If you’ve been searching for a quick, comforting dish that practically winks at you from the stove, Marry Me Chickpeas is about to sweep you off your feet. Yes, the name is bold—but trust me, one bite of these creamy, savory chickpeas and you’ll understand why everyone falls head-over-spoon for them.
This dish has everything busy home cooks crave: pantry staples, a rich and velvety sauce, and a burst of sun-dried tomato goodness that feels gourmet without the fuss. As Chef Omar, I’m all about helping you whip up meals that feel special—without demanding your whole evening. And this one? Oh, it delivers.
Table of Contents
Why You’ll Love This Marry Me Chickpeas Recipe
Picture this: garlic sizzling in olive oil, sun-dried tomatoes releasing their tangy perfume, and a silky vegan cream sauce hugging tender chickpeas. Your kitchen smells like a dreamy, rustic bistro, and dinner is ready in less than 20 minutes.
Whether you’re feeding kids, impressing guests, or just treating yourself (which you absolutely should), Marry Me Chickpeas fits the mood. It’s cozy, vibrant, and pairs beautifully with rice, pasta, or a hunk of warm crusty bread—because that sauce deserves to be scooped up properly.
Ingredients You’ll Need
- 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 black pepper
- Two 15-ounce cans chickpeas (drained and rinsed)
- 1 cup vegetable broth
- 1 tablespoon tomato paste
- 1 cup vegan cream (see notes below)
- 2 cups baby spinach, sliced
- 4–5 fresh basil leaves, chopped
- Optional: 1/2 cup grated vegan parmesan (I love Violife)
How to Make Marry Me Chickpeas
Step 1: Build the Flavor Base
Heat the olive oil in a large sauté pan over low-medium heat. Add the minced garlic and cook for 1–2 minutes. Stir it often—garlic burns faster than a summer romance.
Step 2: Add the Mediterranean Magic
Stir in the sun-dried tomatoes, oregano, chili flakes, salt, and pepper. Cook for about a minute. This is where the aroma starts pulling curious family members into the kitchen.
Step 3: Create That Creamy, Dreamy Sauce
Add the chickpeas, vegetable broth, tomato paste, vegan cream, and spinach. Give it a good stir, bring it to a gentle simmer, and let it cook for roughly 5 minutes. The sauce thickens slightly, and the spinach melts right into the mix. Taste and adjust seasoning if you like things a little punchier.
Step 4: Finish With Freshness
Remove the pan from heat. Stir in fresh basil and vegan parmesan. This last step adds a bright, herby lift that balances the richness beautifully.
Step 5: Serve It Up
Grab your favorite carbs—crusty bread, rice, pasta, or even a baked sweet potato—and bask in the glory of this silky masterpiece.
Chef Omar’s Tips for the Best Marry Me Chickpeas
- Don’t rush the garlic. A minute of patience equals big flavor payoff.
- If your sauce looks a little thin, let it simmer another minute. Sauces do what they want—sometimes they just need time to settle down.
- Use good sun-dried tomatoes. Oil-packed ones add incredible flavor and help emulsify the sauce.
- Want it creamier? Add an extra splash of vegan cream. No judgment—I’ve been there.
And between us? This recipe became a permanent member of my weeknight rotation after I made it for friends who popped in unannounced. It was one of those “peak pantry creativity” nights, and the rave reviews haven’t stopped since.
Marry Me Chickpeas FAQs
Can I swap the chickpeas for another bean?
Absolutely! White beans or butter beans work great. Just keep the secondary flavors the same for that signature Marry Me Chickpeas magic.
How long does this dish keep in the fridge?
Up to 4 days in an airtight container. The flavors deepen as it sits, making tomorrow’s lunch even better.
Can I make it spicier?
Of course—add extra chili flakes or a dash of hot sauce. The creamy base balances heat beautifully.
What kind of vegan cream works best?
Cashew cream, full-fat coconut milk, or store-bought vegan heavy cream alternatives all do wonders. Choose your favorite!
Bring the Love to Your Table
There’s something special about Marry Me Chickpeas—it feels indulgent without being heavy, quick without feeling rushed, and bold without overpowering your palate. It’s the kind of dish that turns an ordinary weeknight into a cozy celebration.
So whether you’re feeding your family, hosting friends, or simply craving a comforting bowl of goodness, let Marry Me Chickpeas bring warmth and flavor right into your kitchen.
Go ahead—fall in love with every creamy, garlicky bite.
Craving More Delicious Inspiration?
If Marry Me Chickpeas just swept you off your feet, wait until you try these flavor-packed favorites! Each one brings cozy comfort, bold spices, or nourishing plant-powered goodness right to your table—perfect for anyone who loves quick, hearty meals.
- Dive into the warm, simmered goodness of Slow Cooker Creamy Chickpea Masala Bliss — a hands-off recipe that fills your home with irresistible aromas.
- If you love chickpeas as much as I do, don’t miss the Chickpea and Spinach Curry Recipe for another comforting, creamy dish bursting with vibrant spices.
- Curious about building more satisfying plant-based meals? Check out What Food Goes Well With Lentils to spark fresh ideas for your weekly menu.
- And for everyday cooking confidence, How Long Do Beans Last in the Fridge? gives you helpful kitchen tips you’ll use again and again.
Tried this recipe? I’d love to hear what you think! 💛
Scroll down and leave a quick review with a star rating — your feedback helps others discover their next favorite dish! ⭐️🍽️
Marry Me Chickpeas
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
A creamy, flavorful Marry Me Chickpeas recipe made with garlic, sun-dried tomatoes, vegan cream, and spinach for a cozy, restaurant-style dinner that comes together in minutes.
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
2 cups baby spinach, sliced
4–5 fresh basil leaves, chopped
Optional: 1/2 cup grated vegan parmesan cheese
Instructions
Warm the olive oil in a large sauté pan over low-medium heat. Add the minced garlic and cook for 1–2 minutes, stirring often, until fragrant.
Stir in the sun-dried tomatoes, oregano, red chili flakes, salt, and pepper. Cook for 1 minute.
Add the chickpeas, vegetable broth, tomato paste, vegan cream, and spinach. Stir to combine, then bring to a gentle simmer over medium heat.
Cook for about 5 minutes, until the sauce warms through and the spinach wilts. Taste and adjust seasoning as desired.
Remove from heat and stir in the fresh basil and vegan parmesan.
Serve immediately with crusty bread, cooked rice, pasta, or a baked sweet potato. Enjoy!
Notes
Any vegan cream works: cashew cream, coconut cream, or store-bought vegan heavy cream.
Add extra chili flakes for more heat.
The sauce thickens as it cools—add a splash of broth to loosen if needed.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 340 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 16 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 8 g
- Protein: 11 g
- Cholesterol: 0 mg