Marry Me Chickpeas is a creamy, flavor-packed plant-based dish inspired by the popular "Marry Me Chicken." This recipe swaps meat for hearty chickpeas, blending them with a savory sun-dried tomato cream sauce for a one-pan meal that’s quick, cozy, and satisfying. It’s perfect for weeknights, date nights, or whenever I want something comforting without a lot of fuss.
Why You’ll Love This Recipe
I love this dish because it comes together in 15 minutes, uses simple pantry ingredients, and tastes absolutely indulgent. The creamy sauce gets depth from garlic, sun-dried tomatoes, and Italian-inspired seasonings, while the chickpeas provide a filling, protein-rich base. It’s great over pasta, rice, or with crusty bread to soak up every last drop.
ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Olive oil
- Garlic
- Sun-dried tomatoes
- Dried oregano
- Red pepper flakes
- Salt and pepper
- Canned chickpeas (drained and rinsed)
- Tomato paste
- Vegetable broth
- Vegan cream (cashew cream, coconut milk, or oat cream)
- Baby spinach
- Fresh basil (optional)
- Vegan parmesan (optional, for topping)
directions
- I warm olive oil in a large skillet over medium heat and sauté the garlic until fragrant.
- I add the sun-dried tomatoes, oregano, red pepper flakes, salt, and pepper, stirring to combine.
- I stir in the chickpeas, tomato paste, and vegetable broth, then bring everything to a simmer.
- I pour in the vegan cream and add baby spinach, letting it wilt as the sauce thickens slightly.
- I adjust seasoning to taste and garnish with fresh basil and vegan parmesan if using.
- I serve hot over pasta, rice, baked potatoes, or with crusty bread.
Servings and timing
This recipe serves 4 to 6. It takes about 5 minutes to prep and 10 minutes to cook, making it a perfect 15-minute meal.
Variations
- I swap chickpeas for white beans or lentils for a different twist.
- I add mushrooms or zucchini to bulk up the veggies.
- I use different greens like kale or chard instead of spinach.
- I stir in a splash of white wine or lemon juice for brightness.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 5 days. To reheat, I warm it gently on the stove or in the microwave, adding a splash of broth or water if the sauce thickens too much.
FAQs
Can I make this ahead of time?
Yes, I make it a day or two in advance and just reheat before serving. The flavors deepen beautifully overnight.
Can I freeze it?
Yes, it freezes well. I let it cool completely, store in freezer-safe containers, and thaw overnight before reheating.
What kind of vegan cream works best?
Cashew cream gives a rich texture, but I also love using coconut milk or oat cream for a neutral flavor.
Is this recipe gluten-free?
Yes, it is naturally gluten-free. I just make sure any broth or toppings I use are certified gluten-free.
Can I make it spicy?
Definitely. I add extra red pepper flakes or even a dash of hot sauce to kick it up a notch.
Conclusion
Marry Me Chickpeas is one of those quick and easy meals I keep coming back to. It’s creamy, comforting, and full of bold flavors, all made in a single pan. Whether I’m cooking for guests or just myself, this recipe always leaves me impressed—and a little more in love with chickpeas.
Marry Me Chickpeas
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4–6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean-Inspired
- Diet: Vegan
Description
This Marry Me Chickpeas recipe is a creamy, one-pan plant-based dish bursting with bold, comforting flavor. Inspired by the viral Marry Me Chicken, this vegan version swaps in protein-packed chickpeas and a luscious sun-dried tomato cream sauce for a cozy, 15-minute meal that’s perfect over pasta, rice, or crusty bread. It’s dairy-free, gluten-free, and guaranteed to impress.
Ingredients
- 1 tbsp olive oil
- 3–4 garlic cloves, minced
- ⅓ cup sun-dried tomatoes (in oil), chopped
- 1 tsp dried oregano
- ¼–½ teaspoon red pepper flakes (to taste)
- Salt and black pepper, to taste
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 tbsp tomato paste
- ¾ cup vegetable broth
- ¾ cup vegan cream (cashew cream, coconut milk, or oat cream)
- 2 cups baby spinach
- Fresh basil, for garnish (optional)
- Vegan parmesan, for topping (optional)
Instructions
- Heat olive oil in a large skillet over medium heat. Sauté garlic for about 1 minute until fragrant.
- Stir in sun-dried tomatoes, oregano, red pepper flakes, salt, and pepper.
- Add chickpeas, tomato paste, and vegetable broth. Stir well and bring to a simmer.
- Pour in vegan cream and stir in baby spinach until wilted and sauce is creamy.
- Adjust seasoning to taste. Garnish with fresh basil and vegan parmesan if desired.
- Serve hot over pasta, rice, baked potatoes, or with crusty bread
Notes
- Use white beans or lentils in place of chickpeas for a twist.
- Swap in kale, chard, or arugula instead of spinach.
- Add a splash of lemon juice or white wine for brightness.
- Great with a side of roasted veggies or a crisp salad.
- Naturally gluten-free—just check your broth and toppings.
