Description
Marry Me Chickpeas is a comforting and indulgent vegan twist on the popular viral dish Marry Me Chicken. This quick and easy one-pan recipe features tender chickpeas simmered in a creamy, flavorful sauce made with sun dried tomatoes, garlic, spices, and vegan cream, finished with fresh basil and optional vegan parmesan. Perfect to serve with crusty bread, rice, pasta, or baked sweet potato, this 15-minute meal is sure to become a new favorite.
Ingredients
Scale
Main 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 cans (15-ounce each) chickpeas (drained and rinsed)
- 1 cup vegetable broth
- 1 tablespoon tomato paste
- 1 cup vegan cream (such as cashew cream or coconut cream)
- 2 cups baby spinach (sliced)
- 4-5 fresh basil leaves (chopped)
- optional: 1/2 cup grated vegan parmesan cheese (e.g., Violife)
Instructions
- Heat the Oil and 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.
- Add Sun Dried Tomatoes and Spices: Stir in the chopped sun dried tomatoes, oregano, red chili flakes, salt, and ground black pepper. Cook for 1 minute to release the flavors.
- Add Chickpeas and Liquids: Add the drained and rinsed chickpeas, vegetable broth, tomato paste, vegan cream, and sliced baby spinach to the pan. Stir well to combine all ingredients.
- Simmer: Bring the mixture to a gentle simmer over medium heat and cook for about 5 minutes until everything is warmed through and the spinach has wilted. Taste and adjust seasoning with additional salt, pepper, or chili flakes as desired.
- Finish and Serve: Remove the pan from heat and stir in the chopped fresh basil and grated vegan parmesan cheese if using. Serve immediately with crusty bread for dipping, over cooked rice, pasta, or a baked sweet potato. Enjoy!
Notes
- This recipe uses vegan cream to keep it dairy-free and rich; cashew cream or coconut cream are great options.
- Adjust red chili flakes to your preferred spice level for mild to spicy heat.
- For added protein, consider topping with toasted pine nuts or seeds.
- Serve with crusty bread, rice, pasta, or baked sweet potato for a complete meal.
- The recipe yields about 6 servings, making it great for meal prep or sharing.
Nutrition
- Serving Size: 1 of 6 servings
- Calories: 294 kcal
- Sugar: 8 g
- Sodium: 690 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 8 g
- Protein: 10 g
- Cholesterol: 0 mg
