Creamy chickpeas with sun-dried tomatoes are super flavorful in this creamy coconut milk sauce accompanied by delicious sweet potatoes.

I am really excited to share this healthy and delicious recipe with you. This inspiration came from many scrolling through Instagram posts and what was in my pantry.

The benefits of healthy fats

Coconut milk is an excellent source of healthy fats. In addition to lauric acid, coconut milk contains a lot of vitamins C and E, which is wonderful for healthy skin and also helps strengthen the immune system.

The benefits of chickpeas

Did you know that chickpeas are a species of plant, likely originating from the eastern Mediterranean? I must admit I had no idea. I have always wondered how they really grow. Thank you Google and Wikipedia for the info!

Chickpeas, like all legumes, are a food that is naturally very rich in plant protein and extremely rich in dietary fiber. They provide vitamin B9, vitamin E, magnesium, iron, and calcium. In addition, they are low in fat and, like all plant-based foods, they do not contain cholesterol. All to love!

creamy chickpeas with sundried tomatoes and sweet potatoes

Cooking dry chickpeas

Since I discovered the instant pot, it has considerably changed my life! Or at least my way of cooking chickpeas.. ha..ha.. Which is no less glorious. What’s better than freshly cooked legumes? The instant pot has several advantages, including being able to cook food without oil or fat at a surprising speed, as it is a pressure cooker and safe.

In addition to keeping all the nutritional values, we avoid the additives and chemicals contained in cans and help to make less waste. Which is pretty good in these times… Personally, I prepare 2 pounds of dry chickpeas at a time, which gives me up to 5-6 500 ml mason jars that I keep in the freezer. This way, I always have some ready on hand to make this delicious recipe.

The benefits of nutritional yeast

Nutritional yeast, also called food yeast, takes this dish to the next level. It is a wonderful source of zinc, iron, protein, and fiber and a source of vitamin B such as B1, B2, B6, B8, B9, and B12. It is essential for the body. I add it to many of my recipes as it brings a subtle cheese taste to the dishes.

This easy recipe is an excellent idea for a vegan and gluten-free meal. It is full of energizing ingredients that help balance blood sugar and keep cravings at bay.

I hope you will love this delicious recipe for creamy chickpeas with sundried tomatoes and sweet potatoes as much as I do!

pois chiches

Creamy chickpeas with sun-dried tomatoes

Creamy chickpeas with sun-dried tomatoes are super tasty in this creamy sauce made with coconut milk, served with delicious sweet potatoes.
5 from 1 vote
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine vegan
Servings 2


  • 1 chopped onion
  • 2 cloves minced garlic
  • 2 tbsp fresh ginger
  • 1 can drained chickpeas
  • 1 can de lait de coco
  • 3 Handful "Spinach, kale, or arugula
  • 40-50 g sun-dried tomatoes
  • 1 tbsp Lime or lemon juice
  • 1 pinch Himalayan salt (optional)
  • 1 Handful Fresh coriander or parsley
  • 4 tbsp Nutritional yeast
  • 2-3 Sweet potatoes


  • Sauté the onion, garlic, and ginger over medium heat until they become translucent.
  • Add a can of drained and rinsed chickpeas, a can of coconut milk, spinach, sun-dried tomatoes, lemon juice, and salt.
  • Bring the mixture to a boil and let it cook for 10 to 15 minutes, until the flavors develop and the chickpeas are tender.
  • Once the cooking is complete, pour the mixture over the sweet potatoes. Add cilantro, nutritional yeast, and enjoy!