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.
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.
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.
- coconut milk
- nutritional yeast
- italian seasoning
- tomato paste
- sun dried tomatoes
- salt/pepper to taste
You can store the extra chickpeas in a sealed container in your fridge for up to 3 days.
You just need a skillet for this recipe.
What sides go best with this recipe?
I like rice, quinoa or bread with these chickpeas.
- 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
- 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
- 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.