Go Back
–+ servings
Marry Me Chickpeas

Marry Me Chickpeas: Love in Every Creamy Bite

Marry Me Chickpeas is a creamy, hearty vegan dish that transforms ordinary dinners into delicious experiences.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tbsp Olive Oil Substitute with avocado oil for a different taste.
  • 1 small Yellow Onion, minced Use shallots for a milder flavor if needed.
  • 3 cloves Garlic, minced Fresh garlic is highly recommended.
For the Sauce
  • 1.5 tbsp Tomato Paste Consider sun-dried tomato pesto as an alternative.
  • 0.5 cup Sun-Dried Tomatoes Fresh tomatoes can be used but may alter the texture.
  • 1 tsp Italian Seasoning Swap with rosemary or oregano if you’re in a pinch.
  • 0.5 tsp Red Chili Flakes Adjust based on your personal preference.
  • 1 tsp Salt Sea salt works beautifully as a replacement.
For the Creaminess
  • 0.75 cup Vegetable Broth In a pinch, use water with additional seasoning.
  • 1 cup Coconut Milk Almond milk is a lower-fat alternative but may yield less creaminess.
For the Chickpeas
  • 30 oz Canned Chickpeas The main protein source; dried chickpeas work too but require soaking.
For the Finish
  • 1 handful Fresh Spinach or Basil, torn Substitute with kale or arugula for varied flavors.

Equipment

  • medium skillet

Method
 

Step-by-Step Instructions
  1. In a medium skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced onion and sauté for about 5 minutes, stirring frequently until the onion is translucent and fragrant. Toss in the minced garlic and cook for an additional minute, allowing the aromas to fill your kitchen.
  2. Next, stir in the sun-dried tomatoes, tomato paste, Italian seasoning, red chili flakes, and salt. Sauté this mixture for another 3 minutes, letting the flavors meld together while the tomato paste darkens slightly, creating a rich aroma that signals it's time for the next step.
  3. Pour in ¾ cup of vegetable broth and 1 cup of coconut milk, stirring well to combine. Increase the heat slightly to bring the mixture to a gentle simmer. Cook for about 3–5 minutes, allowing the sauce to thicken and become creamy, with a beautiful light sheen.
  4. Add the drained and rinsed canned chickpeas into the skillet, using a spatula to fold them into the creamy sauce. Cover the skillet and let it cook for an additional 2 to 3 minutes until the chickpeas are warmed through and infused with the delicious flavors of the Marry Me Chickpeas.
  5. Tear the fresh spinach or basil and stir it into the skillet until just wilted, which should take about 1 minute. Remove from heat and give the dish a final gentle stir. Serve your luscious Marry Me Chickpeas over toasted bread, rice, or pasta for an irresistible dinner option that’s sure to impress!

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 50gProtein: 12gFat: 14gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 600mgPotassium: 800mgFiber: 12gSugar: 5gVitamin A: 1000IUVitamin C: 15mgCalcium: 80mgIron: 3mg

Notes

Rinse and drain the chickpeas thoroughly to remove excess sodium and improve flavor. Cooking the sauce longer can intensify flavors and creaminess. Don't hesitate to add other vegetables like bell peppers or zucchini for nutrition and crunch. Adjust the level of red chili flakes according to your heat preference. Leftovers taste even better and can be stored in an airtight container for up to four days in the fridge.

Tried this recipe?

Let us know how it was!