Creamy, savory, and loaded with flavor—these chickpeas are perfect for a cozy night in.

Scale

1 can (15 oz) chickpeas, drained & rinsed

2 tbsp olive oil

1 small shallot, minced

3 cloves garlic, minced

1/4 cup sun-dried tomatoes, chopped

2 tbsp tomato paste

1/4 tsp red pepper flakes (more to taste)

1/2 cup canned coconut milk (or heavy cream)

Salt and black pepper to taste

Optional: 1 cup spinach or 1/4 cup chopped basil

Heat olive oil in a skillet over medium heat.

Sauté shallots and garlic until fragrant, about 2–3 minutes.

Stir in sun-dried tomatoes and tomato paste; cook for 1–2 minutes.

Add chickpeas, seasonings, and stir to coat.

Pour in coconut milk and simmer for 8–10 minutes until creamy.

Stir in optional greens. Taste and adjust seasoning.

Serve warm over grains or with bread.