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 tsp 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.
