Marry Me Chickpeas Recipe

Introduction

Marry Me Chickpeas is a quick, flavorful dish perfect for busy weeknights. Creamy, garlicky, and packed with sun-dried tomatoes and spinach, it’s an easy vegan meal that feels indulgent yet light.

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 to 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 their flavors.
3. Step 3: Add the chickpeas, vegetable broth, tomato paste, vegan cream, and sliced spinach. Stir well to combine, then bring to a gentle simmer over medium heat. Cook for about 5 minutes until heated through and the spinach has wilted.
4. Step 4: Taste the mixture and adjust seasoning with more salt, pepper, or chili flakes as desired. Remove from heat, then stir in the fresh chopped basil and grated vegan parmesan if using.
5. Step 5: Serve immediately with crusty bread for dipping or alongside cooked rice, pasta, or a baked sweet potato. Enjoy!

Tips & Variations

• Use canned chickpeas to save time, but rinsing well helps improve the flavor and texture.
• For a richer dish, swap vegan cream with coconut cream or cashew cream.
• Add chopped sun-dried tomatoes packed in oil for extra richness and depth.
• Adjust red chili flakes to your preferred spice level or omit for a milder flavor.
• Serve over grains like quinoa or farro for added texture and nutrition.

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 if needed to loosen the sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tomatoes instead of sun-dried tomatoes?

Fresh tomatoes have a different texture and less concentrated flavor, but you can use them. Consider roasting or slow cooking fresh tomatoes to intensify their flavor before adding.

What can I substitute for vegan cream?

You can use coconut cream, cashew cream, or even a thick plant-based milk like oat milk combined with a bit of flour to thicken the sauce.

Marry Me Chickpeas Recipe

Print Recipe

★★★★★

4.4 from 144 reviews

Marry Me Chickpeas is a quick and flavorful vegan dish combining tender chickpeas, sun-dried tomatoes, creamy vegan sauce, and fresh herbs. Ready in just 15 minutes, it’s perfect served with crusty bread, rice, pasta, or baked sweet potatoes for a wholesome and comforting meal.

• Author: Daniel
• 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

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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
• 2 cups baby spinach, sliced
• 4–5 fresh basil leaves, chopped
• Optional: 1/2 cup grated vegan parmesan cheese (e.g., Violife)

Instructions

1. 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 the garlic is fragrant and lightly golden.
2. Add Spices and Tomatoes: Stir in the chopped sun dried tomatoes, oregano, red chili flakes, salt, and black pepper. Cook the mixture for about 1 minute to allow the flavors to meld.
3. Add Chickpeas and Creamy Ingredients: Add the drained chickpeas, vegetable broth, tomato paste, vegan cream, and sliced baby spinach into the pan. Stir everything well to combine.
4. Simmer: Bring the mixture to a gentle simmer over medium heat and cook for approximately 5 minutes, until the chickpeas are heated through and the spinach has fully wilted. Taste and adjust seasoning by adding more salt, pepper, or chili flakes if desired.
5. Finish and Serve: Remove the pan from heat, then immediately stir in the chopped fresh basil leaves and the grated vegan parmesan cheese if using. Serve the dish hot with crusty bread for dipping, or on top of cooked rice, pasta, or baked sweet potatoes. Enjoy!

Notes

• Use vegan cream such as cashew cream, coconut cream, or commercially available vegan cooking cream for a rich texture.
• Adjust the chili flakes based on your preferred spice level.
• This dish pairs well with grains like rice or pasta or can be served alongside roasted vegetables.
• Store 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 needed to loosen the sauce.

Keywords: vegan chickpeas, marry me chickpeas, easy vegan dinner, quick chickpea recipe, plant-based, healthy vegan meals