Name: Vegan Sun-Dried Tomato Chickpea Skillet Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Vegan
Ingredients: 1 tablespoon olive oil; 5 cloves garlic (minced); 1/2 cup sun dried tomatoes (chopped); 1/2 teaspoon oregano; 1/2 teaspoon red chili flakes; 1 teaspoon salt; 1/4 teaspoon ground black pepper; 2 (15-ounce) cans chickpeas (drained and rinsed); 1 cup vegetable broth; 1 tablespoon tomato paste; 1 cup vegan cream; 2 cups baby spinach (sliced); 4-5 fresh basil leaves (chopped); Optional: 1/2 cup grated vegan parmesan cheese (e.g., Violife)

There’s something about a rich, comforting skillet dish that just hits the spot, especially when it’s packed with bold flavors and plant-based goodness. This Vegan Sun-Dried Tomato Chickpea Skillet Recipe is exactly that—a creamy, garlicky, sun-dried tomato-infused celebration that’s truly worth every bite.

A saucepan filled with a creamy orange chickpea curry that has two main layers: round chickpeas giving a bumpy texture mixed with wilted dark green spinach leaves and bits of red peppers, creating contrast throughout. A wooden spoon is partially immersed near the bottom right, its light brown wood grain visible and a bit shiny from the sauce. The pan has a white interior edge and a shiny metal handle, placed on a white marbled textured surface with a piece of bread peeking from the bottom left corner. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Vegan Sun-Dried Tomato Chickpea Skillet Recipe
Top Tip
How to Serve Vegan Sun-Dried Tomato Chickpea Skillet Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Vegan Sun-Dried Tomato Chickpea Skillet Recipe

Why You'll Love This Recipe

I’ve made this Vegan Sun-Dried Tomato Chickpea Skillet Recipe so many times, and each time it feels like a little warm hug. It’s packed with flavor, simple to whip up in one pan, and perfectly creamy without any dairy. Plus, it’s great for busy weeknights when you want something nourishing and exciting without tons of fuss.

Quick & Easy: Ready in just about 15 minutes, it’s perfect when you want a wholesome meal fast.
One Skillet Wonder: Minimal cleanup—everything cooks up in a single pan.
Flavor Explosion: Sun-dried tomatoes, garlic, fresh basil, and a hint of chili flakes make each bite irresistibly tasty.
Versatile Comfort Food: Serve it over rice, pasta, or alongside crusty bread – it adapts beautifully.

A white bowl filled with a thick dish made of round chickpeas, creamy orange sauce, and wilted green spinach pieces mixed with small slices of red pepper, creating a colorful and hearty look. A piece of light golden toasted bread leans against the side of the bowl, slightly soaking in the sauce. A metal spoon stands inside the bowl, partially visible, ready to scoop the meal. In the background, there is another white bowl with the same dish, slightly out of focus, all placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The ingredients here come together like old friends, each bringing a unique flavor or texture that makes this dish shine. When I shop for this recipe, I always look for sun-dried tomatoes packed in olive oil for that extra richness, and fresh basil that smells vibrant—it really lifts the whole skillet.

Flat lay of a simple white ceramic bowl filled with golden chickpeas, a small white bowl of vibrant red chopped sun dried tomatoes, a small white bowl containing smooth creamy vegan cream, fresh bright green baby spinach leaves neatly piled, a few fresh basil leaves roughly chopped, five whole uncracked garlic cloves, a small white bowl holding rich red tomato paste, a small white bowl with glossy olive oil, a small white bowl of mixed dried oregano and crushed red chili flakes, a small white bowl of coarse salt crystals, a small white bowl of ground black pepper, and a small white bowl with finely grated vegan parmesan cheese, all ingredients fresh and natural, arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive Oil: The base for sautéing garlic, it adds a subtle fruity richness.
Garlic: Minced fresh garlic turns golden and fragrant, creating a flavorful foundation.
Sun-Dried Tomatoes: Chopped sun-dried tomatoes bring a concentrated, tangy sweetness that’s the heart of this dish.
Oregano: A small herbaceous touch that enhances the Mediterranean vibe.
Red Chili Flakes: Adds a gentle heat that balances the creaminess perfectly.
Salt & Black Pepper: Essential for seasoning to brighten and round out flavors.
Chickpeas: Protein-packed and hearty, they soak up all the lovely tomato and herb notes.
Vegetable Broth: Adds moisture and depth without overpowering the other flavors.
Tomato Paste: Intensifies the tomato flavor and adds a rich texture.
Vegan Cream: Makes the sauce luxuriously creamy—homemade cashew cream or store-bought works great.
Baby Spinach: Adds a fresh, slightly earthy contrast and brightens the dish.
Fresh Basil: Stirred in at the end, it adds a burst of freshness and herbal brightness.
Vegan Parmesan (optional): Uplifts the dish with a savory, cheesy note that’s totally optional but oh-so-good.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love most about this Vegan Sun-Dried Tomato Chickpea Skillet Recipe is how flexible it is. I often tweak it depending on what’s in my fridge or what flavor profiles I’m craving, and it always holds up beautifully.

Variation: Sometimes I swap baby spinach for kale or add a handful of chopped artichoke hearts for extra texture. It’s a little twist that makes dinner feel new without extra work.
Spice it up: If you like more heat, I add a dash more red chili flakes or even a pinch of smoked paprika for a smoky kick.
Richness Swap: I’ve made it with coconut cream instead of vegan cream for a subtly sweeter, tropical note.
Protein Boost: Throw in some sautéed mushrooms or crumbled tofu to bulk it up even more.

Step-by-Step: How I Make Vegan Sun-Dried Tomato Chickpea Skillet Recipe

Step 1: Warm the Olive Oil and Garlic

Start by heating a tablespoon of olive oil in a large sauté pan over medium-low heat. Add the minced garlic and cook gently for 1 to 2 minutes, stirring frequently. The key here is not to rush—low and slow lets the garlic become fragrant and lightly golden without burning, which can make it bitter.

Step 2: Add Sun-Dried Tomatoes and Spices

Next, stir in your chopped sun-dried tomatoes, oregano, red chili flakes, salt, and pepper. Cook everything together for about a minute. This quick step helps toast the herbs and spices just enough to bring out their full flavor but keeps the sun-dried tomatoes soft and luscious.

Step 3: Combine Chickpeas and Liquids

Now add the drained chickpeas, vegetable broth, tomato paste, vegan cream, and baby spinach to the pan. Give it a good stir to combine everything evenly. Increase the heat to medium and bring it to a gentle simmer. Let it cook for about 5 minutes, stirring occasionally until the spinach has fully wilted and the sauce is warm and slightly thickened.

Step 4: Finish with Fresh Basil and Vegan Parmesan

Once you’re happy with the seasoning (taste and add more salt, pepper, or chili flakes if needed), remove the skillet from the heat. Stir in fresh chopped basil and, if you like, sprinkle in some grated vegan parmesan cheese. Serve immediately—you’ll enjoy that melty, herby finish straight from the pan.

Top Tip

From my experience cooking this Vegan Sun-Dried Tomato Chickpea Skillet Recipe, little details make a big difference. Here are some insider tips I’ve learned to help you get it just right every time.

Gentle Garlic Cooking: Never crank the heat to cook garlic; it burns fast and turns bitter. Keep the temperature low to coax out all its mellow goodness.
Quality Sun-Dried Tomatoes: Using sun-dried tomatoes packed in oil will give your dish a silkier texture and stronger tomato flavor compared to dry-packed ones.
Season Gradually: Taste throughout the cooking process. Sometimes the broth or tomato paste adds enough saltiness; adding too much at once can throw the balance off.
Fresh Basil at the End: Add basil right at the end to preserve its brightness and aroma—cooking it too long dulls those lovely herbal notes.

How to Serve Vegan Sun-Dried Tomato Chickpea Skillet Recipe

Sun-Dried Tomato Chickpeas - Serving Suggestion

Garnishes

I usually finish this skillet with a sprinkle of freshly chopped basil and a little vegan parmesan cheese if I have it on hand. Sometimes, I also add a drizzle of good quality olive oil right before serving—it just adds a lovely sheen and boosts the flavor. A crack of black pepper on top never hurts either.

Side Dishes

This skillet shines alongside crusty artisan bread, perfect for soaking up the creamy sauce. For a heartier meal, I love serving it over fluffy rice, cooked pasta, or even stuffed inside a baked sweet potato for a comforting dinner.

Creative Ways to Present

For dinner parties, I sometimes spoon this chickpea skillet into individual shallow bowls and garnish with microgreens and a lemon wedge on the side. It feels elegant but stays true to its rustic roots. Or serve it family-style with lots of colorful salad greens on the side for a vibrant contrast.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and it keeps beautifully for up to 3 days. I find the flavors actually deepen overnight, making it taste even better the next day.

Freezing

This recipe freezes well if you want to prep in advance. Just let it cool completely, portion it into freezer-safe containers, and it will last up to 2 months. When thawed, the cream texture holds up nicely if you reheat gently.

Reheating

I usually reheat leftovers over low heat on the stove, stirring gently until warmed through. If it feels a bit thick, just add a splash of vegetable broth or water to loosen it back up without diluting the flavor.

Frequently Asked Questions:

Can I use dry-pack sun-dried tomatoes instead of oil-packed?

You can, but I recommend rehydrating dry-pack sun-dried tomatoes in warm water for about 10 minutes to soften them before adding to the skillet. Oil-packed tomatoes offer more flavor and creaminess, but dry-packed are a fine substitute in a pinch.

What’s a good substitute for vegan cream?

Cashew cream is my go-to homemade substitute—you can blend soaked cashews with water until silky smooth. Alternatively, canned coconut cream or store-bought oat cream works well, depending on your taste preferences.

Can I make this recipe gluten-free?

Absolutely! This skillet itself is naturally gluten-free. Just make sure to serve it with gluten-free bread, rice, or gluten-free pasta to keep everything safe and delicious.

How spicy is this recipe?

The red chili flakes add a mild to moderate heat that you can easily adjust by adding more or less. If you prefer it less spicy, reduce the chili flakes or omit them altogether, and the dish will still be wonderfully flavorful.

Final Thoughts

This Vegan Sun-Dried Tomato Chickpea Skillet Recipe holds a special place in my rotation because it delivers big, satisfying flavors without any fuss. It’s that kind of meal that feels like you put in much more effort than you actually did — perfect for impressing yourself or others on any night. I can’t recommend you try it enough, whether you’re feeding yourself or a crowd. Once you do, I bet it’ll become one of your go-to cozy, plant-based dishes too.