This Marry Me Chickpeas recipe is a creamy, dreamy vegetarian twist on the viral chicken dinner sensation. Tender chickpeas are simmered in a rich, savory sauce packed with sun-dried tomatoes, garlic, and aromatic herbs, creating a meal that is both comforting and elegant.
With a velvety texture and a bold, tangy flavor profile, this dish comes together in just one pan and is ready in under 20 minutes.
Recipe Details
- Flavor Profile: This dish is incredibly savory and rich, featuring the sweet tang of sun-dried tomatoes, the warmth of oregano and chili flakes, and a luxurious creamy finish.
- Texture: The chickpeas become soft and tender, coated in a smooth sauce with wilted spinach offering a fresh contrast.
- Time: 5 minutes prep, 10 minutes cook time.
- Difficulty: Very Easy. It is a simple one-pan sauté and simmer method.
What You’ll Need
To make this recipe, you will need a large sauté pan to accommodate the chickpeas and the sauce as it bubbles. A sharp knife is needed for chopping the garlic and herbs. The ingredients rely on pantry staples like canned chickpeas and sun-dried tomatoes, elevated by fresh spinach and a creamy liquid base.
Ingredient Notes
- Chickpeas – You will need two 15-ounce cans. Be sure to drain and rinse them well to remove excess sodium and starch. They provide a hearty, protein-packed base.
- Sun Dried Tomatoes – Chopped sun dried tomatoes provide the concentrated, sweet-tart flavor that defines the “Marry Me” sauce profile.
- Garlic – Five cloves of minced garlic create a robust aromatic foundation.
- Vegan Cream – You can use full-fat canned coconut milk, cashew cream, or a store-bought plant-based heavy cream alternative. This creates the luscious sauce texture.
- Tomato Paste – A tablespoon adds depth, color, and umami to the broth.
- Vegetable Broth – This thins the sauce slightly and adds savory flavor.
- Spinach – Fresh baby spinach wilts down quickly in the warm sauce, adding color and nutrients.
- Red Chili Flakes – These add a gentle heat that cuts through the richness of the cream.
- Fresh Basil – Added at the very end, fresh basil brings a bright, peppery sweetness that dried herbs cannot match.
Add-ins and Substitutions
- Cream – If you are not vegan, you can substitute the vegan cream with regular heavy cream or half-and-half.
- Greens – Kale or Swiss chard can be used instead of spinach, though they may need an extra minute or two to soften.
- Cheese – The vegan parmesan is optional, but highly recommended for a salty, nutty finish. Regular parmesan works if you eat dairy.
- Spice Level – Adjust the red chili flakes to your taste. Omit them for a mild dish or increase them for extra heat.
How to Make Marry Me Chickpeas
- Sauté Aromatics: In a large sauté pan over low-medium heat, warm the olive oil. Add the minced garlic and cook for 1-2 minutes, stirring frequently, until it is fragrant. Be careful not to burn it.
- Bloom Spices: Stir in the chopped sun dried tomatoes, oregano, red chili flakes, salt, and black pepper. Cook for 1 minute to release the flavors.
- Simmer: Now add the drained and rinsed chickpeas, vegetable broth, tomato paste, vegan cream, and sliced baby spinach. Stir well to combine. Bring the mixture to a gentle simmer over medium heat and cook for about 5 minutes, until everything is warm and the spinach has wilted.
- Adjust Seasoning: Taste the sauce; add more salt, pepper, or red pepper flakes as desired to suit your preference.
- Finish and Serve: Remove the pan from the heat and stir in the fresh chopped basil and grated vegan parmesan cheese (if using). Serve immediately.
Pro Tip: Make sure to whisk or stir the tomato paste well when you add the liquids. You want it to dissolve completely into the sauce rather than staying in a clump, ensuring a uniform pinkish-red color and rich flavor throughout.
Recipe Tips
- Don’t Overcook Garlic: Garlic turns bitter quickly. Keep the heat on low-medium and watch it closely during the first step.
- Cream Consistency: If you use coconut milk, shake the can well before opening. The thick cream on top is what makes the sauce luxurious.
- Serving: This dish thickens as it cools. Serve it piping hot for the best saucy consistency.
FAQs
- Can I use dried chickpeas? Yes, you can use dried chickpeas, but you must soak and cook them completely tender before adding them to this recipe.
- Is this gluten-free? Yes, as written, the ingredients are naturally gluten-free. Serve with gluten-free bread or rice.
- How do I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Serving Suggestions
- Crusty Bread: A slice of sourdough or baguette is perfect for dipping into the creamy sauce.
- Grains: Serve on top of cooked white rice, quinoa, or pasta for a hearty meal.
- Potatoes: Spoon this mixture over a baked sweet potato or roasted potatoes.
Make This Recipe in Advance
- Prep: You can chop the garlic, tomatoes, and basil ahead of time.
- Reheating: This dish reheats well on the stovetop. You may need to add a small splash of vegetable broth or water to loosen the sauce if it has thickened in the fridge.
Marry Me Chickpeas
- Total Time: 15 minutes
- Yield: 4 Servings 1x
Description
This Marry Me Chickpeas recipe is a creamy, dreamy vegetarian twist on the viral chicken dinner sensation. Tender chickpeas are simmered in a rich, savory sauce packed with sun-dried tomatoes, garlic, and aromatic herbs, creating a meal that is both comforting and elegant. With a velvety texture and a bold, tangy flavor profile, this dish comes together in just one pan and is ready in under 20 minutes.
Ingredients
The Base & Aromatics
- 2 (15-ounce) cans chickpeas, drained and thoroughly rinsed
- 1 tablespoon olive oil
- 5 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 teaspoon dried oregano
- 1/2 teaspoon red chili flakes (adjust to taste)
- 1 teaspoon salt
- 1/4 teaspoon black pepper
The Sauce & Greens
- 1 cup vegetable broth
- 1 cup vegan cream (full-fat coconut milk, cashew cream, or heavy cream if not vegan)
- 1 tablespoon tomato paste
- 2 cups fresh baby spinach, sliced
- 4–5 fresh basil leaves, chopped (for finishing)
- 1/2 cup grated vegan Parmesan cheese (optional, but recommended)
Instructions
Sauté Aromatics
In a large sauté pan over low-medium heat, warm the olive oil. Add the minced garlic and cook for 1–2 minutes, stirring frequently, until fragrant. Caution: Watch closely to ensure the garlic does not burn and become bitter.
Bloom Spices
Stir in the chopped sun-dried tomatoes, oregano, red chili flakes, salt, and black pepper. Cook for 1 minute to release the flavors into the oil.
Simmer
Add the drained chickpeas, vegetable broth, tomato paste, vegan cream, and sliced baby spinach. Stir well to combine. Tip: Whisk or stir vigorously to ensure the tomato paste dissolves completely into the liquid rather than staying in clumps.
Cook
Bring the mixture to a gentle simmer over medium heat. Cook for about 5 minutes, until the sauce is warm, slightly thickened, and the spinach has completely wilted.
Adjust & Finish
Taste the sauce and add more salt or chili flakes if desired. Remove the pan from heat. Stir in the fresh chopped basil and grated Parmesan cheese (if using).
Serve
Serve immediately while piping hot and creamy.
Notes
Cream Options: If using canned coconut milk as your “vegan cream,” shake the can well before opening. The thick cream that separates to the top is what makes the sauce luxurious. If you are not vegan, regular heavy cream works perfectly.
Tomato Paste: It creates the beautiful pinkish hue and deep umami flavor. Make sure it is fully incorporated into the broth/cream mixture.
Serving: This dish thickens as it cools, so it is best served right away. It pairs beautifully with crusty sourdough bread to sop up the sauce, or over white rice or pasta for a heartier meal.
Spinach: If you prefer kale or Swiss chard, add them in step 3 but allow an extra minute or two of simmering to soften the tougher leaves.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner / Lunch
- Method: Stovetop / One-Pan
- Cuisine: Italian-Fusion
Nutrition
- Serving Size: 1 Serving
- Calories: 320
- Sugar: 4g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg
Keywords: marry me chickpeas, vegan creamy chickpeas, tuscan chickpeas, 15 minute meals, sun dried tomato sauce, plant based dinner, easy vegetarian recipes
