Marry Me Chickpeas Recipe

Introduction

Marry Me Chickpeas is a quick and flavorful vegan dish perfect for busy weeknights. Creamy and packed with savory sun-dried tomatoes and warm spices, it’s satisfying on its own or served over rice, pasta, or with crusty bread.

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 baby spinach. Stir well to combine and bring to a gentle simmer over medium heat. Cook for about 5 minutes, until warm and the 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 for dipping, or on top of cooked rice, pasta, or a baked sweet potato. Enjoy!

Tips & Variations

• Use coconut cream or cashew cream as a vegan cream substitute for a richer texture.
• For extra heat, increase the red chili flakes or add a dash of hot sauce.
• Green kale or swiss chard can be substituted for baby spinach for a different texture.
• Try adding toasted pine nuts or chopped walnuts for added crunch.

Storage

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 the sauce thickens 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 drain and rinse canned chickpeas to remove excess sodium and any canning liquid flavors. This improves the taste and texture of the dish.

What can I use as vegan cream if I don’t have any on hand?

You can substitute with coconut cream, cashew cream, or even a plant-based milk thickened with a little flour or cornstarch. Adjust the amount to get a creamy consistency without thinning the sauce too much.

Marry Me Chickpeas Recipe

Print Recipe

★★★★★

4.4 from 94 reviews

Marry Me Chickpeas is a creamy, flavorful vegan dish featuring tender chickpeas simmered with sun-dried tomatoes, garlic, and fresh spinach in a rich vegan cream sauce. Perfect as a comforting main served with crusty bread, rice, pasta, or baked sweet potatoes, this recipe comes together quickly with simple, wholesome ingredients.

• Author: Yana
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Vegan
• Diet: Vegan

Ingredients

Scale 1x2x3x

Base 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 (I used Violife)

Instructions

1. Warm the olive 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 to develop the base flavor.
2. Add seasonings and sun dried tomatoes: Stir in the chopped sun dried tomatoes, oregano, red chili flakes, salt, and black pepper. Cook for 1 minute to release the aromas and blend the spices with the garlic and oil.
3. Simmer chickpeas with liquids and spinach: Add the drained chickpeas, vegetable broth, tomato paste, vegan cream, and sliced baby spinach. Stir well to combine all ingredients. Bring to a gentle simmer over medium heat and cook for about 5 minutes, until warmed through and the spinach has wilted fully. Taste and adjust salt, pepper, or chili flakes as needed.
4. Finish with fresh herbs and cheese: Remove the pan from heat and stir in the chopped fresh basil leaves and grated vegan parmesan cheese, if using. This adds freshness and a savory depth to the dish.
5. Serve: Serve immediately while warm, paired with crusty bread for dipping or spooned over cooked rice, pasta, or baked sweet potatoes for a complete meal. Enjoy!

Notes

• Use any variety of vegan cream such as coconut cream, cashew cream, or store-bought vegan heavy cream alternatives.
• If sun dried tomatoes are very dry, soak them briefly in hot water to soften before chopping.
• Adjust red chili flakes according to your spice preference.
• For a nut-free option, use coconut-based vegan cream and avoid vegan parmesan if it contains nuts.

Keywords: vegan chickpeas, creamy chickpea recipe, plant-based main dish, quick vegan dinner, sun dried tomato chickpeas, vegan cream sauce