These marry me chickpeas are creamy, rich, and ready in minutes. A simple plant-based, vegan dinner that’s quick and easy.
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Pin ItIf you’re looking for a marry me recipe that’s not vegan, and so hearty and satisfying, you’ll definitely want to make this marry me chicken recipe.
How to Make Marry Me Chickpeas
- Cook the Base. Heat olive oil, sauté garlic, then add sun-dried tomatoes, oregano, and chili flakes. Stir in chickpeas, vegetable broth, and tomato paste; simmer for 5 minutes.
- Make the Sauce. Add vegan cream and cook until thickened. Stir in spinach until wilted, then add basil, salt, and pepper.
- Serve & Store. Serve hot. Store leftovers in the fridge for up to 3 days or freeze for up to 2 months. Reheat gently before eating.
(Related: Marry Me Chicken Pasta)
Make-Ahead, Storage and Freezing Instructions
To Make-Ahead: Cook the dish as directed, then let it cool completely before storing or freezing.
To Store: Keep leftovers in an airtight container in the fridge for up to 3 days.
To Freeze: Cool the chickpeas completely, then transfer to a freezer-safe container or bag. Freeze for up to 2 months. Thaw overnight in the fridge and reheat gently on the stove, adding a splash of broth or water if needed.
More Good Wholesome Vegetarian Meals
Marry Me Chickpeas
Ingredients
- 1 tbsp olive oil
- 5 garlic cloves, minced
- ½ cup sun-dried tomatoes, chopped
- ½ tsp oregano
- ½ tsp red chili flakes
- Salt and ground black pepper, to taste
- 2 14 oz cans chickpeas, drained and rinsed
- 1 cup vegetable broth
- 1 tbsp tomato paste
- 1 cup vegan cream
- 2 cups spinach, sliced
- 4-5 fresh basil leaves, chopped
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the minced garlic and cook for about 1 minute, until fragrant.
- Stir in the sun-dried tomatoes, oregano, and red chili flakes. Cook for 2–3 minutes.
- Add the chickpeas and toss to coat them in the spices and tomatoes.
- Pour in the vegetable broth and add the tomato paste. Stir and simmer for about 5 minutes, allowing the liquid to reduce slightly.
- Add the vegan cream and bring to a gentle simmer. Cook for another 5–7 minutes, until the sauce thickens.
- Stir in the spinach and cook for 2–3 minutes, until wilted.
- Add the chopped basil and season with salt and pepper to taste.
- Serve hot.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The Marry Me Chickpeas were good. My daughter who doesn’t likes plant food enjoyed them, and brought some to work the next day. I like the dried tomatoes in it. Thank You,
So happy you and your daughter liked them Genie! It is one of my favorites :)