Description
Marry Me Chickpeas is a creamy, flavorful vegan dish featuring chickpeas simmered in a garlicky tomato and sun-dried tomato sauce, enriched with vegan cream and fragrant herbs. This quick 15-minute recipe results in a comforting, protein-packed meal perfect for serving over pasta, rice, or with crusty bread.
Ingredients
Main 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 (such as cashew cream or store-bought vegan cream)
- 2 cups baby spinach, sliced
- 4-5 fresh basil leaves, chopped
Optional Ingredients
- 1/2 cup grated vegan parmesan cheese (e.g. Violife)
Instructions
- Warm the olive oil and garlic: In a large sauté pan over low-medium heat, warm the olive oil. Add the minced garlic and cook for 1-2 minutes, stirring frequently until fragrant but not browned.
- Add sun dried tomatoes and spices: Stir in the chopped sun dried tomatoes, oregano, red chili flakes, salt, and black pepper. Cook for 1 minute to combine the flavors.
- Simmer chickpeas with sauce: Add the drained chickpeas, vegetable broth, tomato paste, vegan cream, and sliced baby spinach to the pan. Stir well and bring to a gentle simmer over medium heat. Cook for about 5 minutes until it’s warmed through and the spinach has wilted. Taste and adjust seasoning with additional salt, pepper, or chili flakes as desired.
- Finish with fresh herbs and cheese: Remove the pan from heat, then stir in the chopped fresh basil leaves and the optional grated vegan parmesan cheese. Mix gently to combine.
- Serve: Serve immediately with crusty bread for dipping, or spoon over cooked rice, pasta, or a baked sweet potato for a hearty meal. Enjoy!
Notes
- For vegan cream, you can use store-bought varieties or make your own cashew cream by blending soaked cashews with water until smooth.
- Adjust the red chili flakes to your desired spice level or omit if you prefer a milder dish.
- This dish pairs well with crusty bread, pasta, rice, or baked sweet potatoes for a versatile meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan, Mediterranean Inspired
