Easy Chickpea Recipe with Creamy Tomato Sauce
Tender chickpeas simmered in a rich tomato sauce with coconut cream, tahini, red onions, and smoky spices. An easy, dairy-free, one-pot vegan dinner.
Ingredients
- 2 red onions thinly sliced
- Olive oil enough to sauté the onions (approximately 1–2 tablespoons)
- 1 teaspoon garlic powder
- Smoked paprika to taste
- Dried oregano to taste
- Salt and black pepper to taste
- ¼ cup 70 ml coconut cream
- 100 ml tomato sauce plain passata
- 1 small bell pepper chopped
- 1 tablespoon tahini
- 500 ml 2 cups water, plus more as needed
- 2 cans chickpeas 300 g each, can weight as supplied, drained and rinsed
- Juice of ½ lemon
- Fresh parsley chopped
- Approximately 1 additional cup 240 ml water
Instructions
- Sauté the onions. Heat the olive oil in a pot over medium heat. Add the sliced red onions and sauté for approximately 2 minutes.
- Add the spices. Stir in the smoked paprika, oregano, garlic powder, salt, and black pepper. Cook for another 30 seconds, stirring to prevent burning.
- Add the sauce ingredients. Pour in the coconut cream and tomato sauce. Add the chopped bell pepper and tahini, stirring until everything is combined.
- Simmer the sauce. Add 500 ml (2 cups) of water. Reduce the heat to low and simmer gently for approximately 30 minutes. Stir occasionally and add a little extra water if necessary to prevent sticking. The onions should soften and the sauce should become creamy.
- Add the chickpeas. Stir in the drained chickpeas, lemon juice, chopped parsley, and approximately 1 cup (240 ml) of water.
- Finish cooking. Simmer for another 15 minutes, stirring occasionally, until the chickpeas are heated through and the sauce reaches your preferred consistency.
- Serve. Taste and adjust the seasoning. Serve warm with creamy polenta, crusty bread, rice, or pickled vegetables.
Notes
- Coconut cream: Use unsweetened coconut cream for the best flavor.
- Sauce consistency: The sauce thickens as it simmers. Add water gradually if it becomes too thick.
- Chickpeas: The final yield depends on whether the 300 g listed on each can includes the liquid.
- Serving suggestion: Polenta and pickled vegetables make a particularly good combination with this dish.
- Storage: Refrigerate leftovers promptly in an airtight container for 3–4 days.
