This marry me chickpeas recipe is a vegan twist on the viral dish. It's rich, creamy, and flavorful. Great for an easy weeknight meal or impressing guests.
Prepare to fall in love with the vegan version of marry me chicken. Garbanzo beans, garlic, sun dried tomatoes, coconut milk, veggie broth, spinach, and basil come together for a quick and easy dairy free dinner.
Everything is cooked in one pan, making clean up a breeze! There's also very minimal prep work involved. Making this meal great for weeknight dinner, date night, or any special occasion.
Want more chickpeas recipes? Try my chickpea salad sandwich, vegan broccoli rice casserole, chickpea kale caesar salad, chickpea lentil salad, and of course, homemade hummus.
Why you'll love this recipe
Vegan marry me chickpeas is just as indulgent as the original but made without dairy or meat. It features delicious Italian flavors cooked down in one pot, using simple ingredients that are perfect for cleaning out your pantry.
Ingredient notes
These are the main ingredients and substitutions for marry me chickpeas.
- Chickpeas: The star of this dish! You can't have marry me chickpeas without the chickpeas, also known as garbanzo beans. Chickpeas have a creamy texture with a mild nutty flavor.
- Sun-dried tomatoes: Grab a jar of sun-dried tomatoes at your grocery store or on Thrive Market! Sun-dried tomatoes bring that savory Tuscan flavor with a concentrated and intense tomato flavor. They're sweet, tangy, and slightly salty.
- Aromatics: A few cloves of fresh garlic complement the tomatoes and add a tangy, umami flavor. Feel free to substitute with shallot or toss in some chopped onion.
- Vegetable broth: The veggie broth adds to the savory sauce. Use more or less depending on desired consistency.
- Coconut milk: In place of heavy cream, we're using canned coconut milk for its thick, silky smooth texture. If you're in a crunch, feel free to use any unflavored and unsweetened dairy free milk like oat milk or almond milk.
- Spinach: Chop or slice baby spinach to add some bright greens to the dish. Chopped kale is a fantastic alternative, if needed.
- Seasoning: I like to keep it simple with dried oregano, red pepper flakes, salt, and black pepper. Italian seasoning would be great here too. If you don't want the touch of heat, omit the crushed red pepper flakes.
Cooking tips and variations
Some coconut milk brands have a very strong coconut taste. I suggest using Aroy-D or Thai Kitchen.
No coconut milk? No problem! Use cashew cream instead. It's thick, luxurious, and has a more neutral taste. Soak 1 cup raw cashews in boiling water for 15 minutes, drain, then blend with ½ cup water. Ta-da!
If you want to switch up the protein, I suggest your favorite canned white bean for their great, creamy texture. Butter beans, cannellini beans, or great northern beans would all work. Or serve with crispy tofu.
For extra curb appeal and flavor, garnish with vegan parmesan cheese! My homemade version is so easy to make using cashews, nutritional yeast, and sea salt.
I hope you love chickpeas in creamy tuscan sauce as much as we do! Complete the meal with a side of air fryer green beans or kale salad. Serve over rice, risotto, orzo, or your favorite pasta along with a slice of toast (or vegan dinner rolls) to soak up all that deliciousness.
Marry Me Chickpeas
Equipment
Ingredients
- 1 tablespoon olive oil
- 3 cloves garlic minced
- ½ cup sun-dried tomatoes chopped
- 2 15-ounce can chickpeas drained and rinsed
- 1 teaspoon sea salt
- 1 teaspoon red pepper flakes
- ½ teaspoon dried oregano
- ¼ teaspoon black pepper
- 1 cup vegetable broth
- 1 cup coconut milk
- 4 cups baby spinach roughly chopped
Instructions
- Soften the sun-dried tomatoes: Sun-dried tomatoes are naturally chewy, cooking them down a bit will lend to a softer texture. Warm olive oil in a large skillet over medium heat, add the garlic and sun-dried tomatoes. Let cook for 1-2 minutes, until fragrant, stirring occasionally.
- Cook the chickpeas: Stir in the chickpeas and seasoning and continue to cook for another 1-2 minutes. Canned chickpeas are already cooked, but like the sun-dried tomatoes, cooking the chickpeas down a bit will give them a more tender texture.
- Stir in coconut milk, broth, and spinach: Bring to a simmer and let cook for about 5 minutes, until the spinach has wilted.
- Serve warm: Remove from heat and serve immediately with a side of bread, pasta, or rice. Optionally, garnish with fresh basil.
Notes
Nutrition
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