Recipe Review – Dairy Free Creamy Tomato Rosemary Chickpeas

Note: these recipe reviews are my way of sharing recipes from other food bloggers and dietitians that I have tried myself and love!  The image(s) on this page are from my version.

Check out why I love this recipe below, as well as any tips or suggestions to boost the recipe’s nutritional content (as applicable), then scroll to the bottom of the post for the link to the full recipe from the source. Enjoy! 

Dairy Free Creamy Rosemary Chickpeas

This Dairy Free Creamy Rosemary Chickpeas recipe from Abby Langer Nutrition is delicious, plant-based, and ready in 30 minutes. To make, you’ll start by sautéing onions, then garlic, add spices then the remaining ingredients and let simmer until the coconut milk sauce thickens.

Add a few handfuls of spinach in the last minute of cooking (as I did in the image above), or include veggies on the side to keep things balanced. Serve over rice or on its own.

What you’ll need:

  • 2 tbsp olive oil

  • 1 can chickpeas

  • 1/3 medium onion

  • 1 clove garlic

  • 1 tsp sweet smoked paprika

  • 1/2 tsp ground coriander

  • 1/4 cup tomato paste

  • 1 cup coconut milk

  • 1 cup vegetable broth

  • 1 tbsp fresh rosemary

  • 1 tbsp chopped basil

  • salt and pepper, to taste

  • optional: diced red chilis to taste

Makes 3 servings

Ready in 30 minutes

Want to make it? Click the link for the full recipe ? Dairy Free Creamy Tomato Rosemary Chickpeas Recipe from Abby Langer Nutrition

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