Marry Me Chickpeas

The aroma of garlic fills the kitchen, mingling with the rich scent of sun-dried tomatoes and fresh basil. Marry Me Chickpeas is a delicious, hearty dish that can be made in just 20 minutes and is sure to impress with its vibrant flavors. This dish works because it combines simple ingredients into a creamy, satisfying meal that feels indulgent yet is completely plant-based.

This recipe is perfect for vegans and those seeking a quick, flavorful dinner. It’s ideal for weeknights, cozy gatherings, or any time you crave a comforting meal. You can make it ahead of time and store it in the fridge for up to three days, making it a great option for meal prep.

Why You’ll Love This Recipe

• Creamy and satisfying, with a delightful richness from the vegan cream.
• Packed with protein and fiber from the chickpeas, keeping you full longer.
• Quick to prepare, taking only 20 minutes from start to finish.
• Versatile as it pairs well with various sides like rice, pasta, or bread.

What You’ll Need

Gather the following ingredients to make this delicious dish.

For the Sauté

• 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

For the Chickpeas

• 2 (15-ounce) cans chickpeas, drained and rinsed
• 1 cup vegetable broth
• 1 tablespoon tomato paste
• 1 cup vegan cream (See Notes)

For the Spinach & Garnish

• 2 cups baby spinach, sliced
• 4-5 fresh basil leaves, chopped
• Optional: 1/2 cup grated vegan parmesan cheese (I used Violife)

Use coconut cream for a different flavor.

Substitutions & Swaps

• Use fresh tomatoes instead of sun-dried.
• Substitute chickpeas with cannellini beans.
• Replace vegan cream with cashew cream for richness.
• Use any fresh herbs in place of basil.

How to Make It

Here’s how to whip up Marry Me Chickpeas in just a few easy steps.

1. Warm the oil

In a large sauté pan over low-medium heat, warm the olive oil.

2. Sauté the garlic

Add the garlic and cook for 1-2 minutes, stirring frequently, until fragrant.

3. Add the tomatoes and spices

Stir in the sun-dried tomatoes, oregano, red chili flakes, salt, and black pepper. Cook for 1 minute.

4. Combine the chickpeas and broth

Add the chickpeas, broth, tomato paste, cream, and spinach, then stir well.

5. Simmer the mixture

Bring to a gentle simmer over medium heat and cook for about 5 minutes, until warm and the spinach has wilted. Taste and adjust seasoning if necessary.

6. Finish with fresh herbs

Remove from heat and stir in the fresh basil and grated parmesan.

7. Serve and enjoy

Serve immediately with crusty bread for dipping, or on top of cooked rice, pasta, or even a baked sweet potato. Enjoy!

How to Store It

Fridge: store for up to 3 days in an airtight container.
Freezer: no, cream-based dishes don’t freeze well.
Reheat: microwave for 1-2 minutes, stirring halfway through.

Tips for Best Results

• Use low-sodium vegetable broth for adjustable seasoning.
• Ensure the chickpeas are well-drained for better texture.
• Add extra red chili flakes if you prefer more heat.
• Use fresh basil right before serving for maximum flavor.

Serving Suggestions

• Serve with crusty bread for a comforting dip.
• Pair with cooked quinoa or rice for a filling meal.
• Enjoy with a side salad for a balanced dinner.