Description
Marry Me Chickpeas are a rich and creamy one-pan dish featuring tender chickpeas, tangy sun-dried tomatoes, garlic, Italian herbs, and velvety coconut milk. This flavorful vegan meal is ready in just 20 minutes and pairs perfectly with crusty bread, rice, or pasta.
Ingredients
1 tbsp olive oil
1 small yellow onion, 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, preferably full-fat
30 oz canned chickpeas, drained and rinsed
1 handful fresh spinach or basil, torn
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the minced yellow onion and garlic. Sauté for about 5 minutes, stirring occasionally, until the onion softens and the garlic becomes fragrant without browning.
- Add the sun-dried tomatoes, tomato paste, Italian seasoning, red chili flakes, and salt. Stir well and cook for about 3 minutes, stirring frequently, to deepen the tomato flavor and release the aromas of the herbs and spices.
- Slowly pour in the vegetable broth and coconut milk, stirring until the tomato paste is fully incorporated and the sauce becomes smooth and creamy. Warm gently over medium heat. If the sauce is too thick, add a small splash of vegetable broth.
- Add the drained and rinsed chickpeas to the skillet. Stir gently until they are evenly coated in the creamy tomato sauce. Cover and cook for 2 to 3 minutes, stirring once, until the chickpeas are heated through and the sauce thickens slightly.
- Stir in the fresh spinach or torn basil just before serving. Allow spinach to wilt into the warm sauce, or add basil at the very end to preserve its fresh flavor. Serve immediately with toasted bread, fluffy rice, or your favorite pasta.
Notes
For extra heat, increase the red chili flakes to 1 teaspoon or add a pinch of cayenne pepper.
For a mushroom variation, add sliced mushrooms while sautéing the onion and garlic, cooking until their moisture evaporates and they begin to brown.
Substitute chopped kale for spinach or basil and simmer for a few additional minutes until tender.
For an extra-creamy sauce, add more full-fat coconut milk or mash a small portion of the chickpeas directly into the sauce.
To make Marry Me Chickpea Pasta, toss the finished chickpeas with cooked penne, rigatoni, or spaghetti. Add reserved pasta water if needed to loosen the sauce.
For a brighter flavor, finish with fresh lemon juice and chopped parsley.
Substitute unsweetened oat cream, cashew cream, or another plain plant-based cooking cream for coconut milk if desired.
Replace the canned chickpeas with approximately 3 cups of fully cooked chickpeas prepared from dried.
For a thicker sauce, simmer uncovered for a few additional minutes or mash some chickpeas into the sauce. Add vegetable broth if the sauce becomes too thick.
Serve with toasted sourdough bread, basmati rice, couscous, quinoa, pasta, roasted vegetables, or a fresh green salad.
Refrigerate leftovers promptly in an airtight container for up to 4 days. Store separately from rice, pasta, or bread for the best texture.
Freeze cooled chickpeas in freezer-safe containers for up to 3 months for best quality. Leave room for expansion and thaw overnight in the refrigerator before reheating.
Reheat in a saucepan over medium-low heat, stirring occasionally until hot throughout. Add a splash of vegetable broth or coconut milk to restore the creamy consistency.
For microwave reheating, place a serving in a microwave-safe bowl, cover loosely, and heat in short intervals, stirring between intervals until steaming hot throughout.
This recipe is naturally vegan and can be gluten-free when the vegetable broth, seasonings, and other packaged ingredients are verified gluten-free. Choose gluten-free accompaniments when needed.
Nutrition values are approximate and may vary depending on ingredient brands, coconut milk fat content, and serving accompaniments.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: One-Pan, Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 serving (approximately 1¼ cups)
- Calories: 410 kcal
- Sugar: 9 g
- Sodium: 1050 mg
- Fat: 21 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 11 g
- Protein: 13 g
- Cholesterol: 0 mg
