Description
This Marry Me Chickpeas recipe is a rich, creamy, and flavorful vegan dish that will have you falling in love at first bite! Inspired by the famous “Marry Me Chicken,” this plant-based version is made with perfectly spiced chickpeas, a luscious tomato-based cream sauce, and fresh herbs. It’s a quick, one-pot meal that’s both comforting and easy to make!
Ingredients
Scale
Main Ingredients:
- 1 tbsp olive oil
- 5 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 tsp oregano
- 1/2 tsp red chili flakes
- 1 tsp salt
- 1/4 tsp ground black pepper
- 2 (15 oz) cans chickpeas, drained and rinsed
- 1 cup vegetable broth
- 1 tbsp tomato paste
- 1 cup vegan cream (see notes)
- 2 cups baby spinach, sliced
- 4–5 fresh basil leaves, chopped
- 1/2 cup vegan parmesan cheese (optional)
Instructions
- Sauté the Aromatics:
- Heat olive oil in a large skillet over medium heat.
- Add minced garlic and cook for 30 seconds until fragrant.
- Stir in sun-dried tomatoes, oregano, and red chili flakes, and sauté for another 1-2 minutes.
- Build the Sauce:
- Add drained and rinsed chickpeas to the skillet and stir well.
- Pour in vegetable broth and mix in tomato paste. Let it simmer for 5 minutes.
- Make It Creamy:
- Reduce heat to low and stir in vegan cream.
- Cook for another 5 minutes, stirring occasionally, until the sauce thickens.
- Add the Greens & Herbs:
- Toss in baby spinach and stir until wilted.
- Sprinkle in fresh basil leaves and mix well.
- Finish & Serve:
- Taste and adjust seasoning with salt and black pepper.
- Sprinkle with vegan parmesan cheese if using.
- Serve warm over rice, pasta, or with crusty bread.
Notes
- Sauté the Aromatics:
- Heat olive oil in a large skillet over medium heat.
- Add minced garlic and cook for 30 seconds until fragrant.
- Stir in sun-dried tomatoes, oregano, and red chili flakes, and sauté for another 1-2 minutes.
- Build the Sauce:
- Add drained and rinsed chickpeas to the skillet and stir well.
- Pour in vegetable broth and mix in tomato paste. Let it simmer for 5 minutes.
- Make It Creamy:
- Reduce heat to low and stir in vegan cream.
- Cook for another 5 minutes, stirring occasionally, until the sauce thickens.
- Add the Greens & Herbs:
- Toss in baby spinach and stir until wilted.
- Sprinkle in fresh basil leaves and mix well.
- Finish & Serve:
- Taste and adjust seasoning with salt and black pepper.
- Sprinkle with vegan parmesan cheese if using.
- Serve warm over rice, pasta, or with crusty bread.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: One-Pot, Stovetop
- Cuisine: Vegan, Mediterranean-Inspired