Marry Me Chickpeas: A Quick 20-Minute Vegetarian Delight Recipe

Introduction

Marry Me Chickpeas is a creamy, flavorful dish that comes together in just 20 minutes. Packed with chickpeas, sun-dried tomatoes, spinach, and a rich tomato-coconut sauce, it makes for an easy and satisfying dinner perfect for busy weeknights.

Ingredients

• 2 cans chickpeas (each 15 oz / 400 g), reserve aquafaba/liquid from the cans
• ½ white or yellow onion
• 2 large cloves garlic
• 1 tablespoon concentrated tomato paste
• ⅓ cup jarred sun-dried tomatoes
• 4 oz / 120 g cherry or small grape tomatoes
• 1 teaspoon dried oregano
• 1 cup canned coconut milk
• 2 cups chopped spinach
• ½ cup grated parmesan cheese or vegan parmesan
• 1 tablespoon extra virgin olive oil
• 1 tablespoon oil from the sun-dried tomato jar
• Handful fresh basil leaves
• Salt and black pepper to taste

Instructions

1. Step 1: Finely dice the onion, garlic, and spinach. Chop the grape tomatoes and sun-dried tomatoes into small pieces.
2. Step 2: Heat olive oil in a pan over medium heat and sauté the onion until translucent.
3. Step 3: Add the garlic, tomato paste, and oil from the sun-dried tomato jar. Cook for a few more minutes, stirring frequently.
4. Step 4: Stir in the chopped sun-dried tomatoes and grape tomatoes. Sauté until the tomatoes begin to soften.
5. Step 5: Add the chickpeas along with 1 cup of the reserved aquafaba. Pour in the coconut milk and add the dried oregano. Season with salt and pepper. Stir well, cover, and simmer on low-medium heat for 10 minutes.
6. Step 6: Add the chopped spinach and grated parmesan cheese. Stir through, then cover and cook for a couple of minutes until the spinach wilts and the cheese melts. If the sauce becomes too thick, add a splash of aquafaba, water, or coconut milk to loosen it.
7. Step 7: Serve your Marry Me Chickpeas over basmati rice, crusty bread, or soft pita breads. Garnish with fresh basil leaves and enjoy!

Tips & Variations

• Use vegan parmesan or nutritional yeast to keep this dish vegan-friendly.
• Add a pinch of chili flakes for a little heat.
• Fresh spinach can be substituted with kale or Swiss chard if you prefer.
• For an extra creamy sauce, stir in a spoonful of cashew cream or vegan cream cheese.
• Reserve the chickpea aquafaba to adjust sauce consistency instead of water for more flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or coconut milk to loosen the sauce if needed. This dish is not recommended for freezing as the texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, but be sure to soak and cook dried chickpeas fully before using. The cooking time will increase, so plan accordingly.

Is this dish gluten-free?

The chickpeas and sauce are naturally gluten-free, but check your bread or pita choices to ensure they are gluten-free if needed.

Marry Me Chickpeas: A Quick 20-Minute Vegetarian Delight Recipe

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★★★★★

4.6 from 104 reviews

Marry Me Chickpeas is a creamy, comforting vegan-friendly dinner featuring tender chickpeas simmered in a luscious tomato and coconut milk sauce, infused with sun-dried tomatoes, garlic, and fresh herbs. Ready in just 30 minutes, it’s a flavorful plant-based meal perfect for a quick weeknight dinner or cozy weekend lunch.

• Author: luca
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

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Chickpeas & Liquid

• 2 cans chickpeas (each 15 oz / 400 g), reserving the aquafaba/liquid from the cans

Vegetables & Herbs

• ½ white or yellow onion
• 2 large cloves garlic
• ⅓ cup jarred sun-dried tomatoes
• 4 oz / 120 g cherry or small grape tomatoes
• 2 cups chopped spinach
• Handful fresh basil leaves

Dairy & Alternatives

• ½ cup grated parmesan cheese or vegan parmesan
• 1 cup canned coconut milk

Oils & Seasonings

• 1 tablespoon extra virgin olive oil
• 1 tablespoon oil from the sun-dried tomato jar
• 1 tablespoon concentrated tomato paste
• 1 teaspoon dried oregano
• Salt and black pepper to taste

Instructions

1. Prepare ingredients: Finely dice the onion, garlic, and spinach. Chop the grape tomatoes and sun-dried tomatoes into small pieces to ensure even cooking and blending of flavors.
2. Sauté onions: Heat the olive oil in a skillet over medium heat. Add the diced onion and cook until translucent and fragrant, which takes about 3-5 minutes.
3. Add garlic and tomato paste: Stir in the garlic, concentrated tomato paste, and 1 tablespoon of oil from the sun-dried tomato jar. Sauté for a few minutes to develop the base flavor, avoiding burning the garlic.
4. Cook tomatoes: Add the chopped sun-dried tomatoes and grape tomatoes to the skillet. Sauté until the tomatoes soften slightly, releasing their juices and deepening the sauce’s flavor.
5. Add chickpeas and liquids: Pour in the chickpeas along with 1 cup of the reserved aquafaba (liquid from the chickpea cans). Add the canned coconut milk and sprinkle in the dried oregano. Season with salt and black pepper. Stir thoroughly, cover with a lid, and simmer gently over low-medium heat for 10 minutes to allow flavors to meld.
6. Finish with spinach and cheese: Stir in the chopped spinach and grated parmesan cheese. Cover again for a couple of minutes until the spinach wilts and the cheese melts into the sauce, creating a rich, creamy texture. If the sauce feels too thick, loosen it with a splash of aquafaba, water, or additional coconut milk.
7. Serve: Dish out the creamy Marry Me Chickpeas over cooked basmati rice, crusty bread, or soft pita breads. Garnish with fresh basil leaves and enjoy your hearty, flavorful dinner.

Notes

• You can substitute parmesan with vegan parmesan for a dairy-free option.
• Adjust seasoning according to taste; add more salt or pepper as needed.
• If the sauce thickens too much during simmering, add extra liquid to maintain creaminess.
• Serve with rice, bread, or pitas to soak up the delicious sauce.
• Reserve the aquafaba for adding creaminess; it also helps keep the dish lighter than using heavy cream.

Keywords: chickpeas, creamy chickpea recipe, mediterranean dinner, vegetarian chickpeas, coconut milk chickpeas, sun dried tomatoes, quick chickpea recipe, plant-based dinner