Marry Me Chickpeas Recipe

Introduction

Marry Me Chickpeas is a creamy, flavorful dish that combines tender chickpeas with a rich, garlicky tomato sauce and fresh greens. It’s perfect for a cozy weeknight meal and pairs wonderfully with crusty bread or your favorite grains.

Ingredients

• 1 tablespoon olive oil
• 5 cloves garlic, minced
• 1/2 cup sun dried tomatoes, chopped
• 1/2 teaspoon oregano
• 1/2 teaspoon red chili flakes
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 (15-ounce) cans chickpeas, drained and rinsed
• 1 cup vegetable broth
• 1 tablespoon tomato paste
• 1 cup vegan cream (see Notes)
• 2 cups baby spinach, sliced
• 4-5 fresh basil leaves, chopped
• Optional: 1/2 cup grated vegan parmesan cheese (such as Violife)

Instructions

1. Step 1: 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.
2. Step 2: Stir in the chopped sun dried tomatoes, oregano, red chili flakes, salt, and black pepper. Cook for 1 minute to release the flavors.
3. Step 3: Add the chickpeas, vegetable broth, tomato paste, vegan cream, and sliced spinach. Stir well to combine. Bring to a gentle simmer over medium heat and cook for about 5 minutes, until warm and the spinach has wilted. Taste and adjust seasoning with more salt, pepper, or chili flakes as desired.
4. Step 4: Remove the pan from heat and stir in the chopped fresh basil and grated vegan parmesan cheese, if using. Serve immediately with crusty bread, cooked rice, pasta, or a baked sweet potato. Enjoy!

Tips & Variations

• For a creamier texture, blend half of the chickpeas before adding them to the pan.
• Try adding a squeeze of lemon juice at the end to brighten the flavors.
• If you prefer less heat, reduce or omit the red chili flakes.
• Use coconut cream or cashew cream as alternatives for vegan cream.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of vegetable broth or water if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned chickpeas that are not rinsed?

It’s best to rinse canned chickpeas to remove excess salt and any canning liquid that might affect the taste and texture of the dish.

What can I serve this dish with?

This dish pairs well with crusty bread, cooked rice, pasta, or even a baked sweet potato for a hearty meal.

Marry Me Chickpeas Recipe

Print Recipe

★★★★★

5 from 104 reviews

Marry Me Chickpeas is a comforting and flavorful vegan dish featuring tender chickpeas simmered in a creamy tomato and sun-dried tomato sauce, infused with garlic, oregano, and chili flakes. It’s perfect served with crusty bread, rice, pasta, or baked sweet potatoes for a wholesome, satisfying meal.

• Author: Anna
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Vegan, Mediterranean-inspired
• Diet: Vegan

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 tablespoon olive oil
• 5 cloves garlic, minced
• 1/2 cup sun dried tomatoes, chopped
• 1/2 teaspoon oregano
• 1/2 teaspoon red chili flakes
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 (15-ounce) cans chickpeas, drained and rinsed
• 1 cup vegetable broth
• 1 tablespoon tomato paste
• 1 cup vegan cream (such as cashew cream or coconut cream)
• 2 cups baby spinach, sliced
• 4–5 fresh basil leaves, chopped
• Optional: 1/2 cup grated vegan parmesan cheese (e.g. Violife)

Instructions

1. Warm the olive oil and garlic: In a large sauté pan over low-medium heat, add the olive oil and warm it gently. Add the minced garlic and cook for 1-2 minutes, stirring frequently until fragrant but not browned.
2. Add sun dried tomatoes and spices: Stir in the chopped sun dried tomatoes, oregano, red chili flakes, salt, and black pepper. Cook together for about 1 minute to release flavors.
3. Combine chickpeas and liquids: Add the drained chickpeas, vegetable broth, tomato paste, vegan cream, and spinach to the pan. Stir well to combine all ingredients.
4. Simmer the mixture: Bring the mixture to a gentle simmer over medium heat and cook for about 5 minutes, until the dish is heated through and the spinach has wilted. Taste and adjust seasoning by adding more salt, pepper, or chili flakes as desired.
5. Finish with basil and cheese: Remove the pan from heat, then stir in the freshly chopped basil leaves and optional grated vegan parmesan cheese. Serve immediately with crusty bread for dipping or over cooked rice, pasta, or baked sweet potatoes for a hearty meal. Enjoy!

Notes

• Vegan cream can be substituted with cashew cream, coconut cream, or any other plant-based cream alternative.
• You can adjust the heat level by varying the amount of red chili flakes included.
• For added protein and texture, consider topping with toasted pine nuts or walnuts.
• This dish stores well in the fridge for up to 3 days and reheats nicely on the stovetop or microwave.
• Serve with crusty bread or grains to soak up the creamy sauce for a complete meal.

Keywords: vegan chickpeas, creamy chickpea recipe, plant-based meal, quick vegan dinner, sun dried tomatoes, spinach, easy vegan main