There’s something magical about a dish that brings comfort, colour, and nourishment all to the same table.
At AGT, we believe that food should be as vibrant and wholesome as the people who enjoy it. That’s why we’re sharing this creamy, sun-dried tomato and chickpea delight – a recipe that celebrates plant-powered ingredients without compromising on indulgence. Rich coconut cream, fragrant herbs, and our premium chickpeas come together in a velvety sauce that’s as inviting as a home-cooked hug.
Whether you’re serving it over fluffy rice, with crusty bread, or enjoying it straight from the pot, this is proof that wholesome eating can be deeply satisfying and wonderfully simple.
INGREDIENTS
- 10 raw cashews, soaked in hot water for 15 minutes, or raw sunflower seeds if allergic to cashews
- ½ cup vegetable broth; 120ml
- ½ cup sun-dried tomatoes, finely chopped, plus 2 whole tomatoes for the sauce; 70g
- 1 tablespoon nutritional yeast
- 1 tablespoon olive oil, or vegan butter for more flavour
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 teaspoon dried Italian herbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon sea salt, to taste
- ¼ teaspoon ground black pepper
- Chickpeas, drained and rinsed; 425g
- 1 can coconut cream or full-fat coconut milk, 425g
- 1/3 cup vegan parmesan cheese
- ¼ cup fresh basil, chopped
INSTRUCTIONS
- In a blender, combine the soaked and drained cashews with ½ cup broth, 2 whole sun-dried tomatoes and nutritional yeast. Blend until completely smooth and creamy. Set aside.
- In a large skillet or saucepan, heat the olive oil or vegan butter over medium heat. Add the diced onion and cook for 3 – 4 minutes, until softened and translucent.
- Add the minced garlic, remaining chopped sun-dried tomatoes, Italian herbs, garlic powder, onion powder, sea salt and ground black pepper. Cook for 2 minutes, stirring frequently.
- Add the drained chickpeas, creamy cashew blend and coconut cream or milk to the skillet. Stir well to combine.
- Bring to simmer. Reduce the heat to low, cover, and let the mixture cook for about 10 minutes, until the sauce thickens and flavours meld together, stirring occasionally.
- Add in your vegan parmesan cheese (optional, but tastes amazing!), stirring in to combine for another 2 minutes. Remove from heat. Taste and adjust seasonings as you desire. Garnish with fresh basil. Serve with toasted bread or rice.
ALSO SEE: CARROT AND GARLIC SOUP WITH ROASTED CHICKPEAS
Image/Text: Supplied by AGT Foods.
