Craving a creamy, indulgent, and plant-based meal? This one-pan Marry Me Chickpeas recipe is a delicious vegan twist on the viral comfort food, Marry Me Chicken! Ready in just 15 minutes, it’s packed with protein, rich in flavor, and perfect for an easy weeknight dinner.
Why You’ll Love This Recipe
- Tuscan-Inspired Flavors – Sun-dried tomatoes, garlic, and herbs create an irresistible Italian taste.
- High in Protein – Chickpeas provide about 30 grams of plant-based protein per batch.
- Quick & Easy – Made in one pan with simple ingredients in just 15 minutes.
How to Make Marry Me Chickpeas
Find the full recipe with exact measurements in the recipe card below.
- Sauté the Aromatics: Heat olive oil in a large pan over low-medium heat. Add minced garlic and cook until fragrant.
- Build the Flavor: Stir in sun-dried tomatoes, oregano, red chili flakes, salt, and black pepper. Cook for a minute.
- Simmer the Chickpeas: Add chickpeas, vegetable broth, tomato paste, vegan cream, and baby spinach. Let simmer until the spinach is wilted and everything is heated through.
- Garnish & Serve: Remove from heat and sprinkle with fresh basil and vegan parmesan. Serve with crusty bread, pasta, rice, or baked sweet potatoes.
What Makes It “Marry Me” Chickpeas?
This dish gets its name from its silky-smooth cashew cream sauce, Italian-inspired flavors, and hearty texture, which make it so irresistible that it might just earn you a marriage proposal!
Ingredient Substitutions & Tips
- Chickpea Swap: Try cannellini beans, seitan bites, or baked tofu for variety.
- Thicker Sauce: Use homemade cashew cream or stir in a cornstarch slurry for a richer texture.
- Dairy-Free Cream Options: Store-bought vegan creamers (like Ripple Half & Half) or full-fat coconut milk work well.
Storage & Reheating
- Refrigerate: Store leftovers in an airtight container for up to 5 days.
- Reheat: Warm in a saucepan over low heat or microwave until heated through.
Marry Me Chickpeas Recipe
Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes | Servings: 6
Ingredients:
- 1 tbsp olive oil
- 5 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 tsp oregano
- 1/2 tsp red chili flakes
- 1 tsp salt
- 1/4 tsp ground black pepper
- (2) 15-oz cans chickpeas, drained and rinsed
- 1 cup vegetable broth
- 1 tbsp tomato paste
- 1 cup vegan cream (see notes)
- 2 cups baby spinach, sliced
- 4-5 fresh basil leaves, chopped
- Optional: 1/2 cup grated vegan parmesan cheese
Instructions:
- Heat olive oil in a large sauté pan over low-medium heat. Add garlic and cook for 1-2 minutes until fragrant.
- Stir in sun-dried tomatoes, oregano, chili flakes, salt, and black pepper. Cook for 1 minute.
- Add chickpeas, broth, tomato paste, vegan cream, and spinach. Stir well and simmer for 5 minutes until the spinach wilts.
- Remove from heat and stir in basil and vegan parmesan. Serve warm with crusty bread, pasta, rice, or baked sweet potatoes.
Notes & Variations
- Vegan Chicken Alternative: Replace chickpeas with seitan, tofu, or your favorite plant-based chicken substitute.
- Homemade Cashew Cream: Soak 3/4 cup raw cashews in hot water for 5 minutes, then blend with 1 cup fresh water until smooth.
- Thickening Tip: If using store-bought cream or coconut milk, mix 1 tbsp cornstarch + 3 tbsp water and stir into the sauce to thicken.
Enjoy this creamy, dreamy, plant-based delight for dinner tonight