What makes Marry Me Chickpeas different from other chickpea recipes?

Marry Me Chickpeas stands out because of its creamy, Tuscan-style sun-dried tomato sauce. Unlike basic chickpea recipes, this dish combines rich flavors, herbs, and a velvety texture that creates a comforting and indulgent experience.

Can I make Marry Me Chickpeas without vegan cream?

Yes, Marry Me Chickpeas can be made without store-bought vegan cream. You can use cashew cream for a thicker texture or coconut milk for a slightly lighter but still creamy consistency. Keep in mind that the sauce texture may vary depending on the substitute.

How do I thicken the sauce in Marry Me Chickpeas?

If your Marry Me Chickpeas sauce is too thin, you can simmer it a bit longer to reduce it. Alternatively, mix a small amount of cornstarch with water and stir it into the sauce while cooking until it thickens to your desired consistency.

How long do Marry Me Chickpeas last in the fridge?

Marry Me Chickpeas can be stored in an airtight container in the refrigerator for up to five days. When reheating, add a splash of vegetable broth or plant-based milk to maintain the creamy texture.

Marry Me Chickpeas Easy Recipe

Name: Marry Me Chickpeas
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Italian-inspired
Ingredients: 1 tablespoon olive oil; 5 cloves garlic, minced; 1/2 cup sun-dried tomatoes, chopped; 1/2 teaspoon dried 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 (or coconut milk/cashew cream); 2 cups fresh baby spinach, sliced; 4-5 fresh basil leaves, chopped; 1/2 cup vegan parmesan cheese (optional)

Description

Marry Me Chickpeas is a creamy, Tuscan-inspired vegan dish made with tender chickpeas simmered in a rich sun-dried tomato garlic sauce. This one-pan recipe is quick, comforting, and packed with bold Italian flavors, perfect for weeknight dinners or meal prep.

Ingredients

Scale

1 tablespoon olive oil
5 cloves garlic, minced
1/2 cup sun-dried tomatoes, chopped
1/2 teaspoon dried 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 (or coconut milk/cashew cream)
2 cups fresh baby spinach, sliced
4-5 fresh basil leaves, chopped
1/2 cup vegan parmesan cheese (optional)

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Instructions

Heat olive oil in a large pan over low-medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
Stir in sun-dried tomatoes, oregano, red chili flakes, salt, and black pepper. Cook for 1 minute to release flavors.
Add chickpeas, vegetable broth, and tomato paste. Stir well to combine.
Pour in vegan cream and mix until smooth. Add sliced spinach and stir gently.
Bring to a gentle simmer over medium heat and cook for about 5 minutes, until heated through and spinach is wilted.
Taste and adjust seasoning as needed.
Remove from heat and stir in fresh basil and vegan parmesan if using.
Serve immediately with crusty bread, pasta, rice, or baked vegetables.

Notes

For a thicker sauce, use cashew cream instead of lighter plant-based milk.
If the sauce is too thin, add a cornstarch slurry (1 tablespoon cornstarch mixed with 3 tablespoons water).
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Reheat gently on the stovetop or microwave, adding a splash of broth if needed.
Substitute chickpeas with white beans or tofu for variation.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian-inspired

Nutrition

Serving Size: 1 serving
Calories: 294 kcal
Sugar: 8 g
Sodium: 690 mg
Fat: 15 g
Saturated Fat: 8 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 33 g
Fiber: 8 g
Protein: 10 g
Cholesterol: 0 mg