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.

What makes this bean recipe different?

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), so what makes these different? And I’m here 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. So, 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

• 2-3 tablespoons extra virgin olive-oil
• 1 large shallot, thinly sliced
• 4 cloves garlic, thinly sliced
• 1 large lemon, for zest and juice
• 1/4 teaspoon red pepper flakes
• Diamond Crystal kosher salt, to taste
• 1 (15.5 oz) can chickpeas, drained and rinsed
• 2 cups vegetable stock, plus more as needed
• 3 tablespoons 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 tablespoons feta
• 2 tablespoons freshly grated parmesan

How to make these creamy chickpeas

1. Place a pan over medium heat and add 2-3 tablespoons of extra virgin olive oil.
2. Once 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.
3. 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.
4. Add the can of chickpeas to the pan and toss to coat. Add in the vegetable stock and tahini and stir to combine. Lightly smash a few of the chickpeas with the back of your wooden spoon. Bring the mixture to a simmer, cover and let simmer for 5 minutes.
5. Meanwhile, chop the greens if you haven’t already, or toast some bread for the side.
6. Add the greens to the beans and mix to combine. Cover and let simmer another 2 minutes, or until the greens have wilted down.
7. Add a splash of red wine vinegar, salt and pepper, as needed.
8. To plate, divide the beans across 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