Marry Me Chickpeas is a delightful vegan adaptation of the popular “Marry Me Chicken” dish, offering a rich and creamy experience without the use of dairy or meat. This one-pan recipe combines protein-packed chickpeas with a luscious sun-dried tomato cream sauce, making it both indulgent and nutritious. Perfect for weeknight dinners or special occasions, this dish is sure to impress with its bold flavors and satisfying texture.
Why You’ll Love This Recipe
- Completely plant-based – A creamy, satisfying dish with no dairy or meat.
- Protein-packed – Chickpeas provide a hearty source of plant-based protein.
- One-pan meal – Minimal cleanup and quick preparation make it perfect for busy nights.
- Rich and flavorful – Sun-dried tomatoes, garlic, and basil create a deeply savory and creamy sauce.
- Versatile – Serve it with pasta, rice, bread, or even roasted vegetables.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Olive oil
- Garlic cloves, minced
- Sun-dried tomatoes, chopped
- Oregano
- Red chili flakes
- Salt
- Ground black pepper
- Chickpeas, drained and rinsed
- Vegetable broth
- Tomato paste
- Vegan cream (cashew cream or dairy-free creamer)
- Baby spinach, sliced
- Fresh basil, chopped
- Vegan parmesan cheese (optional)
Directions
Sauté Aromatics
- Heat the olive oil in a large sauté pan over low-medium heat.
- Add the minced garlic and cook for 1-2 minutes, stirring frequently, until fragrant.
Add Flavorings
- Stir in the chopped sun-dried tomatoes, oregano, red chili flakes, salt, and black pepper.
- Cook for an additional 1 minute, allowing the flavors to meld.
Combine Main Ingredients
- Add the drained chickpeas, vegetable broth, tomato paste, vegan cream, and sliced baby spinach to the pan.
- Stir well to combine all ingredients.
Simmer
- Bring the mixture to a gentle simmer over medium heat.
- Cook for about 5 minutes, until the sauce is warmed through and the spinach has wilted.
- Taste and adjust seasoning if needed.
Finish and Serve
- Remove the pan from heat.
- Stir in the chopped fresh basil and, if desired, the grated vegan parmesan cheese.
- Serve immediately, pairing with crusty bread, rice, pasta, or a baked sweet potato.
Servings and Timing
- Prep Time: 10 minutes
- Cooking Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4 servings
- Calories: Approximately 350 kcal per serving
Variations
- Different beans – Swap chickpeas for cannellini beans or butter beans for a slightly different texture.
- Meatier texture – Use vegan chicken, seitan bites, or baked tofu in place of chickpeas.
- Extra veggies – Add mushrooms, zucchini, or roasted bell peppers for even more flavor.
- Cream alternatives – Try full-fat coconut milk, soy cream, or almond-based creamer instead of cashew cream.
- Make it spicier – Increase the red chili flakes or add a pinch of cayenne pepper.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezing: This dish can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth if needed.
FAQs
Can I make this nut-free?
Yes! Use a nut-free vegan creamer or full-fat coconut milk instead of cashew cream.
What can I serve with this dish?
This dish pairs beautifully with crusty bread, pasta, rice, or quinoa. You can also serve it over roasted vegetables.
How do I make homemade cashew cream?
Soak ¾ cup raw cashews in boiling water for 5 minutes, then drain and blend with 1 cup fresh water until smooth.
Can I use fresh tomatoes instead of sun-dried tomatoes?
Sun-dried tomatoes provide a more concentrated flavor, but you can use diced fresh tomatoes for a lighter version.
Is this recipe gluten-free?
Yes! This dish is naturally gluten-free, but check store-bought vegan creamers and parmesan for hidden gluten.
Can I prepare this dish ahead of time?
Yes! Make the dish ahead and store it in the fridge for up to 5 days. It reheats well for meal prep.
Can I add lemon juice?
A squeeze of fresh lemon juice before serving brightens the dish and enhances the flavors.
How do I thicken the sauce?
If you prefer a thicker sauce, reduce the broth slightly or stir in an extra tablespoon of cashew cream.
Can I make this oil-free?
Yes! Simply sauté the garlic in a bit of vegetable broth instead of olive oil.
What’s the best way to reheat this dish?
For best results, reheat on the stovetop over low heat, adding a little broth or plant-based milk to loosen the sauce.
Conclusion
Marry Me Chickpeas is a quick and satisfying meal, perfect for both weeknight dinners and special occasions. Its rich flavors and creamy consistency make it a valuable addition to any plant-based recipe collection. Whether served over pasta, rice, or with crusty bread, this dish is a must-try for vegans and non-vegans alike!
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Marry Me Chickpeas
This Marry Me Chickpeas recipe is a rich, creamy, and flavorful vegan dish inspired by the classic “Marry Me Chicken.” Made with chickpeas, sun-dried tomatoes, and a luscious dairy-free cream sauce, this easy one-pan meal is perfect for weeknight dinners or special occasions. Serve it with pasta, rice, or crusty bread for a delicious plant-based meal!
- Total Time: 25 minutes
- Yield: 4 servings
Ingredients
- 1 tbsp olive oil
- 3 cloves garlic, minced
- ½ cup sun-dried tomatoes, chopped
- 1 tsp oregano
- ½ tsp red chili flakes (optional)
- ½ tsp salt
- ¼ tsp black pepper
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 cup vegetable broth
- 2 tbsp tomato paste
- ½ cup vegan cream (cashew cream, coconut milk, or dairy-free creamer)
- 2 cups baby spinach, sliced
- ¼ cup fresh basil, chopped
- ¼ cup vegan parmesan cheese (optional)
Instructions
- Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add garlic and cook for 1-2 minutes until fragrant.
- Add Flavorings: Stir in sun-dried tomatoes, oregano, red chili flakes, salt, and black pepper. Cook for 1 minute.
- Combine Main Ingredients: Add chickpeas, vegetable broth, tomato paste, vegan cream, and sliced spinach. Stir well to combine.
- Simmer: Bring to a gentle simmer and cook for 5 minutes, until the sauce thickens and the spinach wilts. Adjust seasoning as needed.
- Finish & Serve: Remove from heat, stir in fresh basil and vegan parmesan (if using). Serve warm with pasta, rice, crusty bread, or roasted vegetables.
Notes
- Nut-free option: Use coconut milk or soy-based creamer instead of cashew cream.
- Add protein: Swap chickpeas for tofu, tempeh, or vegan chicken.
- Extra veggies: Add mushrooms, zucchini, or roasted bell peppers.
- Storage: Refrigerate for up to 5 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan, Mediterranean-Inspired
- Diet: Vegan
