Creamy Tahini Chickpeas

I just got back from vacation (itineraries coming soon!) and all I wanted was something filling, warm, simple and comforting – and these creamy tahini chickpeas with bitter greens immediately came to mind. The ingredients are simple, which feels needed, especially with grocery store prices going up. And what I love is this bowl covers all the major food groups – it’s a complete dinner that you can adjust, tweak, bulk up or simplify down to fit your needs.

My boyfriend and I make one batch, split it for dinner and add either toast or rice to make it a full meal. And you can use whatever (and however many) greens you like! That’s the beauty of this bowl, it’s super healthy, so so filling, and perfect for a weeknight meal.

Now I know what you’re thinking – Justine, you have a million bean recipes on your page (and I do, it’s a love language), what makes these different? And I come to tell you that what makes these different is how utterly customizable and simple they are.

I really toned it down on this one, but in a good way. I’ve been so caught up in trying to be “impressive” and “cheffy” that I’ve gotten in the way of what I truly love doing, which is cooking real, approachable food.

So this recipe doesn’t use calabrian chili paste, it uses red pepper flakes. And I’m not making you use some specially made cashew cream, I’m saying some store-bought tahini is your best bet. And who cares if I’m simple. I LOVE SIMPLE. Simple is everything, and for this recipe, it’s all you need.

Ingredients for these creamy tahini chickpeas

• Olive oil as needed
• 1 large shallot, thinly sliced
• 4 cloves garlic, thinly sliced
• 1 large lemon, for zest and juice
• 1/4 tsp red pepper flakes
• salt to taste
• 1 15 oz. can of chickpeas, drained and rinsed
• 2 cups vegetable stock, plus more as needed
• 3 tbsp tahini
• 4 cups dandelion greens, or greens of your choice, such as kale, spinach, etc.
• red wine vinegar to taste
• paprika, salt and pepper to taste

Optional toppings

• 2 tbsp feta
• 2 tbsp freshly grated parmesan

How to make these creamy chickpeas

• Add a large glug of olive oil to a pan, put the pan on medium heat.
• When the pan has heated up, add the sliced shallot. Cook, stirring occasionally, for 4-5 minutes or until the shallot has softened, but not browned.
• Add the garlic, red pepper flakes, and lemon zest to the pan and cook for another 1-2 minutes or until the garlic is slightly golden. Season with salt to taste.
• Add the can of chickpeas to the pan and toss to coat. Immediately add in the vegetable stock and stir. Add in the tahini and stir to combine. Lightly smash a few of the chickpeas with the back of your wooden spoon. Let this whole mixture come to a simmer. Cover and let simmer for 5 minutes.
• While the beans are simmering, now is a great time to chop your greens if you haven’t already, or toast some bread for the side.
• Remove the lid from the beans and add the greens. Mix to combine the greens with the beans, which should be creamy and brothy at this point. Cover and let simmer another 2 minutes, or until the greens are wilted down.
• Season to taste. Add a splash of red wine vinegar, salt and pepper as needed.
• To plate, pour the beans into two bowls. Top with either feta or parmesan, a sprinkle of paprika, and a crack of fresh black pepper. Serve warm with a side of toast or rice.

Looking for other chickpea recipes?

Here are my most recent favorites!

And that’s about it for these creamy tahini chickpeas!

If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3