Introducing vegan tuscan chickpeas - a high protein and one pot plant based dinner recipe. This recipe is packed with flavor and is a vegan version of tuscan chicken. This recipe is creamy and delicious. It goes great with sides or on its own. I know you will be obsessed with this recipe.
Chickpeas are my favorite source of plant protein. For another yummy chickpea recipe try my barbecue chickpea tacos or my buffalo chickpea quesadilla.
Why you'll love this recipe
It's made in one pot and is easy to make.
These chickpeas are perfect for a healthy plant based dinner.
This recipe is dairy free, vegetarian, vegan and gluten free.
Chickpeas make this recipe rich in plant protein.
Instructions
Cook onions and garlic in pan.
Add all ingredients except for spinach and simmer for 15 minutes.
Fold in spinach and stir until wilted.
Serve chickpeas with your favorite sides and toppings.
Ingredients
- onion
- garlic
- coconut milk
- basil
- nutritional yeast
- mustard
- lemon
- italian seasoning
- tomato paste
- sun dried tomatoes
- chickpeas
- spinach
- salt/pepper to taste
Storage instructions
You can store the extra chickpeas in a sealed container in your fridge for up to 3 days.
Equipment
You just need a skillet for this recipe.
Recipe FAQS
What sides go best with this recipe?
I like rice, quinoa or bread with these chickpeas.
Substitutions
- Parsley - can be subbed with basil.
- Nutritional yeast - can be subbed with parmesan or vegan parmesan, if you sub this add it in at the end vs the beginning. The nutritional yeast can also be omitted but keep in mind that this is a flavor booster.
- Coconut milk - I do not recommend subbing the coconut milk. I promise you that the coconut milk taste is covered with all of the flavor additions. If you must sub, try cashew cream.
- Spinach - can be subbed with any leafy green or omitted.
Other one pot dinner recipes
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Vegan Tuscan Chickpeas
Ingredients
- ½ onion - finely chopped
- 3 cloves garlic - minced
- 1 cup full fat coconut milk from a can*
- ½ cup vegetable broth
- 1 cup basil - finely chopped
- 2 tablespoon nutritional yeast
- 1 tablespoon dijon mustard
- juice from ½ lemon
- 1 teaspoon Italian seasoning or sub a mixture of thyme and oregano
- 4 tablespoon tomato paste
- 1 8 oz package or 3 oz jar of sun dried tomatoes
- 1 can chickpeas - drained
- 3-4 cups spinach or green of choice
- salt/pepper to taste
Instructions
- Heat oil in a skillet over medium heat. Add onions and garlic. Cook for about 6 minutes or until softened.
- Add all remaining ingredients except for spinach. Mix together until fully combined. Bring mixture to a simmer and simmer for 15-20 minutes.
- Turn heat to low and add in spinach. Stir until wilted. Remove from heat and let cool.
- Serve chickpeas with sides of choice, I recommend toasted sourdough, quinoa or rice.
Dan
Made it tonight, it's awesome! Love that it's gluten free & vegetarian, and delicious (and easy!)
Kristi
Thank you dan!
FayB
Wow…. Just wow. This will be a do again and again. It’s just creamy, tasty deliciousness.
Kristi
Thank you FayB!
Pee
Incredibly flavoursome with great texture. BF and I absolutely loved it. Served with warm flatbreads. We did de-vegan the recipe by replacing the nutritional yeast with Parmesan though (sorry!). Thank you for a great recipe!
Kristi
so glad you liked it Pee!
Sofia Tj-Gunawan
Hi! I just found your recipe while casually strolling my IG. Though the recipe calls for fully vegan ingredients, I had to put my leftover chickens and used fresh tomatoes because I didn't have any sun-dried tomatoes in hands.
Planned to make it ahead for breakfast next day, but really couldn't resist when I tasted to adjust seasonings. I love it to bits. And my husband, who's crazy for chickpeas, love it too and immediately had one with creamcheese bagel!
Kristi
Thank you Sofia!
Lily
This was so delicious and super easy to make!
Kristi
Thanks Lily!
Naomi Bell
My husband and I are not vegetarian. I can't believe a recipe this easy is so delicious. Served with rice this time as I'm gluten free (and dairy free) but I'm still looking for the perfect crusty bread recipe. I'll be making this regularly!!!
Kristi
Thank you Naomi!
Mary Williams
Tried this recipe this week! It was delicious. I may put fewer sundried tomatoes in there next time, but that's just my preference.
Kristi
Thanks Mary!
estebanyjorgito
Great recipe - also for a nice dinner evening with friends.
I did not have a coconut cream when I made it, so I can tell a substitution with oat cream works as well (oatly oat cream here in Germany has a very neutral taste).
In the end I balanced it off with a pinch of harissa spice mix that I have on my shelf, which also includes some cinnamon. The dish was a clear winner and will be served again soon!