Marry Me Chickpeas
These one pot marry me chickpeas are the ultimate 30 minute weeknight dinner. This recipe is vegetarian but vegan friendly and made with pantry staple ingredients. A plant-based take on the viral marry me chicken!
My marry me chicken pasta is such a favorite weeknight dinner recipe, but we needed a vegetarian version on the site! “Marry Me” dishes are all over the internet. It started with the classic “Marry Me Chicken” which name is playfully saying how delicious the recipe is, you might be tempted to propose marriage after eating it!
This recipe is packed with protein and fiber from the chickpeas, so much flavor and is naturally vegetarian, gluten free and can easily be made vegan. It has similar flavors to my tuscan vegan gnocchi and will always have you going back for more. If you love this recipe, try my roasted red pepper pasta next!
Notes before we get started…
- Chickpeas, also known as garbanzo beans, are a legume that are naturally gluten free, and so is this whole recipe!
- Be sure to use sun-dried tomatoes from a jar packed with oil. The other kind are usually a bit too dry and don’t always mix well in dishes like this.
- If you aren’t feeling the chickpeas (or don’t have any) you can sub for another kind of white bean such as cannellini beans.
How to make marry me chickpeas
Heat the olive oil in a large skillet over medium heat. Add in the diced shallot and saute for about 3 minutes or until it starts to look translucent.
Mix in the minced garlic and saute for 1 more minutes, then add in the tomato paste. Saute for an additional minute.
Add in the diced sundried tomatoes, oregano, pepper, salt and red pepper flakes. Saute for 2 more minutes.
Stir in the chickpeas, half and half or cream and the veggie broth. Reduce the heat to low and let simmer for about 15 minutes.
Remove from the heat and stir in the spinach and parmesan. Let sit until the spinach wilts. Mix in the basil, then garnish with more red pepper flakes and parmesan if desired. If you notice the sauce isn’t thick enough, I suggest whisking in a tablespoon of cornstarch and let simmer until it thickens. Enjoy and try my vegan vodka pasta next!
Serving Suggestions
My favorite way to have these marry me chickpeas is with my instant pot rice, steamed broccoli or asparagus, and lots of fresh basil to top it all off! Here’s some other ideas
- Rustic bread (or garlic bread!)
- On top of quinoa
- With baked potatoes
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How to store
Once prepared, these marry me chickpeas will keep in the fridge for about 3 days. To reheat, add it to a pan with a splash of veggie broth or milk so it gets nice and saucy. Beans and legumes unfortunately don’t keep for too long, you’ll notice it’s gone bad when it starts to smell!
Ingredient swaps
Half & half. I opted for half and half over heavy cream just to keep the recipe a bit lighter. You can definitely swap for heavy cream, or try my cashew cream and use vegan butter and parmesan for a dairy free option.
Shallot. I love shallots because they have a slightly softer flavor than red onion, but you can swap for about 1/3 cup of diced onion if you don’t have shallots.
Veggie broth. I used low sodium veggie broth because that’s what I had on hand, but if you use regular chicken broth, just cut back on the added salt! You can also use bone broth if you are not vegetarian and want some extra protein!
More chickpea recipes!
Lastly, if you make this recipe, be sure to leave a comment below and let me know how it turns out! As always, be sure to follow me on instagram and subscribe to my newsletter for more recipes!
Marry Me Chickpeas
by: claire cary
Ingredients
- 1 tablespoon olive oil
- 1 shallot diced
- 1 tablespoon minced garlic
- 1 tablespoon tomato paste
- ½ cup sundried tomatoes diced
- ½ teaspoon dried oregano
- ¼ tsp black pepper
- 1/2-3/4 teaspoon salt
- ½ teaspoon red pepper flakes
- 2 15 ounce cans chickpeas
- ¾ cup half & half or vegan heavy cream see notes
- ¾ cup low sodium veggie broth
- 2 cups chopped spinach
- ½ cup basil chopped
- ⅓ cup grated parmesan plus more for topping
Instructions
- Heat the olive oil in a large skillet over medium heat. Add in the diced shallot and saute for about 3 minutes or until it starts to look translucent.
- Mix in the minced garlic and saute for 1 more minutes, then add in the tomato paste. Saute for an additional minute.
- Add in the diced sundried tomatoes, oregano, pepper, salt and red pepper flakes. Saute for 2 more minutes.
- Stir in the chickpeas, half and half or cream and the veggie broth. Reduce the heat to low and let simmer for about 15 minutes. If you notice the sauce isn’t thick enough, I suggest whisking in a tablespoon of cornstarch and let simmer until it thickens.
- Remove from the heat and stir in the spinach and parmesan. Let sit until the spinach wilts. Mix in the basil, then garnish with more red pepper flakes and parmesan if desired. Enjoy!
Notes
Comments
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Delicious! Just as good as the chicken. I also use this recipe to make Marry Me Tofu!
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