Creamy Vegan Chickpea and Tomato Stew
A wholesome and creamy vegan chickpea and tomato stew packed with flavors from sun-dried tomatoes, Italian herbs, and baby spinach. Perfect for a cozy dinner with sourdough bread.
This Creamy Vegan Chickpea and Tomato Stew is the perfect comfort food that’s not only hearty and flavorful but also incredibly nourishing. With the sweetness of cherry tomatoes, the richness of sun-dried tomatoes, and the creaminess from vegan cream or coconut milk, this stew is a delightful combination of taste and nutrition. The addition of chickpeas and baby spinach makes it a well-rounded plant-based meal you can enjoy any time of the year. Serve it warm with fresh sourdough for a satisfying experience.
Ingredients
Nutritional Information
- Calories: 310
- Total Fat: 12g
- Saturated Fat: 5g
- Cholesterol: 0mg
- Sodium: 460mg
- Total Carbohydrates: 38g
- Dietary Fiber: 9g
- Sugars: 10g
- Protein: 10g
Directions
1. Saute the Base
Heat a pan over medium heat. Add the halved cherry tomatoes, minced garlic, and chopped onion. Stir, cover, and cook until the tomatoes become very soft.
2. Add Flavor
Add tomato paste, chopped sun-dried tomatoes, Italian seasoning, salt, and black pepper. Mix everything well to combine the flavors.
3. Make it Creamy
Pour in the vegan cream or full-fat coconut milk. Stir gently until the mixture becomes smooth and creamy. Add water as needed to reach your preferred consistency.
4. Add the Greens and Protein
Add the baby spinach and drained chickpeas. Stir and cook until the spinach wilts and everything is evenly mixed.
5. Final Touch
Taste and adjust seasoning if needed. Serve hot, topped with fresh chopped basil and a sprinkle of vegan parmesan. Enjoy with slices of sourdough bread.
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