Meet your new weeknight crush: Marry Me Chickpeas. Think silky tomato-garlic cream sauce (with sun-dried tomatoes, chili flakes, and fresh basil) clinging to tender chickpeas and twirling ribbons of sautéed spinach. It’s cozy, 30-minute fast, wildly flavorful, and totally meatless—perfect for vegetarian dinners, vegan eating (easy swaps), and anyone who wants a pantry-friendly win that feels restaurant-special.
We’re going to cook the sauce in one skillet, fold in canned chickpeas (no soaking required), and finish with a bright pop of lemon. Serve it spooned over rice, orzo, or crusty bread; or toss it with pasta for a comforting veggie dish that’s weeknight-easy and date-night good.
Table of Contents
Why You’ll Love Marry Me Chickpeas
- Big flavor, tiny effort: Sun-dried tomatoes + garlic + chili flakes build instant depth in under 30 minutes.
- Budget-friendly & pantry-ready: Uses canned chickpeas and staple seasonings—great for cheap Abendessen Rezepte (dinner recipes).
- Flexible: Make it vegan (use coconut milk or cashew cream) or vegetarian (use cream/Parmesan).
- Protein-rich: Chickpeas deliver plant protein and fiber for satisfying meatless meals.
- Meal-prep smart: Reheats beautifully for lunches.
- Versatile serving: Serve with grains, pasta, bread, or roasted veg.
Learn more about fresh, vibrant chickpea meals: Chickpea Feta Avocado Salad
Ingredients
For the Chickpeas & Sauce
- 2 tbsp olive oil
- 1 small yellow onion, finely diced
- 4 cloves garlic, minced
- ½ tsp crushed red pepper flakes (more or less to taste)
- ½ cup oil-packed sun-dried tomatoes, drained and chopped
- 1 tsp dried Italian seasoning (or ½ tsp oregano + ½ tsp basil)
- 1 tsp sweet paprika (or smoked paprika for a smoky edge)
- 2 tbsp tomato paste
- 1 cup crushed tomatoes (or passata)
- 1 cup vegetable broth (low sodium)
- 1 cup heavy cream or half-and-half or 1 cup full-fat coconut milk (vegan) or ¾ cup cashew cream + ¼ cup water
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 2 cups baby spinach (or chopped kale)
- ½ tsp kosher salt, plus more to taste
- ¼ tsp black pepper
- 1–2 tsp fresh lemon juice, to finish
- ¼ cup grated Parmesan (optional; omit or use vegan Parm to keep dairy-free)
For Serving (choose your favorite)
- Cooked rice, orzo, couscous, quinoa, or pasta
- Warm crusty bread or garlic bread
- Extra basil or parsley, lemon wedges, and chili flakes
Step-by-Step Instructions
- Sauté aromatics
Warm olive oil in a large skillet over medium heat. Add onion and a pinch of salt. Cook 4–5 minutes until translucent. Stir in garlic and red pepper flakes; cook 30 seconds until fragrant. - Build the flavor base
Add sun-dried tomatoes, Italian seasoning, and paprika. Stir 30–60 seconds so the herbs bloom in the oil. - Tomato paste magic
Add tomato paste; cook 1–2 minutes, stirring, until it darkens slightly—that caramelization = big flavor. - Simmer
Stir in crushed tomatoes and vegetable broth. Bring to a gentle simmer for 3–4 minutes to meld. - Make it creamy
Lower heat to medium-low. Stir in your cream of choice (dairy cream, coconut milk, or cashew cream). Simmer 2–3 minutes, keeping it gentle (no rapid boil). - Chickpeas in
Fold in chickpeas; simmer 5–6 minutes until hot and the sauce thickens and coats them. - Greens & finish
Stir in spinach until just wilted (1–2 minutes). Season with salt and pepper. Finish with lemon juice for brightness and Parmesan if using. Taste and adjust heat, salt, and lemon. - Serve
Spoon over rice/pasta or swipe crusty bread through the sauce. Garnish with basil, extra chili flakes, and a drizzle of olive oil.
How to Serve Marry Me Chickpeas
This dish is a saucy superstar, so think in terms of vehicles that love sauce. For low-lift dinners, ladle Marry Me Chickpeas over fluffy white rice, lemony couscous, or buttered orzo. For a heartier vegetarian dinner, toss it with al dente pasta—rigatoni, orecchiette, or shells catch the chickpeas and sun-dried tomato bits like a dream. If you’re keeping it light, pile it onto garlicky sautéed greens or spoon it into roasted spaghetti squash boats.
Bread is a must if you’re a sop-up-the-sauce person. Toasted sourdough, naan, or warm pita make it feel like a bistro meal. Add a quick side salad—peppery arugula with lemon and olive oil—to cut through the creaminess, or roast a tray of vegetables (broccoli, zucchini, cherry tomatoes) while the sauce simmers.
For family style, set out bowls of garnishes so everyone can customize: lemon wedges, chopped basil/parsley, extra red pepper flakes, vegan Parmesan, or toasted pine nuts for crunch. Want to lean Mediterranean? Add olives and a drizzle of good extra-virgin olive oil. Want comfort? Finish with extra Parmesan and a knob of butter (vegetarian version).
For a full meatless feast, Discover great ideas like :
How to Store Marry Me Chickpeas
Cool & pack: Let leftovers cool to room temperature, then store in airtight containers. The sauce thickens as it chills; that’s normal.
Fridge: 4 days. Reheat gently on the stovetop over low heat, adding a splash of broth, water, or coconut milk to loosen. Stir frequently so the creamy sauce doesn’t split.
Freezer: Up to 2 months. Freeze in meal-size portions. Thaw overnight in the fridge, then reheat gently with added liquid. Coconut milk and cashew cream freeze better than dairy cream if you plan for long storage.
Reheat tips:
- Keep heat low and stir often.
- If the sauce looks separated, whisk in 1–2 tbsp cashew cream or a knob of butter (vegetarian) to emulsify.
- Add a squeeze of lemon and fresh herbs after reheating to lift the flavors.
Make-ahead: The sauce base (through Step 5, without chickpeas or greens) holds 3–4 days chilled; reheat and add chickpeas + spinach right before serving for the freshest texture.
Tips to Make Marry Me Chickpeas
- Toast the tomato paste: It’s the secret to savory, “simmered-all-day” depth in minutes.
- Choose your cream wisely:
- Vegan: Full-fat coconut milk = lush, faint coconut; cashew cream = neutral, ultra-silky.
- Vegetarian: Heavy cream = richest; half-and-half = lighter.
- Balance with acid: A small splash of lemon juice at the end brightens the entire dish.
- Control the heat: Chili flakes bloom fast—start small, taste, then add more.
- Don’t overcook the greens: Wilt spinach just until vibrant for color and nutrients.
- Sauce thickness: If too thick, splash in broth. Too thin? Simmer 1–2 minutes or stir in 1–2 tbsp grated Parmesan (vegetarian) or 1 tsp nutritional yeast (vegan).
- Flavor boosters: A dash of balsamic or a pinch of sugar can round out sharp tomato edges.
- Texture play: Add toasted pine nuts or chopped almonds on top for crunch.
- Protein upgrade: Add a can of white beans or cubes of crispy tofu for extra protein (vegan dinner recipes win!).
Variations of Marry Me Chickpeas
- Tuscan-Style: Use rosemary + thyme, sub kale for spinach, finish with lemon zest and vegan Parm.
- Roasted Red Pepper: Blend ¾ cup roasted peppers into the cream for smoky sweetness.
- Vodka(-ish) Cream: Splash in 2 tbsp vodka before the cream; simmer to cook off.
- Cajun Heat: Swap Italian seasoning for Cajun seasoning; add corn and scallions.
- Butter-Bean Blend: Replace half the chickpeas with butter beans for extra creaminess.
- Olive Lover’s: Add sliced Castelvetrano olives and extra parsley; finish with a drizzle of peppery olive oil.
- Pasta Bake: Toss with rigatoni, top with mozzarella (or vegan mozz), and bake at 400°F (205°C) for 10–12 minutes until bubbly.
- Coconut-Lime: Use coconut milk, add ½ tsp grated ginger, and finish with lime juice and cilantro.
FAQs
Q1: Is this recipe vegan?
It can be. Use coconut milk or cashew cream and vegan Parmesan (or nutritional yeast). Skip dairy.
Q2: Can I use dried chickpeas?
Yes—cook them fully first (instant pot or stovetop) until tender, then use about 3 cups cooked chickpeas.
Q3: What pasta shape works best?
Short shapes like shells, orecchiette, rigatoni, or penne catch the sauce and chickpeas perfectly.
Q4: My sauce separated—help!
Lower the heat and whisk in a splash of hot water or broth; then add a bit of cream or cashew cream to re-emulsify.
Q5: How can I make it spicier?
Add extra chili flakes or a pinch of Calabrian chili paste when blooming the aromatics.
Q6: How do I make it lighter?
Use cashew cream or light coconut milk, and serve over zucchini noodles or spaghetti squash.
Final Thoughts
Marry Me Chickpeas proves you can build huge flavor from pantry staples. It’s fast, flexible, and feast-worthy—equally at home on a busy Tuesday or at a cozy dinner with friends. Keep canned chickpeas, tomato paste, and a jar of sun-dried tomatoes in your pantry, and you’ll always have a meatless showstopper on deck.
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Print
Marry Me Chickpeas
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Marry Me Chickpeas are tender chickpeas in a silky tomato-garlic cream sauce with sun-dried tomatoes, chili flakes, and spinach. Weeknight-fast, budget-friendly, and easy to make vegan or vegetarian.
Ingredients
- 2 tbsp olive oil
- 1 small yellow onion, finely diced
- 4 cloves garlic, minced
- 1/2 tsp crushed red pepper flakes (to taste)
- 1/2 cup oil-packed sun-dried tomatoes, drained and chopped
- 1 tsp Italian seasoning
- 1 tsp sweet paprika (or smoked paprika)
- 2 tbsp tomato paste
- 1 cup crushed tomatoes (or passata)
- 1 cup vegetable broth (low sodium)
- 1 cup heavy cream or half-and-half OR 1 cup full-fat coconut milk (vegan) OR 3/4 cup cashew cream + 1/4 cup water
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 2 cups baby spinach
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp black pepper
- 1–2 tsp fresh lemon juice, to finish
- 1/4 cup grated Parmesan (optional; use vegan Parm or omit)
Instructions
1. Heat olive oil in a large skillet over medium. Add onion and a pinch of salt; cook 4–5 minutes until translucent. Stir in garlic and red pepper flakes; cook 30 seconds.
2. Add sun-dried tomatoes, Italian seasoning, and paprika; stir 30–60 seconds until fragrant.
3. Stir in tomato paste and cook 1–2 minutes until slightly darkened.
4. Add crushed tomatoes and broth. Simmer 3–4 minutes.
5. Reduce heat to medium-low and stir in cream (or coconut milk/cashew cream). Simmer 2–3 minutes, gently.
6. Fold in chickpeas; simmer 5–6 minutes until heated through and the sauce thickens.
7. Stir in spinach to wilt, 1–2 minutes. Season with salt and pepper; finish with lemon juice and Parmesan if using.
8. Serve over rice, orzo, pasta, or with crusty bread. Garnish with basil, extra chili flakes, and a drizzle of olive oil.
Notes
Vegan: use coconut milk or cashew cream and vegan Parmesan or nutritional yeast.
Adjust heat with more or less chili flakes.
If sauce thickens too much, loosen with broth or water.
Add olives, capers, or roasted peppers for variation.
Meal prep: keeps 4 days in the fridge; freezes up to 2 months (coconut or cashew cream freeze best).
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Vegetarian, Vegan
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 generous bowl
- Calories: 420
- Sugar: 10g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 35mg