Marry Me Chickpeas Recipe

Introduction

Marry Me Chickpeas is a creamy, flavorful vegan dish that’s ready in just 15 minutes. Packed with garlic, sun-dried tomatoes, and fresh herbs, it’s perfect for a quick dinner that feels special. Serve it with crusty bread or your favorite grains for a satisfying meal.

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 blend the flavors.
3. Step 3: Add the drained chickpeas, vegetable broth, tomato paste, vegan cream, and sliced spinach. Stir well and bring to a gentle simmer over medium heat. Cook for about 5 minutes, until warmed through and spinach has wilted. Taste and adjust seasoning with more salt, pepper, or chili flakes if desired.
4. Step 4: Remove 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

• Use cashew cream or coconut cream as vegan cream substitutes for a rich texture.
• For extra heat, increase the red chili flakes or add a pinch of cayenne pepper.
• Add sautéed mushrooms or bell peppers for more vegetable variety.
• Serve with gluten-free bread or pasta to make it allergen-friendly.

Storage

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

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned chickpeas straight from the can without rinsing?

It’s best to rinse canned chickpeas to remove excess sodium and any canning liquid that might affect the flavor.

What can I use instead of vegan cream?

You can substitute with cashew cream, coconut cream, or even a thick plant-based yogurt to maintain creaminess.

Marry Me Chickpeas Recipe

Print Recipe

★★★★★

4.5 from 99 reviews

Marry Me Chickpeas is a creamy, flavorful vegan dish featuring tender chickpeas simmered with sun-dried tomatoes, garlic, and aromatic herbs in a rich vegan cream sauce. Ready in just 15 minutes, this comforting skillet meal is perfect served with crusty bread, rice, pasta, or a baked sweet potato for a satisfying plant-based dinner.

• Author: Cleo
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 6 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-based 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 oil and sauté garlic. 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. Add sun-dried tomatoes and spices. Stir in the chopped sun dried tomatoes, oregano, red chili flakes, salt, and ground black pepper. Cook for 1 minute, allowing the flavors to meld.
3. Combine chickpeas and liquids. Add the drained chickpeas, vegetable broth, tomato paste, vegan cream, and sliced baby spinach to the pan. Stir well to combine.
4. Simmer until flavors meld and spinach wilts. Increase heat to medium and bring the mixture to a gentle simmer. Cook for about 5 minutes until warm throughout and the spinach has fully wilted. Taste and adjust seasoning with additional salt, pepper, or red chili flakes if desired.
5. Finish with fresh basil and vegan parmesan. Remove the pan from the heat and stir in the chopped fresh basil leaves and, if using, the grated vegan parmesan cheese.
6. Serve warm. Serve immediately with crusty bread for dipping or spoon over cooked rice, pasta, or a baked sweet potato. Enjoy your creamy, flavorful Marry Me Chickpeas!

Notes

• Vegan cream can be made from blended cashews soaked in water, coconut cream, or store-bought vegan cream alternatives.
• Adjust the red chili flakes to your preferred spice level or omit for a milder dish.
• For a gluten-free option, enjoy with gluten-free bread or sides.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.

Keywords: vegan chickpeas, creamy chickpeas, vegan dinner, chickpea recipe, quick vegan meal, plant-based, Mediterranean chickpeas