Marry Me Chickpeas Recipe

Introduction

This Marry Me Chickpeas recipe is a creamy, comforting vegan twist on the popular Marry Me Chicken dish. Ready in just 15 minutes, it features tender chickpeas cooked in a rich sun-dried tomato and garlic cream sauce. Perfect for a quick weeknight dinner or a cozy meal any day of the week.

Ingredients

• 1 tablespoon olive oil
• 5 cloves garlic, minced
• 1/2 cup sun dried tomatoes, chopped
• 1/2 teaspoon 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 (see notes)
• 2 cups baby spinach, sliced
• 4-5 fresh basil leaves, chopped
• Optional: 1/2 cup grated vegan parmesan cheese (such as Violife)

Instructions

1. Step 1: Heat the olive oil in a large sauté pan over low to medium heat. Add the minced garlic and cook for 1-2 minutes, stirring frequently, until fragrant.
2. Step 2: Stir in the chopped sun dried tomatoes, oregano, red chili flakes, salt, and black pepper. Cook for 1 minute to blend the flavors.
3. Step 3: Add the drained chickpeas, vegetable broth, tomato paste, vegan cream, and sliced spinach to the pan. Stir well and bring to a gentle simmer over medium heat. Cook for about 5 minutes until warmed through and the spinach has wilted. Taste and adjust seasoning as needed.
4. Step 4: Remove from heat and stir in the chopped fresh basil and grated vegan parmesan cheese, if using. Serve immediately with crusty bread for dipping, or over cooked rice, pasta, or baked sweet potatoes. Enjoy!

Tips & Variations

• For a thicker cream sauce, use cashew cream or add a cornstarch slurry (1 tablespoon cornstarch mixed with 3 tablespoons water) at the end and simmer until thickened.
• Substitute chickpeas with cannellini beans for a different texture or try adding baked tofu or seitan for extra protein.
• If you prefer less heat, reduce or omit the red chili flakes.

Storage

Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stove or in the microwave until warmed through. This recipe also freezes well—thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What is Marry Me Chicken?

Marry Me Chicken is a dish that pairs cooked chicken with a creamy sun dried tomato and garlic sauce. The traditional recipe uses heavy cream and chicken breasts, but vegan versions use plant-based cream and chickpeas instead.

Why is it called Marry Me Chickpeas?

It’s named for its creamy, flavorful sauce and hearty chickpeas that are so delicious, they’re said to inspire marriage proposals from anyone lucky enough to try it!

Marry Me Chickpeas Recipe

Print Recipe

★★★★★

5 from 52 reviews

Marry Me Chickpeas is a creamy, rich, and flavorful vegan twist on the viral Marry Me Chicken dish. This quick one-pan recipe features protein-packed chickpeas simmered in a tangy sun dried tomato and garlic cream sauce with Italian-inspired herbs and spices. Ready in just 15 minutes, it’s perfect for a comforting weeknight dinner served with crusty bread, pasta, rice, or baked sweet potatoes.

• Author: Lena
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegan

Ingredients

Scale 1x2x3x

Ingredients

• 1 tablespoon olive oil
• 5 cloves garlic, minced
• 1/2 cup sun dried tomatoes, chopped
• 1/2 teaspoon 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 (such as cashew cream or dairy-free half-and-half)
• 2 cups baby spinach, sliced
• 4–5 fresh basil leaves, chopped
• Optional: 1/2 cup grated vegan parmesan cheese (e.g., Violife)

Instructions

1. Warm the Olive Oil and Sauté Garlic: Heat the olive oil in a large sauté pan over low to medium heat. Add the minced garlic and cook while stirring frequently for 1-2 minutes, until fragrant but not browned.
2. Add Seasonings and Sun Dried Tomatoes: Stir in the chopped sun dried tomatoes, oregano, red chili flakes, salt, and ground black pepper. Cook everything together for about 1 minute to develop the flavors.
3. Add Chickpeas and Liquids: Pour in the drained chickpeas, vegetable broth, and tomato paste, then stir in the vegan cream and baby spinach. Mix well to combine all ingredients.
4. Simmer the Sauce: Bring the mixture to a gentle simmer over medium heat. Cook for approximately 5 minutes until the sauce is warmed through and the spinach has wilted. Taste and adjust seasoning with additional salt, pepper, or chili flakes as desired.
5. Finish and Serve: Remove the pan from heat and stir in the chopped fresh basil and grated vegan parmesan cheese, if using. Serve immediately with crusty bread for dipping or over cooked rice, pasta, or baked sweet potatoes. Enjoy!

Notes

• For a thicker cream sauce, use cashew cream or add a cornstarch slurry (1 tablespoon cornstarch mixed with 3 tablespoons water) towards the end of cooking and simmer until thickened.
• If you don’t have chickpeas, cannellini beans or other white beans are good substitutes, or try vegan chicken alternatives like seitan or baked tofu.
• Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stove or in the microwave before serving.
• Serve with crusty bread, rice, pasta, or baked sweet potatoes for a complete meal.

Keywords: vegan chickpeas, marry me chickpeas, plant-based recipes, Tuscan chickpeas, vegan Italian recipes, one-pan meals, chickpea recipes