Marry Me Chickpeas
by: claire cary
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!
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
You can use any kind of vegan heavy cream here, or use my homemade cashew cream to make this vegan.
Serving: 1cup / Calories: 131kcal / Carbohydrates: 9g / Protein: 5g / Fat: 9g / Saturated Fat: 4g / Polyunsaturated Fat: 1g / Monounsaturated Fat: 3g / Cholesterol: 20mg / Sodium: 468mg / Potassium: 491mg / Fiber: 2g / Sugar: 6g / Vitamin A: 1405IU / Vitamin C: 8mg / Calcium: 121mg / Iron: 1mg
