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