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