Vegan One-Pot Sun-Dried Tomato & Chickpea Stew

This Vegan One-Pot Sun-Dried Tomato & Chickpea Stew recipe is an exclusive from Kate Friedman’s new cookbook 5-ingredient Vegan Cooking: 60 Approachable Plant-based Recipes with a Few Ingredients and Lots of Flavor. Click here to find out where you can purchase a copy of the book.

Disclaimer: the cookbooks we feature are independently selected by our Best of Vegan editors and are in no way sponsored by the author and/or the publisher. All content is used with permission.

Kate Friedman is the blogger behind Herbivore’s Kitchen. She has worked with brands like Lotus Foods and Maya Kaimal and has been featured in Thrive magazine. Kate lives in Steamboat Springs, Colorado.

Vegan One-Pot Sun-Dried Tomato & Chickpea Stew from Kate Friedman’s 5-Ingredient Vegan Cooking

5 from 1 vote

This dinner ranks up there among my favorites. Not only is it really rich and savory, I almost always have all of the ingredients in my kitchen, making it an easy answer to the late-afternoon question: “What’s for dinner?” This recipe uses one of my favorite kitchen hacks—sautéing tomato paste for extra flavor. You’ll see this again and again throughout my recipes, and for good reason. Sautéing tomato paste gives it an amazing richness. I’ve made this recipe with both dried and canned chickpeas. For the sake of ease, I recommend using canned chickpeas.

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Author: Kate Friedman | Herbivore’s Kitchen

Ingredients

• ▢ 1 8-oz [227-g] jar sun-dried tomatoes, packed in oil
• ▢ ½ cup 80 g yellow onion, chopped
• ▢ ¾ tsp salt
• ▢ 1 tbsp 9 g minced garlic (see Recipe Notes)
• ▢ 1 tbsp 3 g Italian seasoning (see Recipe Notes)
• ▢ ¼ cup 66 g tomato paste
• ▢ 1 25-oz [708-g] can chickpeas, drained and rinsed
• ▢ 1 14-oz [397-g] can diced tomatoes
• ▢ ⅛ tsp pepper
• ▢ Fresh basil - optional

Instructions

• Drain the sun-dried tomatoes, reserving 1 tablespoon (15 ml) of the oil. 
• Add 1 tablespoon (15 ml) of the reserved oil to a large skillet. Turn the burner to medium and heat until the oil is shimmering. Add the onion and salt and reduce the heat to medium-low. Sauté the onion until it becomes golden brown, 12 to 15 minutes. 
• Add the garlic and Italian seasoning and sauté for 1 to 2 minutes. Add the tomato paste and increase the heat to medium. Sauté the tomato paste until it turns dark red, 2 to 3 minutes. 
• Add the chickpeas, ½ cup (120 ml) of water, tomatoes and pepper. Reduce the heat and simmer until the chickpeas become soft, 20 to 25 minutes. Using a wooden spoon, gently mash some of the chickpeas and break the sun-dried tomatoes apart. Season with basil, if desired.

Notes

This dish is wonderful on its own, but if you’re looking for a heartier meal, serve it over my Painless Polenta (page 45). 

Two large cloves of garlic are about equal to 1 tablespoon (9 g) of minced garlic. 

You may think it’s cheating to use Italian seasoning, but I’m a big fan of herb and spice blends. Word on the street is that blends are often a way for herb and spice manufacturers to sell the dregs of their supply, so I do make an effort to shop high-quality brands. My favorite: Spice Jungle (www.spicejungle.com). The problem with a drawer full of individual spices is one of economy; they take up a lot of space, they can be costly and they don’t last forever. The longer herbs and spices sit in your drawer, the less potent they become. It just makes sense to use blends.

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Reprinted with permission from 5-Ingredient Vegan Cooking by Kate Friedman, Page Street Publishing Co. 2021. Photo credit: Kate Friedman.

About the Book

A Handful of Ingredients, Endless Flavorful Vegan Meals

Vegan cooking is simple and straightforward with Kate Friedman’s delicious plant-based recipes. Using just a few high-quality kitchen staples, you can whip up a brunch that’ll please a crowd, get dinner on the table pronto or find the perfect healthy snack to keep you full between meals―all while skipping processed or hard-to-find ingredients.

Dinnertime favorites like Butternut Squash Gnocchi with Browned Butter Sauce & Crispy Sage and One-Pot Sun-Dried Tomato & Chickpea Stew use techniques like browning butter and toasting tomato paste to add a little extra oomph and make the most of each ingredient. Nutritious options like Roasted Beet & Farro Salad and One-Pot Asparagus & White Bean Soup make the perfect lunch or light dinner. And don’t forget about dessert! Kate uses vegan favorites like tofu, chickpeas and chia seeds to make the perfect sweet treat for the end of your day in recipes like Minimalist Chocolate-Espresso Mousse and Chickpea Chocolate Chip Cookie Dough.

With tips and tricks for building the perfect vegan pantry to accompany mouthwatering recipes, Kate makes plant-based cooking easier and more accessible than ever.

If you loved this One-Pot Sun-Dried Tomato & Chickpea Stew, check out more exclusive recipes from 5-Ingredient Vegan Cooking!