Heart Healthy Plant Forward Recipe: Creamy Sun Dried Tomato Chickpeas

Prabha Honrath, RD
22 hours ago
2 min read

This heart healthy plant forward recipe supports health by centering fiber-rich chickpeas, which help lower LDL cholesterol and support steady blood sugar, while using mostly unsaturated fats instead of relying on animal-based proteins. It’s a plant-forward meal that delivers satisfaction, flavor, and nutrients without excess saturated fat, making it a simple, realistic way to eat for long-term cardiovascular health.

Serves 4 | One-pan | Cozy & protein-rich

Ingredients

2 Tbsp oil from sun-dried tomato jar
¾ cup sun-dried tomatoes in oil with herbs, drained and chopped
½ yellow onion, finely chopped
3 cloves garlic, minced
2 (15-oz) cans chickpeas, rinsed and drained
½ cup slice mushrooms
1 cup low-sodium vegetable broth
½ cup water
1 tsp smoked paprika
1 tsp Italian seasoning
½ tsp crushed red pepper flakes, divided
½ cup heavy cream
Zest of ½ lemon
¼ cup freshly grated Parmesan
¼ cup grated Pecorino Romano
2 Tbsp chopped fresh basil, divided

For serving

Crusty bread or sourdough, toasted
Optional drizzle of chili oil or olive oil

Instructions

Warm the sun-dried tomato oil in a large pan over medium heat. Add the chopped onion and cook until soft and translucent, about 2–3 minutes.
Stir in the garlic and sun-dried tomatoes. Cook for another 1–2 minutes, until everything smells fragrant and the tomatoes deepen in color.
Add the chickpeas, mushrooms, vegetable broth, water, paprika, Italian seasoning, and half of the red pepper flakes. Bring to a gentle simmer and let cook for 4–5 minutes so the flavors meld.
Lower the heat and pour in the cream, lemon zest,. Stir and let it warm through without boiling.
Turn off the heat, then stir in both cheeses until melted and creamy.
Finish with the remaining basil and red pepper flakes. Serve warm with toasted bread for scooping.