Marry Me Chickpeas

Marry Me Chickpeas are a hearty, creamy, and utterly irresistible plant-based take on the popular “Marry Me Chicken.” This one-pan dish features chickpeas simmered in a rich, savory sauce made with sun-dried tomatoes, garlic, herbs, and dairy-free cream. It’s quick, comforting, and full of bold flavor—perfect for impressing anyone at your table.

Why You’ll Love This Recipe

• Creamy and luxurious without any dairy
• Packed with protein and fiber from chickpeas
• Quick and easy—ready in just 15 minutes
• Made in one pan with pantry-friendly ingredients
• Vegan, gluten-free, and meal prep-friendly

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Olive oil
• Garlic cloves, minced
• Sun-dried tomatoes, chopped
• Red chili flakes (optional, for heat)
• Dried oregano
• Salt and black pepper
• Canned chickpeas, drained and rinsed
• Tomato paste
• Vegetable broth
• Vegan cream (cashew cream, coconut milk, or plant-based half-and-half)
• Baby spinach, roughly chopped
• Fresh basil, chopped
• Optional: vegan parmesan for topping

Directions

this recipe

1. Sauté aromatics: In a large skillet, heat olive oil over medium heat. Add garlic and cook until fragrant, about 1 minute.
2. Add sun-dried tomatoes and seasoning: Stir in chopped sun-dried tomatoes, red chili flakes, oregano, salt, and pepper. Cook for 1–2 minutes.
3. Add chickpeas and liquids: Stir in chickpeas, tomato paste, and vegetable broth. Mix well to combine.
4. Make it creamy: Pour in vegan cream and add the spinach. Simmer for 4–5 minutes until the spinach wilts and the sauce thickens slightly.
5. Finish and serve: Stir in chopped basil and optional vegan parmesan. Serve warm with rice, pasta, or crusty bread.

Servings and Timing

• Servings: 4
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes

Variations

• Make it spicy: Add more chili flakes or a splash of hot sauce
• Use different greens: Substitute kale or Swiss chard for spinach
• Add more veggies: Mushrooms, zucchini, or bell peppers work well
• Cream swap: Use any plant-based milk, though cashew or coconut cream gives the richest texture
• Protein boost: Add baked tofu or tempeh for extra protein

Storage/Reheating

• Refrigerator: Store in an airtight container for up to 5 days
• Freezer: Freeze for up to 1 month; thaw overnight in the fridge
• Reheat on the stove over medium heat or in the microwave; add a splash of broth or water if needed to loosen the sauce

FAQs

Can I use dried chickpeas instead of canned?

Yes, just cook them in advance—use about 3 cups of cooked chickpeas.

What can I use instead of vegan cream?

Cashew cream, coconut milk, or even unsweetened plant-based yogurt can work.

Is Marry Me Chickpeas gluten-free?

Yes, the dish is naturally gluten-free—just be sure your broth and other ingredients are certified gluten-free.

Can I make this nut-free?

Absolutely. Choose coconut milk or soy-based cream instead of nut-based alternatives.

What can I serve it with?

Serve it over pasta, rice, quinoa, or with crusty bread to soak up the sauce.

Can I add more vegetables?

Yes, feel free to stir in mushrooms, cherry tomatoes, or kale.

Is this good for meal prep?

Definitely. It stores and reheats well, making it perfect for make-ahead lunches or dinners.

How spicy is this dish?

It’s mild by default, but you can easily adjust the heat level with chili flakes or hot sauce.

Do I need to use sun-dried tomatoes?

They add a deep, tangy flavor, but you can use regular cherry tomatoes in a pinch.

How can I thicken the sauce?

Simmer uncovered or stir in a cornstarch slurry (1 tsp cornstarch + 1 tbsp water) to thicken.

Conclusion

Marry Me Chickpeas is a creamy, savory, and satisfying dish that comes together quickly and delivers restaurant-quality flavor with minimal effort. Whether you’re vegan or just looking to eat more plant-based meals, this easy one-skillet recipe is guaranteed to become a weeknight favorite. Serve it with your favorite grain or bread and get ready to fall in love with chickpeas all over again.

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