Creamy Tuscan Chickpeas with Roasted Tomatoes (Budget-Friendly)

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)

Quick Roasted Tomato Hack (Film This!)

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.

Instructions

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 1-1/2 Tablespoon Cornstarch, then add to the pot.

Total Estimated Cost:

$7.15 Servings: 4 servings

Cost Per Serving: $1.80 per serving

(Rice or mashed potatoes add about $0.30–$0.50 per serving.)