Marry Me Chickpeas

Imagine a dish so rich, creamy, and deeply flavorful that it practically proposes to you at the dinner table. Marry Me Chickpeas is a plant-based twist on the viral “marry me” trend, delivering sun-dried tomatoes, garlic, and velvety cream sauce wrapped around hearty chickpeas. This recipe is special because it brings restaurant-worthy depth to a weeknight dinner in under 30 minutes, using simple pantry staples. You’ll learn how to build the sauce, layer the flavors, and serve this stunning dish in ways that will impress anyone at your table.

Why You’ll Love This Recipe

Marry Me Chickpeas earns its romantic name with every single bite. The sauce is luxuriously creamy, tangy from sun-dried tomatoes, and gently spiced with red chili flakes — a combination that hits every flavor note perfectly. Unlike complicated vegan dinners that demand hours in the kitchen, this recipe comes together in one pan with minimal cleanup. The chickpeas provide satisfying protein and a hearty texture that makes this dish feel genuinely filling, not like an afterthought. Baby spinach wilts beautifully into the sauce, adding color and nutrition without any extra effort. Fresh basil stirred in at the end brings a bright, aromatic finish that elevates the entire dish. Whether you are cooking for a special occasion or a quiet Tuesday night, this creamy chickpea dinner delivers maximum impact with minimum fuss. It is a crowd-pleaser that also happens to be completely plant-based.

Ingredients List for the Marry Me Chickpeas

These simple, pantry-friendly ingredients come together to create a sauce that is bold, creamy, and absolutely irresistible. Make sure your chickpeas are well drained and rinsed for the best texture.

• 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)

• Optional: 1/2 cup grated vegan parmesan cheese (I used Violife)

Pro Tips

Getting the most out of Marry Me Chickpeas comes down to three key techniques.

Toast the garlic low and slow. Cooking garlic over low-medium heat rather than high heat prevents bitterness and allows its natural sweetness to develop. This creates a more rounded, complex base for the entire sauce.

Use oil-packed sun-dried tomatoes. Oil-packed varieties carry more concentrated flavor and a softer texture than dry-packed ones. If using dry-packed, rehydrate them briefly in warm water before chopping to ensure they blend seamlessly into the sauce.

Add basil and parmesan off the heat. Stirring in the fresh basil and vegan parmesan after removing the pan from the burner preserves their delicate flavors. Heat destroys the aromatic oils in basil and can cause cheese to clump, so this final step makes a noticeable difference in the finished dish.

Instructions

Step 1:
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.

Step 2:
Stir in the sun dried tomatoes, oregano, red chili flakes, salt and black pepper. Cook for 1 minute.

Step 3:
Now add the chickpeas, broth, tomato paste, cream and spinach and stir well. Bring to a gentle simmer over medium heat and cook for about 5 minutes, until warm and the spinach has wilted. Taste; add more salt, pepper or red pepper flakes as desired.

Step 4:
Remove from heat and stir in the fresh basil and grated parmesan. Serve immediately with crusty bread for dipping, or on top of cooked rice, pasta or even a baked sweet potato. Enjoy!

Variations

Spicy Marry Me Chickpeas
For those who love heat, double the red chili flakes and add a pinch of smoked paprika along with the other spices in Step 2. A drizzle of chili oil at serving adds even more fire and a glossy finish to the sauce.

Protein-Packed Version
Stir in one cup of cooked white beans or lentils along with the chickpeas in Step 3. This variation makes the dish even heartier and adds an extra layer of plant-based protein, making it ideal for post-workout meals or extra-hungry dinner crowds.

Tomato-Forward Creamy Chickpeas
Add an extra tablespoon of tomato paste and swap half the vegan cream for blended roasted red peppers. This deepens the tomato flavor and gives the sauce a beautiful, vibrant color that makes the dish look as impressive as it tastes.

Storage and Serving

Storing Leftovers
Allow Marry Me Chickpeas to cool completely before transferring to an airtight container. Store in the refrigerator for up to four days. Reheat gently in a saucepan over low heat, adding a splash of vegetable broth or water to loosen the sauce if it has thickened. This dish does not freeze particularly well due to the cream-based sauce, which can separate upon thawing.

Serving Suggestions
This creamy chickpea dish is incredibly versatile. Serve it over fluffy cooked rice or your favorite pasta for a complete, filling meal. It pairs beautifully with a baked sweet potato or spooned over creamy polenta. For a lighter option, serve it alongside a crisp green salad and thick slices of crusty sourdough bread for soaking up every last drop of that irresistible sauce.

FAQs

What is vegan cream and what can I use?
Vegan cream is a dairy-free heavy cream alternative typically made from oats, cashews, or coconut. Full-fat coconut cream works excellently in this recipe and adds a subtle sweetness that complements the sun-dried tomatoes perfectly.

Can I use dried chickpeas instead of canned?
Yes. Cook dried chickpeas in advance until tender, then substitute approximately three cups of cooked chickpeas for the two cans called for in the recipe.

Is this marry me chickpeas recipe gluten-free?
Yes, this recipe is naturally gluten-free as written. Just ensure your vegetable broth and vegan parmesan are certified gluten-free if that is a concern.

Can I make this dish ahead of time?
You can prepare the sauce and chickpeas up to two days in advance. Store it refrigerated and stir in the fresh basil just before serving to keep the flavor bright and fresh.

What can I substitute for sun-dried tomatoes?
Roasted cherry tomatoes or a tablespoon of extra tomato paste can work as a substitute, though the flavor will be less intense. Sun-dried tomatoes provide a concentrated sweetness and tang that is difficult to fully replicate.

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