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