by These Sundried Tomato and Coconut Braised Chickpeas are what weeknight dinner dreams are made of! Creamy, cozy, and ready in just 20 minutes! We’re talking canned chickpeas, pantry staples, almost no chopping, and one skillet on the stovetop. It’s rich, gingery, just the right amount of coconutty, and perfect over a baked sweet potato or a fluffy pile of rice!
You know those recipes you make once and totally forget about? Yeah… this isn’t one of them.
These Sundried Tomato and Coconut Braised Chickpeas are cozy, creamy, and loaded with bold, rich flavor! But the best part? They come together in just 20 minutes with mostly pantry staples and a handful of kale for a little green goodness. As a Registered Dietitian, this is what I call a weeknight win: nourishing, no-fuss, and seriously satisfying.
If you’re as big a fan of easy, legume-based meals as I am, you already know that beans and chickpeas are the ultimate hack for adding protein and fiber to your plate with minimal effort. They’re a go-to for building filling, balanced main dishes that don’t take all night to prep.
Since I first shared this recipe on Instagram, it’s quickly become a reader favorite, and one of my personal go-to’s! It’s budget-friendly, weeknight-approved, and honestly? Just so, so good.
So What Do They Taste Like?!
Think: Thick, creamy, coconutty, herby, and slightly sweet from the sundried tomatoes. We also get tons of delicious ginger flavor and some tanginess from the lemon juice.
While I’ve tested these braised chickpeas using entirely canned coconut milk or soy milk, I actually like it best when we use a combination of the two. The canned coconut milk makes the coconut chickpeas extra creamy, but the soy milk helps to lighten it up a bit and add some extra protein, a win-win!
What Can I Serve It With?
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I’ve tested these braised chickpeas with so many combinations, but I keep coming back to serving over a baked sweet potato, and the combination seriously can’t be beat.
With that being said, I’ve also tested serving these braised chickpeas with quinoa or rice and it’s also delicious!
Vegan Sundried Tomato and Coconut Braised Chickpeas
Ingredients
- 1 tbsp olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 tbsp ginger, minced
- 2 tsp ground ginger
- 1 540 ml can of chickpeas, drained and rinsed
- 1 can coconut milk, I recommend full fat
- 2 cups unsweetened soy milk
- 1/2 cup sliced sundried tomatoes
- 3 handfuls kale, chopped
- 1 lemon, juiced
- 1/2 tsp salt
To serve
- Sweet potato, quinoa, or brown rice, to pour chickpeas over
Equipment
Instructions
- Cook sweet potato, quinoa, or brown rice as desired.
- Saute diced onion, minced garlic and minced ginger in olive oil over medium heat until the onion is translucent.
- Add drained and rinsed chickpeas, coconut milk, unsweetened soy milk, sundried tomatoes, lemon juice, ground ginger, and salt.
- Bring the mixture to a simmer and cook for 10-15 minutes uncovered until the flavors have developed and chickpeas have softened. Add the kale and let wilt.
- Pour the braised chickpeas over sweet potato, brown rice, or quinoa and enjoy!
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!
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!
Thanks again! And I just subscribed, wanting to get all of your recipes you out out!
Delicious! Perfect for cold and rainy January – highly recommend! I used butter beans and it still tasted so yummy. Thanks!
So happy you liked it, Lucy!
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.
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?
This makes me so happy, thanks for letting me know, Elle!
Absolutely loved it! I substituted a white sweet potato my favorite! It’s delicious and added to my comfort foods list!
I’m so happy to hear that! Thank you so much for sharing 🙂
Loooved this recipe. I added brown rice noodles and it was so hearty!! Thank you for sharing
So happy to hear this Nathalie, thank you for letting me know!
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! ❤️❤️❤️
I’m so happy you liked it, thanks so much for letting me know!
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!!
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!
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?
Hi Desiree, both would work well! I used sundried tomato in oil.
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!
I’m so glad you enjoyed it, Miranda!
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
I’m so happy to hear you loved it, Bonnie!
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!
Hi Caitlin, I’m glad you enjoyed the recipe!