These sun-dried tomato chickpeas are a riff on one of my most popular recipes to date. It combines canned chickpeas with a smoky tomato sauce topped with crispy roasted broccolini. It's a quick lunch or dinner, and the best part - it requires NO chopping!
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📖 Recipe
Sun-dried Tomato Chickpeas with Broccolini
These sun-dried tomato chickpeas are a riff on one of my most popular recipes to date. It combines canned chickpeas with a smoky tomato sauce topped with crispy roasted broccolini. It's a quick lunch or dinner, and the best part - it requires NO chopping!
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Servings:
Ingredients
- 200 g broccolini
- 1 tablespoon olive oil
- 2 x 15-oz cams chickpeas, drained and rinsed
- 80 g sun-dried tomatoes ~ 6-8 tomatoes
- 2 large roasted red bell peppers from a jar drained
- 2-3 garlic cloves
- ⅓ cup nutritional yeast
- ½ teaspoon salt divided
- Black pepper to taste
- 150 ml vegetable broth
- 1 teaspoon smoked paprika
- ½ teaspoon red pepper flakes optional, for spiciness
Step-by-step imagesScroll back to find detailed recipe photos!
Instructions
- Pre-heat oven to 400ºF (200ºC). Add a piece of parchment paper to a baking sheet. Add the broccolini and toss with the olive oil, half of the salt, and some black pepper. Spread in an even layer and bake in the oven for 20-25 minutes or until crispy.
- In the meantime, add all of the ingredients except the chickpeas to a blender. Blend until smooth and creamy.
- Pour the sauce into a pot or a rimmed skillet and stir in the chickpeas. Heat until warmed through.
- Serve with the crispy broccolini on top and enjoy!
Nutrition
Serving: 1serving | Calories: 344kcal | Carbohydrates: 47g | Protein: 19.4g | Fat: 9.2g | Saturated Fat: 1g | Polyunsaturated Fat: 2.1g | Monounsaturated Fat: 4g | Sodium: 793mg | Potassium: 687.8mg | Fiber: 16.5g | Sugar: 9.2g | Vitamin A: 86.4IU | Vitamin C: 51.6mg | Calcium: 113.9mg | Iron: 3.7mg
Nutrition information is a rough estimate calculated with third-party calculations without including the optional ingredients.
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