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Deliciously Dairy Free Creamy Tomato Rosemary Chickpeas

The combination of herbs, spices, and creamy sauce turn these chickpeas into a satisfying plant-based meal!

Servings 3

Ingredients

  • 2 tablespoons olive oil
  • 1 can chickpeas
  • 3/4 cup chopped onion about 1/2 med
  • 1 clove garlic minced
  • 1 teaspoon sweet smoked paprika
  • 1/2 teaspoon ground coriander
  • 1/4 cup tomato paste
  • 1 cup coconut milk
  • 1 cup vegetable broth
  • 1 tablespoon sprig fresh rosemary minced (around 1 loosely packed before mincing)
  • 1 tablespoon loosely packed fresh basil chopped
  • Salt and pepper to taste
  • Optional: diced red chilis to taste

Instructions

  1. In a heavy skillet on medium, heat the olive oil and add the onions.
  2. Cook onions until slightly browned and softened, then add garlic and sauté for another minute.
  3. Turn the heat to low, and add the rosemary, coriander, and paprika, stirring to coat the onions and garlic.
  4. Add the rest of the ingredients to the pan, stir well, and turn the heat up to medium. There will be a fair amount of liquid in the pan, but don’t worry - you’re going to simmer it off.
  5. Simmer on medium, stirring occasionally, until the liquid reduces into a sauce. Remove from heat and serve.