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Marry Me Chickpeas

Creamy Marry Me Chickpeas for Irresistible Vegan Comfort

Marry Me Chickpeas transform pantry staples into a creamy, tomato-infused vegan delight, perfect for any night.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dishes
Cuisine: Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Can substitute with avocado oil for high heat cooking.
  • 1 medium Yellow Onion Can substitute with shallots for a milder taste.
  • 3 cloves Garlic Fresh is best; jarred can be used but lacks potency.
  • 2 tablespoons Tomato Paste You can use crushed tomatoes in a pinch.
  • 1 cup Sun-Dried Tomatoes Can substitute with fresh tomatoes but add extra cook time.
  • 1 teaspoon Italian Seasoning Can substitute with a mix of dried basil, oregano, and thyme.
  • 1 pinch Red Chili Flakes Adjust to preference or omit for a milder dish.
  • To taste Salt Adjust according to taste and dietary needs.
For the Creamy Sauce
  • 1 cup Vegetable Broth Use low-sodium broth for better control over saltiness.
  • 1 can Coconut Milk Can substitute with cashew cream for a nut-based version.
For the Protein
  • 2 cans Canned Chickpeas Can use about 3 cups of cooked dried chickpeas.
For the Freshness
  • 1 handful Spinach or Basil Can use other greens like kale or arugula.

Equipment

  • Large skillet

Method
 

Preparation Steps
  1. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once shimmering, add 1 chopped yellow onion and 3 minced garlic cloves. Stir frequently for about 5 minutes until the onion becomes translucent and fragrant.
  2. Stir in 1 cup of chopped sun-dried tomatoes, 2 tablespoons of tomato paste, 1 teaspoon of Italian seasoning, and a pinch of red chili flakes. Sauté for an additional 3 minutes.
  3. Pour in 1 cup of vegetable broth and 1 can of coconut milk into the skillet. Stir well to combine and bring to a gentle simmer. Cook for about 5 minutes, until the sauce thickens slightly.
  4. Add 2 cans of drained and rinsed chickpeas and gently fold them into the sauce. Cover and cook for 2-3 minutes until heated through.
  5. Toss in a handful of torn spinach or fresh basil, stirring just until wilted. Continue cooking for another minute.
  6. Remove from heat, and prepare to serve warm with crusty bread, rice, or pasta.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 14gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 600mgPotassium: 700mgFiber: 10gSugar: 5gVitamin A: 1000IUVitamin C: 10mgCalcium: 80mgIron: 4mg

Notes

Ensure chickpeas are well-drained to avoid excess liquid. Adjust creaminess based on coconut milk preference.

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