Tender chickpeas simmered in a velvety, garlicky sun-dried tomato sauce enriched with silken tofu and vegan cream cheese, finished with lemon and fresh basil. Cozy, rich, and irresistibly creamy in one easy pan.
Add silken tofu, vegan cream cheese, soy milk, vegetable broth, nutritional yeast, and salt to a blender.
Blend until completely smooth and creamy; set aside.
Heat a large skillet over medium heat and add the vegan butter or olive oil.
Add the shallot and cook 2–3 minutes, stirring occasionally, until softened.
Add the garlic and cook about 30 seconds until fragrant.
Stir in the sun-dried tomatoes and cook 2–3 minutes to soften and release flavor.
Stir in tomato paste, dried oregano, and red pepper flakes (if using); cook about 1 minute until the paste darkens slightly and is fragrant.
Add the chickpeas and stir to coat in the tomato mixture.
Add the kale and cook, stirring occasionally, until wilted, about 2–4 minutes.
Pour in the blended sauce, stir well, and bring to a gentle simmer for 5–7 minutes until the sauce thickens slightly and clings to the chickpeas. If too thick, stir in a splash of broth or plant milk.
Taste and adjust salt if needed. Remove from heat, add black pepper and lemon juice.
Top with freshly torn basil and serve.