Marry Me Chickpeas Recipe

Introduction

Marry Me Chickpeas is a rich and flavorful vegan dish that combines creamy tomato sauce with tender chickpeas and fresh greens. Perfect for a cozy meal, it’s both comforting and easy to prepare.

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 (15-ounce) cans chickpeas (drained and rinsed)
• 1 cup vegetable broth
• 1 tablespoon tomato paste
• 1 cup vegan cream
• 2 cups baby spinach (sliced)
• 4-5 fresh basil leaves (chopped)
• Optional: 1/2 cup grated vegan parmesan cheese (such as Violife)

Instructions

1. Step 1: In a large sauté pan over low to medium heat, warm the olive oil. Add the minced garlic and cook for 1 to 2 minutes, stirring frequently, until fragrant.
2. Step 2: Stir in the chopped sun dried tomatoes, oregano, red chili flakes, salt, and black pepper. Cook for 1 minute to combine the flavors.
3. Step 3: Add the drained chickpeas, vegetable broth, tomato paste, vegan cream, and sliced spinach. Stir well and bring to a gentle simmer over medium heat. Cook for about 5 minutes until the mixture is warm and the spinach has wilted. Taste and adjust seasoning as needed with salt, pepper, or chili flakes.
4. Step 4: Remove from heat and stir in the chopped fresh basil and grated vegan parmesan if using. Serve immediately with crusty bread, or over cooked rice, pasta, or a baked sweet potato. Enjoy!

Tips & Variations

• Use full-fat coconut cream or cashew cream as vegan cream alternatives for a richer texture.
• Adjust red chili flakes to control the heat level, or substitute with smoked paprika for a milder flavor.
• Add chopped sun dried tomatoes packed in oil for extra depth and sweetness.
• For added protein, sprinkle toasted pine nuts or pumpkin seeds over the dish before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of vegetable broth or water to loosen the sauce if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tomatoes instead of sun dried tomatoes?

Fresh tomatoes can be used, but sun dried tomatoes provide a concentrated, tangy flavor that enhances the dish. If using fresh tomatoes, consider roasting them first to deepen their taste.

Is this dish gluten-free?

Yes, the recipe itself is gluten-free as long as you serve it with gluten-free bread or rice instead of regular bread or pasta.

Marry Me Chickpeas Recipe

Print Recipe

★★★★★

5 from 216 reviews

Marry Me Chickpeas is a comforting and flavorful vegan dish featuring chickpeas simmered in a creamy tomato sauce with sun-dried tomatoes, spinach, and aromatic herbs. This easy stovetop recipe brings together simple ingredients to create a rich, warming meal perfect served with crusty bread, rice, pasta, or baked sweet potatoes.

• Author: Rico
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Vegan, Mediterranean-inspired
• Diet: Vegan

Ingredients

Scale 1x2x3x

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 (15-ounce) cans chickpeas, drained and rinsed
• 1 cup vegetable broth
• 1 tablespoon tomato paste
• 1 cup vegan cream
• 2 cups baby spinach, sliced
• 4–5 fresh basil leaves, chopped
• Optional: 1/2 cup grated vegan parmesan cheese (e.g., Violife)

Instructions

1. Warm the Olive 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 the garlic becomes fragrant but not browned.
2. Add Sun-Dried Tomatoes and Spices: Stir in the chopped sun dried tomatoes, oregano, red chili flakes, salt, and black pepper. Cook for an additional 1 minute to combine the flavors.
3. Add Chickpeas and Liquids: Add the drained chickpeas, vegetable broth, tomato paste, vegan cream, and sliced baby spinach to the pan. Stir everything well to combine.
4. Simmer the Mixture: Bring the pan contents to a gentle simmer over medium heat. Cook for about 5 minutes, stirring occasionally, until the mixture is warmed through and the spinach has wilted. Taste and adjust seasoning with more salt, pepper, or chili flakes as desired.
5. Finish and Serve: Remove from heat. Stir in the chopped fresh basil and optional grated vegan parmesan cheese. Serve immediately with crusty bread for dipping, or spoon on top of cooked rice, pasta, or a baked sweet potato. Enjoy your meal!

Notes

• Use vegan cream such as cashew cream, coconut cream, or a commercial vegan cooking cream for the creamy texture and taste.
• Adjust the amount of red chili flakes to your preferred level of spiciness.
• This dish pairs wonderfully with crusty bread, rice, pasta, or baked sweet potatoes for a complete meal.
• You can substitute fresh spinach with baby kale or swiss chard if preferred.

Keywords: vegan chickpea recipe, creamy chickpeas, easy vegan dinner, sun dried tomato chickpeas, plant-based protein, quick stovetop recipe