe!