Marry Me Chickpeas
Marry Me Chickpeas are a delicious vegan spin on the viral 'Marry Me Chicken.' Creamy chickpeas, sun-dried tomatoes, garlic, and spinach simmer in a luxurious dairy-free sauce for a wholesome, flavor-packed main dish. Pair with crusty bread, pasta, or rice for a meal everyone will want to propose to!
Equipment
- Large sauté pan
- Wooden spoon
- Knife
- Cutting Board
Ingredients
- 1 tablespoon olive oil
- 5 cloves garlic minced
- 1/2 cup sun dried tomatoes chopped
- 1/2 teaspoon oregano
- 1/2 teaspoon red chili flakes
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 15-ounce cans chickpeas drained and rinsed
- 1 cup vegetable broth
- 1 tablespoon tomato paste
- 1 cup vegan cream see notes
- 2 cups baby spinach sliced
- 4-5 fresh basil leaves chopped
- 1/2 cup grated vegan parmesan cheese optional, I used Violife
Instructions
- In a large sauté pan over low-medium heat, warm the olive oil. Add the garlic and cook for 1–2 minutes, stirring frequently, until fragrant.
- Stir in the sun dried tomatoes, oregano, red chili flakes, salt, and black pepper. Cook for 1 minute.
- Now add the chickpeas, broth, tomato paste, vegan cream, and spinach. Stir well. Bring to a gentle simmer over medium heat and cook for about 5 minutes, until warmed through and the spinach has wilted. Taste and adjust seasoning with more salt, pepper, or red pepper flakes as desired.
- Remove from heat and stir in the fresh basil and optional grated vegan parmesan. Serve immediately with crusty bread for dipping, or on top of cooked rice, pasta, or even a baked sweet potato. Enjoy!
Notes
Vegan Cream: Use store-bought vegan heavy cream, dairy-free half & half, or make homemade cashew cream by blending 1/2 cup soaked cashews with 1/2 cup water until smooth. This dish is adaptable and pairs well with grains or vegetables!