Can I make this Marry Me Chickpeas Recipe ahead of time?

Absolutely. Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors often become even better the next day.

Yes. Freeze for up to 2 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.

What is the best vegan cream to use?

Several options work well: Cashew cream Full-fat coconut milk Dairy-free cooking cream Plant-based half-and-half Cashew cream often produces the richest texture.

Can I use dried chickpeas?

Yes, but they should be fully cooked before adding them to the recipe. Two cans of chickpeas equal roughly 3 cups cooked chickpeas.

Is this recipe gluten-free?

Yes, the recipe itself is naturally gluten-free. Just make sure any bread, pasta, or serving accompaniments are gluten-free as needed.

Can I make it spicier?

Definitely. Increase the red chili flakes or add a pinch of cayenne pepper for extra heat.

Marry Me Chickpeas Recipe: Amazing 15-Minute Meal

Name: Marry Me Chickpeas Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Italian-Inspired
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; 1/2 cup grated vegan parmesan cheese (optional)

Description

This Marry Me Chickpeas Recipe is a creamy, one-pan vegan dinner made with chickpeas, sun-dried tomatoes, spinach, garlic, and a rich dairy-free sauce. Ready in just 15 minutes, it’s a comforting and flavorful meal perfect for busy weeknights.

Ingredients

Scale

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
1/2 cup grated vegan parmesan cheese (optional)

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Instructions

Heat the olive oil in a large skillet over low-medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
Stir in the sun-dried tomatoes, oregano, red chili flakes, salt, and black pepper. Cook for 1 minute.
Add the chickpeas, vegetable broth, tomato paste, vegan cream, and spinach. Stir until combined.
Bring the mixture to a gentle simmer over medium heat and cook for about 5 minutes, until the spinach wilts and the sauce is heated through.
Remove from the heat and stir in the basil and vegan parmesan, if using.
Serve immediately with crusty bread, pasta, rice, or baked sweet potatoes.

Notes

For the creamiest sauce, homemade cashew cream works beautifully.

Full-fat coconut milk or dairy-free cooking cream can also be used.

If the sauce seems too thin, mix 1 tablespoon cornstarch with 3 tablespoons water and stir it in during the final minute of cooking.

Leftovers can be refrigerated for up to 4 days in an airtight container.

Delicious served over pasta, rice, or with crusty bread for dipping.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian-Inspired

Nutrition

Serving Size: 1 serving (1/6 recipe)
Calories: 294 kcal
Sugar: 8 g
Sodium: 690 mg
Fat: 15 g
Saturated Fat: 8 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 33 g
Fiber: 8 g
Protein: 10 g
Cholesterol: 0 mg