Description
Fall in love with Marry Me Chickpeas—a creamy, savory, and flavor-packed dish made with chickpeas, sun-dried tomatoes, spinach, and a luscious tomato-based sauce. Perfect for a vegan or vegetarian dinner, this dish pairs beautifully with crusty bread, rice, or pasta for a hearty, satisfying meal.
Ingredients
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- 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 (e.g., Violife)
Instructions
- 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.
- Add the Flavor Boosters:
- Stir in chopped sun-dried tomatoes, oregano, red chili flakes, salt, and black pepper. Cook for 1 minute to bloom the spices.
- Simmer the Sauce:
- Add chickpeas, vegetable broth, tomato paste, vegan cream, and sliced spinach. Increase heat to medium and bring to a gentle simmer.
- Cook for about 5 minutes, stirring occasionally, until the spinach is wilted and the sauce is warmed through. Adjust seasoning to taste.
- Finish with Fresh Herbs:
- Remove the pan from heat and stir in fresh basil and grated vegan parmesan, if using.
- Serve:
- Serve immediately with crusty bread for dipping or over cooked rice, pasta, or a baked sweet potato.
Notes
- Cream Options: Use full-fat coconut milk, store-bought dairy-free cream, or homemade cashew cream for a rich and creamy base.
- Thickening Tip: If the sauce is too thin, thicken it with a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water).
- Make It Heartier: Substitute chickpeas with vegan chicken or tofu for a twist on “marry me chicken.”
