Cooked - Creamy Tomato Chickpeas

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Creamy Tomato Chickpeas

4.0

2 tablespoons olive oil

1 shallot (diced)

4 cloves garlic (minced)

2 tablespoons tomato paste

1 teaspoon dried oregano

½ teaspoon smoked paprika (optional)

½ teaspoon pepper

¼ teaspoon salt

2 15-ounce cans chickpeas (drained and rinsed)

12 ounces cherry tomatoes (halved and separated)

1 cup broth (I used vegan chicken broth)

2-3 tablespoons vegan cream cheese (I used Kite Hill)

Lemon juice (to taste, start with ½ lemon)

¼ cup basil (chopped, plus more for serving)

Toasted bread (optional, for serving)

Heat the oil in a skillet over medium heat. Add the shallot, garlic, tomato paste & dry seasonings. Cook for a couple of minutes, or until the shallots start to get tender.
Add the chickpeas, ½ of the tomatoes and broth. Stir to combine and bring to a gentle boil. Partially cover and simmer on low heat for 10 minutes.
Remove the lid and add the cream cheese, lemon juice & basil. Stir to combine, taste and adjust the seasonings as needed.
Top with the rest of the raw tomatoes and more fresh basil. Serve with toasted bread on the side for dipping.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🍽️Main Dish

CuisineMediterranean

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 25m

Created 8 weeks ago

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