Creamy Vegan Tomato & Chickpea Stew with Basil and Parmesan Recipe

Introduction

This creamy tomato and chickpea stew is a comforting, vegan-friendly dish that’s both easy to make and full of flavor. Packed with tender chickpeas, sun-dried tomatoes, and a rich vegan cream base, it’s perfect for a cozy dinner any night of the week.

Ingredients

• 500 g halved cherry tomatoes (or cubed regular tomatoes)
• 3 cloves garlic (minced)
• 1 medium onion (diced)
• 2 tbsp tomato paste
• 50 g sun-dried tomatoes (chopped)
• 2 tbsp Italian seasoning
• Salt & pepper to taste
• 200 ml vegan cream (or full-fat coconut milk)
• 100 g baby spinach
• 400 g canned chickpeas (drained)
• Water (as needed, to adjust consistency)
• Fresh basil (for topping)
• Vegan Parmesan (for topping)
• Sourdough bread (to serve)

Instructions

1. Step 1: Heat a pan over medium heat. Add the cherry tomatoes, minced garlic, and diced onion. Stir, cover, and cook until the tomatoes become very soft.
2. Step 2: Stir in the tomato paste, sun-dried tomatoes, Italian seasoning, salt, and pepper. Mix well to combine all the flavors.
3. Step 3: Pour in the vegan cream or coconut milk and stir. Add water, a little at a time, if needed to reach your desired stew consistency.
4. Step 4: Add the baby spinach and drained chickpeas. Stir until the spinach wilts and everything is evenly combined. Taste and adjust seasoning if necessary.
5. Step 5: Serve the stew hot, topped with chopped fresh basil and vegan Parmesan. Enjoy with slices of sourdough bread on the side.

Tips & Variations

• For extra depth, roast your cherry tomatoes beforehand or use fire-roasted canned tomatoes.
• Swap baby spinach with kale or Swiss chard for a different leafy green texture.
• Adjust the thickness by adding more water or cream depending on your preferred stew consistency.
• Add a pinch of smoked paprika or chili flakes for a subtle smoky or spicy kick.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or vegan cream to loosen the stew if it thickens. This dish does not freeze well because of the spinach and cream, which may separate upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, but remember to soak and cook the dried chickpeas fully before using. This adds extra time, but it can enhance the flavor and texture of your stew.

Is there a substitute for vegan cream?

If you don’t have vegan cream, full-fat coconut milk works well as a creamy alternative. You can also try blended cashews soaked in water for a homemade creamy texture.

Creamy Vegan Tomato & Chickpea Stew with Basil and Parmesan Recipe

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★★★★★

4.5 from 138 reviews

This creamy tomato and chickpea stew is a delicious vegan recipe packed with rich flavors and wholesome ingredients. Featuring halved cherry tomatoes, sun-dried tomatoes, and a smooth vegan cream base, this comforting stew is enhanced with Italian seasoning and fresh baby spinach. Perfectly complemented by fresh basil, vegan Parmesan, and a side of crusty sourdough bread, it’s an easy, nourishing meal for any day of the week.

• Author: Rita
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Stew
• Method: Stovetop
• Cuisine: Italian-inspired
• Diet: Vegan

Ingredients

Scale 1x2x3x

Main Ingredients

• 500 g halved cherry tomatoes (or cubed regular tomatoes)
• 3 cloves garlic, minced
• 1 medium onion, diced
• 2 tbsp tomato paste
• 50 g sun-dried tomatoes, chopped
• 2 tbsp Italian seasoning
• Salt & pepper to taste
• 200 ml vegan cream (or full-fat coconut milk)
• 100 g baby spinach
• 400 g canned chickpeas, drained
• Water as needed (to adjust consistency)

Toppings and Serving

• Fresh basil, for topping
• Vegan Parmesan, for topping
• Sourdough bread, to serve

Instructions

1. Cook tomatoes and aromatics: Heat a pan over medium heat. Add the halved cherry tomatoes, minced garlic, and diced onion. Stir occasionally, cover the pan, and cook until the tomatoes soften and break down completely, creating a juicy base.
2. Add flavorings: Stir in the tomato paste, chopped sun-dried tomatoes, Italian seasoning, salt, and pepper. Mix everything thoroughly to combine the rich tomato flavors with the herbs and seasoning.
3. Incorporate cream and adjust consistency: Pour in the vegan cream or full-fat coconut milk and stir well. Add water as needed to achieve your preferred stew thickness, stirring to integrate the liquid smoothly.
4. Add greens and chickpeas: Add the baby spinach and drained chickpeas to the pan. Stir continuously until the spinach wilts down and is well mixed with the creamy tomato base and chickpeas. Taste and adjust seasoning as necessary.
5. Serve and garnish: Spoon the stew into bowls and top with chopped fresh basil and vegan Parmesan. Serve immediately with slices of crusty sourdough bread for a complete and satisfying meal.

Notes

• Use full-fat coconut milk if vegan cream is unavailable to maintain creaminess.
• Adjust the water quantity carefully to get the stew consistency you like — thicker for a heartier stew, thinner for soupier.
• For extra protein, add more chickpeas or some cooked vegan sausage.
• Sun-dried tomatoes add a concentrated sweet-tart flavor; substitute with extra tomato paste if needed, but adjust seasoning accordingly.
• Serve immediately for best texture, as spinach wilts and softens over time.

Keywords: creamy tomato stew, chickpea stew, vegan stew, easy vegan dinner, Italian seasoning recipe, dairy-free creamy tomato, healthy vegan meals