Some dishes don’t need hours in the kitchen to deliver bold, comforting flavour—and this is one of them. This creamy spiced chickpea skillet brings together the richness of sun-dried tomatoes, the warmth of chilli, and the smoothness of plant-based cream into one beautifully balanced dish.
It’s quick, satisfying, and made entirely from pantry staples, making it ideal for busy weekdays when you still want something nourishing and full of character. Served with crusty bread, rice, or warm flatbreads, this is the kind of meal that feels indulgent… but is actually simple, wholesome, and completely plant-based.
Ingredients
Instructions
Heat the Costa D'oro olive oil (or a little oil from the sun-dried tomatoes for extra depth) in a pan over medium heat. Add the diced onion and cook until soft and lightly golden.
Stir in the sliced garlic and cook for about 1 minute, just until fragrant.
Add the Biona chopped tomatoes, Blue Elephant red chilli paste, rosemary, and Italian seasoning, stirring well. Let it cook for 2–3 minutes to deepen the flavours.
Add the 3 leaves chickpeas and toss to coat them fully in the sauce.
Pour in the vegan cream and bring everything to a gentle simmer.
Stir in the sun-dried tomatoes and baby spinach. Cook until the spinach wilts and the sauce thickens slightly.
Taste and adjust with salt and pepper. Serve hot with crusty bread, rice, or flatbreads.
