Marry Me Chickpeas
Creamy, earthy, and utterly irresistible! This pantry-friendly marry me chickpeas recipe is so good it might just win someone’s heart.
Don’t miss out on marry me sundried tomato orzo, marry me pasta, and marry me Tuscan vegetable soup. If you’re trying to wow someone with your cooking, this is the way!
Why You’ll Love This Recipe
- Coconut milk brings a luxurious richness that’s balanced by salty and slightly tangy sun-dried tomatoes.
- This marry me chickpeas recipe uses mostly shelf-stable ingredients but tastes like something from a cozy restaurant.
- Ready in under 30 minutes! A quick one-pan meal perfect for busy weeknights.
- Chickpeas are a powerhouse ingredient. Great for plant-based protein and fiber.
Key Ingredients
- Chickpeas are high in plant-based protein and fiber, plus they are super filling and affordable.
- Sun-dried tomatoes add a tangy, chewy bite that elevates the dish and gives it that Italian flare.
- Coconut milk is a good creamy base without any dairy.
- Spinach or basil adds freshness and color right at the end.
Hack It!
- Make it spicy by adding more chili flakes or a dash of hot sauce.
- Serve however your heart desires! Enjoy it with toasted bread, rice, pasta, or on its own.
- Use cashew cream or soy cream instead of coconut milk for a more neutral flavor.
- Sub spinach for kale, chard, or arugula for variety.
- You can easily learn how to make sun dried tomatoes at home for this recipe!
How to Make Marry Me Chickpeas
Step 1: In a pan over medium heat, add the oil, onion and garlic. Saute until fragrant, approximately 5 minutes.
Step 2: Next, add the sun dried tomatoes, tomato paste, Italian seasoning, chili flakes and salt. Saute until fragrant, approximately 3 minutes.
Step 3: Add the vegetable broth and coconut milk and stir until you have a creamy sauce.
Step 4: Stir in the chickpeas and cover. Cook for an additional 2 to 3 minutes.
Step 5: Finish with a handful of fresh spinach or basil. You can also swap out for other greens you have in the fridge.
Step 6: Stir the greens in until they are wilted. Enjoy with toasted bread, rice, or pasta.
Frequently Asked Questions
It’s a vegan riff on Marry Me Chicken – a creamy tomato-based dish so good it sparks proposals. This chickpea version has all the flavor and none of the chicken.
Yes, just cook them in advance until tender. You’ll need about 3 cups of cooked chickpeas.
Yes! Store in freezer-safe containers for up to 2 months. Thaw and reheat well.
More Plant-Based Chickpea Recipes
- Sweet Potato Chickpea Bowl
- Cucumber Chickpea Salad
- Fattoush Salad with Chickpeas
- Roasted Cauliflower Chickpea Bowl
- Buffalo Chickpea Wrap
If you love cooking, join our Plant Cooking Club on Substack! Every Thursday, I share a meal plan that will help you eat more fiber (and plants in general). Plus, you get exclusive updates from my kitchen!
The Recipe: Marry Me Chickpeas
Ingredients
- 1 tbsp olive oil
- 1 yellow onion, small, minced
- 3 cloves garlic, minced
- 1½ tbsp tomato paste
- ½ cup sun dried tomatoes
- 1 tsp Italian seasoning
- ½ tsp red chili flakes
- 1 tsp salt
- ¾ cup vegetable broth
- 1 cup coconut milk
- 30 oz canned chickpeas, 2 cans, drained and rinsed
- 1 handful spinach or basil, torn
Equipment
Instructions
- In a pan over medium heat, add the oil, onion and garlic. Saute until fragrant, approximately 5 minutes.
- Next, add the sun dried tomatoes, tomato paste, Italian seasoning, chili flakes and salt. Saute until fragrant, approximately 3 minutes.
- Add the vegetable broth and coconut milk and stir until a sauce is formed. Stir in the chickpeas and cover and cook for an additional 2 to 3 minutes.
- Finish with a handful of fresh spinach or basil and enjoy with toasted bread, rice or pasta, as desired.
- Storage: Store in a sealed container in the fridge for up to 4 days.
Notes
- Make it spicy by adding more chili flakes or a dash of hot sauce.
- Serve however your heart desires! Enjoy it with toasted bread, rice, pasta, or on its own.
- Use cashew cream or soy cream instead of coconut milk for a more neutral flavor.
- Sub spinach for kale, chard, or arugula for variety.
- You can easily learn how to make sun dried tomatoes at home for this recipe!