Marry Me Chickpeas

Creamy, flavorful, and satisfying, Marry Me Chickpeas are a plant-based twist on the viral “Marry Me Chicken” recipe. Chickpeas are simmered in a rich tomato and spinach sauce with hints of garlic, sun-dried tomatoes, and basil for a dish that’s hearty, wholesome, and perfect for weeknight dinners.

Why You’ll Love This Recipe

• A quick, 15-minute recipe perfect for busy weeknights.
• Creamy and savory without relying on dairy, making it vegan-friendly.
• Packed with protein, fiber, and nutrients from chickpeas and spinach.
• Versatile—serve with crusty bread, rice, pasta, or baked potatoes.
• Simple ingredients with bold, comforting flavors.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 tablespoon olive oil
• 5 cloves garlic, minced
• ½ cup sun-dried tomatoes, chopped
• ½ teaspoon oregano
• ½ teaspoon red chili flakes
• 1 teaspoon salt
• ¼ teaspoon ground black pepper
• (2) 15-ounce cans chickpeas, drained and rinsed
• 1 cup vegetable broth
• 1 tablespoon tomato paste
• 1 cup vegan cream (store-bought, full-fat coconut milk, or cashew cream)
• 2 cups baby spinach, sliced
• 4–5 fresh basil leaves, chopped
• Optional: ½ cup grated vegan parmesan cheese

Directions

Step 1: Sauté the Aromatics

• Heat olive oil in a large sauté pan over low-medium heat. Add minced garlic and cook for 1–2 minutes, stirring frequently until fragrant.

Step 2: Build the Flavor

• Stir in the sun-dried tomatoes, oregano, red chili flakes, salt, and black pepper. Cook for about 1 minute to release the spices’ aroma.

Step 3: Simmer the Chickpeas

• Add the chickpeas, vegetable broth, tomato paste, vegan cream, and spinach to the pan.
• Bring to a gentle simmer over medium heat. Cook for about 5 minutes until warmed through and the spinach is wilted. Taste and adjust seasoning as needed.

Step 4: Add Fresh Herbs and Cheese

• Remove the pan from heat and stir in fresh basil and grated vegan parmesan, if using.

Step 5: Serve and Enjoy

• Serve immediately with crusty bread, over rice, pasta, or baked sweet potatoes.

Servings and Timing

• Servings: 6
• Prep Time: 5 minutes
• Cooking Time: 10 minutes
• Total Time: 15 minutes

Nutrition Information (Per Serving)

• Calories: 294 kcal
• Carbohydrates: 33g
• Protein: 10g
• Fat: 15g
• Saturated Fat: 8g
• Sodium: 690mg
• Fiber: 8g
• Sugar: 8g
• Vitamin A: 1231 IU
• Vitamin C: 9mg
• Calcium: 83mg
• Iron: 5mg

Variations

• Spicy Version: Increase the chili flakes or add a splash of hot sauce for an extra kick.
• Protein Boost: Add tofu, tempeh, or a plant-based chicken substitute for more protein.
• Extra Veggies: Toss in mushrooms, zucchini, or bell peppers for added texture and nutrients.
• Richer Sauce: Use full-fat coconut milk or cashew cream for a creamier texture.
• Cheesy Option: For a vegetarian version, use regular Parmesan or mozzarella.

Storage and Reheating

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Reheat in a pan over medium heat. Add a splash of vegetable broth or cream to restore the sauce’s consistency.

FAQs

1. What can I use as a vegan cream substitute?

Full-fat coconut milk, store-bought plant-based cream, or homemade cashew cream work well.

2. Can I use dried chickpeas?

Yes, soak and cook dried chickpeas beforehand. Use about 3 cups of cooked chickpeas.

3. Is this recipe gluten-free?

Yes, as long as your vegetable broth and optional vegan parmesan are gluten-free.

4. How can I thicken the sauce?

If the sauce is too thin, add a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water) and simmer until thickened.

5. Can I add more spices?

Absolutely! Try smoked paprika, cumin, or thyme for a different flavor profile.

6. What if I don’t have sun-dried tomatoes?

Substitute with fresh cherry tomatoes, but sauté them longer to develop their flavor.

7. Can I make this recipe oil-free?

Yes, sauté the garlic in vegetable broth instead of olive oil.

8. How do I make cashew cream?

Blend ½ cup soaked cashews with ½ cup water until smooth to create a creamy, dairy-free base.

9. Can I use kale instead of spinach?

Yes, but chop it finely and cook slightly longer to soften.

10. What pairs well with this dish?

Serve with crusty bread, quinoa, couscous, or roasted vegetables for a complete meal.

Conclusion

Marry Me Chickpeas are a quick and satisfying dish that brings rich, creamy flavors to your table in just 15 minutes. Perfect for weeknight dinners or meal prep, this vegan recipe is packed with protein and nutrients while being incredibly versatile. Enjoy it with your favorite sides, and get ready to fall in love with this wholesome and delicious meal!

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