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