Marry Me Chickpeas Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://cookwithyana.com/marry-me-chickpeas-recipe/
