Marry Me Chickpeas

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.

Course Main Course

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 194kcal

Author Jenna Urben

Equipment

Ceramic nonstick skillet

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

If the sauce is too thin, whisk 1 tablespoon cornstarch with 3 tablespoons water in a small bowl then stir into the chickpea mixture at the end.

Store leftover marry me chickpeas in an airtight container in the refrigerator for up to 5 days. Reheat on the stovetop or in the microwave until warmed through.

Nutrition