Many chickpea recipes can feel a little too plain or one-note. This creamy sun-dried tomato chickpea dish absolutely is not.
It’s hearty, full of rich flavor, and delivers that perfect balance of tangy, savory, and creamy in every bite.
Paired with fluffy basmati rice, it’s the kind of comfort food you’ll come back to again and again—simple to make, yet special enough to feel like a restaurant-style meal.
Why You’ll Love This Dish
The first thing that makes this recipe shine is its use of sun-dried tomatoes. They add a bold, tangy sweetness that instantly elevates the creamy chickpea base.
Another reason is versatility. You can serve it over rice, quinoa, or couscous, making it easy to adapt to your pantry staples.
It also works beautifully as a standalone stew if you’re after something warm and cozy without the grains.
And finally, it’s approachable. Even if you’re not experienced in vegetarian cooking, the steps are straightforward, and the results are rewarding.
Key Ingredients That Make It Special
The ingredients in this dish are simple, but each one plays an important role in building flavor.
The sun-dried tomato oil isn’t just for frying—it’s a flavor base. It carries the essence of the tomatoes and gives depth to the sautéed onion and garlic.
Chickpeas provide protein and substance. They soak up the creamy sauce while keeping their texture intact, so you end up with a dish that feels both filling and light.
The addition of cream and Parmesan ties everything together, transforming a tomato-forward base into something velvety and indulgent.
And the Italian seasoning adds a gentle herbal lift, balancing richness with freshness.
Step-by-Step Cooking Guide
Start by getting your rice going. Basmati works beautifully here because of its fluffy texture and subtle nutty aroma. As it cooks, you’ll prepare the chickpea mixture so everything is ready at the same time.
In a large pan, heat the sun-dried tomato oil and sauté the onion and garlic until golden and softened. This stage is crucial because it builds the foundation of flavor.
Once the onion and garlic are fragrant, stir in the tomato puree. Frying it briefly intensifies its taste, preventing any raw tomato notes in the final dish.
Next, add the chickpeas and allow them to fry gently before pouring in the vegetable stock and hot water. At this stage, Italian seasoning is stirred in, infusing the sauce with herbs as it simmers.
While the rice finishes cooking, the chickpeas simmer until tender and infused with flavor. Then comes the luxurious part—stirring in cream, Parmesan, and chopped sun-dried tomatoes.
After a few minutes of gentle bubbling, the sauce turns silky and perfectly coats every chickpea.
Season with a touch of salt and pepper before serving with your warm rice.
Tips for Best Results
For the rice, always rinse it well before cooking. This removes excess starch and ensures fluffy grains that don’t clump together.
When sautéing the onion and garlic, keep the heat medium so they caramelize without burning. Burnt garlic can turn bitter and overwhelm the creamy flavors later.
If your sauce feels too thick after adding the cream and cheese, stir in a splash of hot water to loosen it to your liking.
For extra richness, you can finish the dish with a drizzle of good olive oil just before serving.
Ingredient Substitutions
If you don’t have basmati rice, try serving the chickpeas over orzo pasta or even fluffy couscous. The sauce clings beautifully to both.
Parmesan can be swapped with another hard cheese like pecorino for a sharper bite.
For a dairy-free version, use coconut cream and nutritional yeast instead of cream and Parmesan. The flavor will shift slightly but remain creamy and satisfying.
If you’re short on sun-dried tomatoes, roasted red peppers make a great substitute with a sweeter, smoky flavor.
Making It Ahead of Time
This dish keeps very well and can be made ahead for busy nights. Store the chickpea mixture separately from the rice to prevent it from becoming mushy.
Refrigerate in airtight containers for up to 3 days. To reheat, warm gently on the stove with a splash of water or cream to revive the sauce.
The rice can be refreshed by microwaving with a damp paper towel on top to bring back its fluffy texture.
Pairing Ideas for a Complete Meal
While this chickpea dish stands on its own, you can round out the meal with something fresh on the side. A crisp cucumber and tomato salad adds brightness and balances the creaminess.
You could also serve roasted vegetables like zucchini or bell peppers alongside for extra variety and nutrition.
If you love contrasting textures, some warm crusty bread works perfectly to scoop up the extra sauce. It makes the meal feel more indulgent and hearty.
For another pairing idea, this creamy chickpea dish goes beautifully after a lighter starter like tomato basil rice soup. The flavors complement each other without being repetitive.
Variations to Try
To give this dish a Mediterranean twist, stir in some olives or capers at the end. They add a salty, briny pop against the creamy sauce.
For a spicy kick, sprinkle in some red chili flakes or swirl a spoonful of harissa into the sauce.
You can also add greens like spinach or kale in the final minutes of cooking. They wilt quickly and add both color and nutrition without overpowering the base flavors.
If you’re after more protein, serve the chickpeas with grilled chicken or marinated steak on the side, similar to how you might enjoy this marinated skirt steak with bell peppers.
Storing and Freezing Tips
This dish is best enjoyed fresh, but leftovers can absolutely be stored. Keep the chickpeas in a sealed container in the fridge for up to 3 days.
If freezing, let the chickpea mixture cool completely before placing it in freezer-safe containers. Freeze for up to 2 months.
Defrost overnight in the fridge, then reheat gently on the stove. You may need to stir in extra cream or broth to restore its texture.
Rice doesn’t freeze as well, so it’s better to make a fresh batch when you’re ready to enjoy the dish again.
Frequently Asked Questions
Can I make this dish vegan?
Yes, swap the cream with coconut cream and use nutritional yeast or a vegan cheese alternative in place of Parmesan. The texture remains rich and creamy.
Is it okay to use canned sun-dried tomatoes?
Yes, both jarred in oil and dry-packed sun-dried tomatoes work. If using dry-packed, soak them in hot water for 10 minutes before chopping.
Can I make it spicier?
Absolutely. Red pepper flakes, cayenne, or even a spoon of chili paste can be added to taste.
What can I serve this with besides rice?
It’s wonderful over couscous, bulgur, or pasta. You can even enjoy it with warm flatbread for a simple, satisfying option.
Does this recipe double well?
Yes, you can easily double all ingredients. Just use a large enough pot so everything simmers evenly.
Can I use canned beans instead of chickpeas?
Yes, white beans or butter beans work well. They’ll give the dish a slightly different texture but still absorb the creamy sauce beautifully.
What’s the best way to reheat it?
Stovetop is best, adding a splash of cream or water to revive the sauce. Microwave works too but stir halfway through for even heating.
This recipe delivers everything you’d want in a comforting vegetarian meal: creamy texture, bold tomato flavor, and wholesome chickpeas that keep you full.
It’s weeknight-friendly yet impressive enough for a dinner gathering. Whether you pair it with rice, pasta, or bread, it’s a dish that feels both satisfying and nourishing every single time.
Creamy Sun-Dried Tomato Chickpeas with Rice
Ingredients
Method
- Cook the basmati rice according to package instructions. Drain and keep warm with the lid on.
- In a large frying pan or saucepan, heat the sun-dried tomato oil over medium heat. Add the onion and garlic and cook until softened and golden.
- Stir in the tomato puree and fry for 1 minute to intensify the flavor.
- Add the drained chickpeas and cook for 2–3 minutes, stirring well.
- Pour in the boiling water and crumble in the vegetable stock cube. Add Italian seasoning and bring to a boil. Reduce to a simmer and cook until the rice is ready.
- Stir in the single cream, grated Parmesan, and chopped sun-dried tomatoes. Simmer gently for 5 minutes until the sauce is creamy.
- Season with salt and pepper to taste. Serve the chickpeas over the cooked rice and enjoy warm.
Notes
- Rinse rice before cooking to achieve fluffy grains.
- If sauce becomes too thick, add a splash of water to loosen.
- Store leftovers separately from rice to prevent it from becoming mushy.
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