Description
Marry Me Chickpeas is a creamy, flavorful vegan skillet dish featuring tender chickpeas simmered in a rich tomato and vegan cream sauce with sun-dried tomatoes, garlic, and fresh herbs. This quick 25-minute recipe is perfect for a comforting and nutritious meal served over pasta, rice, or with crusty bread.
Ingredients
Scale
Base Ingredients
- 1 tbsp olive oil
- 3 cloves garlic, minced
- ½ cup sun-dried tomatoes, chopped
- 1 tsp oregano
- ½ tsp red chili flakes (optional)
- ½ tsp salt
- ¼ tsp black pepper
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 cup vegetable broth
- 2 tbsp tomato paste
- ½ cup vegan cream (cashew cream, coconut milk, or dairy-free creamer)
Greens and Garnish
- 2 cups baby spinach, sliced
- ¼ cup fresh basil, chopped
- ¼ cup vegan parmesan cheese (optional)
Instructions
- Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add minced garlic and cook for 1-2 minutes until fragrant but not browned.
- Add Flavorings: Stir in chopped sun-dried tomatoes, oregano, red chili flakes (if using), salt, and black pepper. Cook for an additional 1 minute to release the flavors.
- Combine Main Ingredients: Add the drained chickpeas, vegetable broth, tomato paste, vegan cream, and sliced baby spinach to the skillet. Stir well to combine all ingredients thoroughly.
- Simmer: Bring the mixture to a gentle simmer and cook for 5 minutes, allowing the sauce to thicken slightly and the spinach to wilt. Taste and adjust seasoning as needed.
- Finish & Serve: Remove from heat and stir in fresh chopped basil and vegan parmesan cheese if using. Serve warm over your choice of pasta, rice, crusty bread, or roasted vegetables for a complete meal.
Notes
- You can substitute vegan cream with coconut milk or cashew cream based on preference or availability.
- Adjust red chili flakes quantity to control the spiciness of the dish.
- For added texture, garnish with toasted pine nuts or walnuts.
- Serve with gluten-free pasta or bread to make this recipe gluten free.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stovetop.
