Description
Marry Me Chickpeas is a creamy, flavorful vegan dish that combines savory chickpeas with sun-dried tomatoes, aromatic herbs, and a rich vegan cream sauce. It’s a quick and easy skillet meal perfect for a comforting lunch or dinner, served best over pasta, rice, or alongside crusty bread.
Ingredients
Scale
Main 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 minced garlic and cook for 1-2 minutes until fragrant, being careful not to burn the garlic.
- Add Flavorings: Stir in the chopped sun-dried tomatoes, oregano, red chili flakes if using, salt, and black pepper. Cook together for 1 minute to release the flavors.
- Combine Main Ingredients: Add drained chickpeas, vegetable broth, tomato paste, vegan cream, and sliced baby spinach to the skillet. Stir well to combine all the ingredients evenly.
- Simmer: Bring the mixture to a gentle simmer and cook for about 5 minutes until the sauce thickens slightly and the spinach wilts. Taste and adjust seasoning as needed.
- Finish & Serve: Remove the skillet from the heat. Stir in fresh chopped basil and vegan parmesan cheese if desired. Serve warm over your favorite pasta, rice, crusty bread, or roasted vegetables for a hearty meal.
Notes
- For a richer creaminess, use cashew cream as your vegan cream.
- Adjust the red chili flakes to control the heat level according to your preference.
- Vegan parmesan is optional but adds a nice cheesy flavor without dairy.
- This dish pairs well with gluten-free pasta or bread to keep it gluten-free.
- Leftovers can be stored in the fridge for up to 3 days and reheated gently on the stovetop.
