This creamy Tuscan-style chickpea dish feels rich and comforting, but it’s built entirely from simple pantry staples. Instead of using expensive sun-dried tomatoes and tomato paste, this version uses roasted fresh tomatoes and a little ketchup for that sweet-savory depth — a budget-friendly flavor hack you can make once and use all week.
INGREDIENTS
- 2 Tablespoons Olive Oil
- 1 Medium Onion, diced
- 4 Cloves Garlic, minced
- 1-1/2 tsp Italian Seasoning
- 1/2 tsp Paprika
- Salt & Black Pepper, to taste
- 2 cans Chickpeas, drained and rinsed
- 1 cup Roasted Tomatoes (see quick method below)
- 2–3 Tablespoons Ketchup
- 1 cup Vegetable Broth
- 3/4 –1 cup Plant-Based Cream (or Cashew Cream) See alternative below
- 2 cups Fresh Spinach or Chopped Kale
- Cooked Rice, for serving (or mashed potatoes if you prefer)
DIRECTIONS
- Heat olive oil in a large skillet over medium heat.
- Add the onion and cook for 4–5 minutes until soft and lightly golden.
- Stir in garlic, Italian seasoning, paprika, salt, and pepper. Cook 30 seconds until fragrant.
- Add chickpeas and stir to coat in the seasoning.
- Add roasted tomatoes and ketchup, stirring well so everything gets glossy and saucy.
- Pour in vegetable broth and simmer for 5–7 minutes to let the flavors deepen.
- Stir in plant-based cream and reduce heat to low.
- Add spinach or kale and cook just until wilted. Taste and adjust seasoning.
- Serve hot over fluffy rice or creamy mashed potatoes.
- Note: To cut on cost for the Plant-Based Cream you can mix 1 cup Plant Milk with 1 Tablespoon Cornstarch, then add to the pot.
Quick Roasted Tomato Hack
- Toss fresh Roma or vine tomatoes with a little oil, salt, pepper, and Italian seasoning
- Roast at 425°F (220°C) for 20–25 minutes until soft and jammy
- Make extra — they freeze beautifully or keep in the fridge for a few days.
- Extra roasted tomatoes are great to keep on hand and can be blended into quick pizza sauce, stirred into soups and stews, or added to one-pot dishes anytime you want extra depth and cozy tomato flavor without opening a can.
- When I originally planned this dish, it called for tomato paste and sun-dried tomatoes, but once I stood in the store and saw the price, I knew I needed another way. I already had fresh tomatoes at home, so I roasted them until soft and jammy, then added a little ketchup for that concentrated tomato flavor and subtle sweetness you’d normally get from paste.
- It turned out even better than I expected — rich, cozy, and full of flavor — and honestly, this is one of those moments where cooking on a budget makes you more creative. This simple swap keeps the dish affordable without sacrificing that creamy, Tuscan-style comfort we’re all craving.
NOTE: Want to make this quicker? Buy a can of Fire Roasted Tomatoes!
