Description
A plant-based twist on the famous ‘Marry Me Chicken’ dish, this vegan-friendly version uses chickpeas as the protein base. It’s creamy, flavorful, and perfect for a comforting meal.
Ingredients
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- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup canned coconut milk or other plant-based cream
- 1/2 cup vegetable broth
- 1 tablespoon nutritional yeast
- 1 tablespoon lemon juice
- Fresh basil or parsley, for garnish
Instructions
- Heat olive oil in a skillet over medium heat.
- Add diced onion and cook until translucent, about 5 minutes.
- Stir in minced garlic, oregano, red pepper flakes, salt, and pepper. Cook for 1 minute until fragrant.
- Add chickpeas and sun-dried tomatoes. Stir to combine.
- Pour in coconut milk and vegetable broth. Stir well and bring to a simmer.
- Add nutritional yeast and simmer for 8–10 minutes until sauce thickens slightly.
- Stir in lemon juice and cook for another minute.
- Garnish with fresh herbs and serve hot over rice, pasta, or bread.
Notes
- Use full-fat coconut milk for a creamier texture.
- Can be stored in an airtight container in the fridge for up to 3 days.
- Add spinach or kale for extra greens.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 4g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg
