Marry Me Chickpeas Recipe
Add Preferred SourceMarry Me Chickpeas is a one-pan dish that’s creamy, flavorful, and packed with plant-based protein. Chickpeas simmer in a rich coconut milk sauce with garlic, sun-dried tomatoes, and herbs, creating a dish that’s both comforting and satisfying. It’s quick to make, easy to clean up, and perfect for a simple yet delicious meal.
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Marry Me Chickpeas is my go-to when I need a dairy-free meal that feels comforting without the hassle. It’s great for family dinners or meal prepping since leftovers reheat well. One pan, easy cleanup, and a dish everyone can enjoy—what’s not to love? Forget Marry Me Chicken, this vegan dish is where it’s at!
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Marry Me Chickpeas with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
This recipe is easy to follow, and with just a few steps, you’ll have a creamy, satisfying dish on the table.
Sauté the Garlic and Spices
Heat the olive oil in a large skillet over medium heat. Once hot, add the minced garlic, thyme, oregano, onion powder, and black pepper.
Stir and cook for about a minute until the garlic is fragrant and the spices are toasted.
Cook the Sun-Dried Tomatoes
Add the chopped sun-dried tomatoes (adding tomato paste can add an extra level of flavor) and stir them into the garlic and spices. Let them cook for another minute to soften and infuse their rich, slightly tangy flavor into the oil.
Simmer the Sauce
Pour in the vegetable broth and coconut milk, stirring to combine. Bring everything to a low boil, then reduce the heat and let it simmer for about 10 minutes.
This helps thicken the sauce and allows the flavors to develop fully.
Add the Chickpeas and Spinach
Add the spinach and vegan parmesan cheese, tossing everything together until the leaves wilt. This should take about 2-3 minutes. Finally, drain the chickpeas and fold them in, letting them warm through in the sauce.
Taste and adjust the seasoning with more salt and pepper if needed, and garnish with fresh basil leaves. Serve and enjoy!
Recipe Notes and Expert Tips
I’ve made this dish many times, and these tips will help you get the best results every time.
- Use oil-packed sun-dried tomatoes for extra flavor: They have a deeper, richer taste than dry-packed ones. If using dry-packed, soak them in warm water for 5-10 minutes before chopping.
- Simmer the sauce long enough to develop flavor: The coconut milk needs time to thicken slightly and absorb the spices, so don’t rush this step.
- Shake or stir the coconut milk before using: The fat can separate in the can, and stirring ensures a smooth consistency in the sauce.
- Adjust the consistency as needed: If the sauce is too thick, add a splash of vegetable broth to loosen it up. If it’s too thin, let it simmer a bit longer.
- Don’t skip the vegan parmesan: It adds a savory depth that balances out the creamy sauce. If you don’t have it, nutritional yeast can work as a substitute.
- Serve fresh for the best texture: The chickpeas will absorb the sauce as they sit, so the dish is best enjoyed right after cooking. If reheating, add a little broth to bring back the creaminess.
- Variations: Use butter beans or white beans instead of chickpeas, soak and blend cashews for a different creamy texture, or add a pinch of red pepper flakes for a hint of spiciness.
How to Store Leftover Marry Me Chickpeas
Storage is easy for leftovers and they can be kept in an airtight container in the refrigerator for up to three days. When reheating, warm it over low heat on the stove or in the microwave, adding a splash of vegetable broth or coconut milk to keep it creamy.
This dish isn’t the best for freezing, as the coconut milk can separate and change texture when thawed.
What to Serve With Marry Me Chickpeas
This dish is hearty enough on its own, but I like serving it with crusty bread, tossed into pasta, cooked rice, or quinoa to soak up the sauce. A side of roasted vegetables or a simple green salad adds extra freshness to the meal.
More Easy Recipes for You to Try at Home
If you’re looking for more vegan cooking inspiration, you should check these out.
Ingredients
- 1 tablespoon olive oil
- 4 cloves garlic minced
- ½ teaspoon dried thyme
- ½ teaspoon oregano
- ½ teaspoon onion powder
- ½ teaspoon pepper
- 1 cup sun-dried tomatoes roughly chopped
- 2 cups chickpeas drained & rinsed
- ½ cup vegetable broth
- 2 cups coconut milk
- ¼ cup grated vegan parmesan
- 1 cup spinach
Video
Instructions
- Heat the olive oil in a skillet over medium heat. Once hot, add the minced garlic along with the thyme, oregano, onion powder, and black pepper. Stir continuously for about a minute, allowing the garlic to become fragrant and the spices to toast slightly.1 tablespoon olive oil, 4 cloves garlic, ½ teaspoon dried thyme, ½ teaspoon oregano, ½ teaspoon onion powder, ½ teaspoon pepper
- Add the chopped sun-dried tomatoes to the skillet and cook for another minute, stirring occasionally to help release their flavor into the oil.1 cup sun-dried tomatoes
- Pour in the vegetable broth and coconut milk, stirring well to combine. Increase the heat slightly to bring the mixture to a low boil, then reduce the heat and let it simmer for 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.½ cup vegetable broth, 2 cups coconut milk
- Stir in the grated vegan parmesan and chickpeas, ensuring they are evenly coated in the sauce. Add the spinach last, stirring until the leaves wilt, which should take about 2-3 minutes. Taste and adjust seasoning as needed before serving.¼ cup grated vegan parmesan, 1 cup spinach, 2 cups chickpeas
Notes
- Use oil-packed sun-dried tomatoes for extra flavor: They have a deeper, richer taste than dry-packed ones. If using dry-packed, soak them in warm water for 5-10 minutes before chopping.
- Simmer the sauce long enough to develop flavor: The coconut milk needs time to thicken slightly and absorb the spices, so don’t rush this step.
- Shake or stir the coconut milk before using: The fat can separate in the can, and stirring ensures a smooth consistency in the sauce.
- Adjust the consistency as needed: If the sauce is too thick, add a splash of vegetable broth to loosen it up. If it’s too thin, let it simmer a bit longer.
- Don’t skip the vegan parmesan: It adds a savory depth that balances out the creamy sauce. If you don’t have it, nutritional yeast can work as a substitute.
- Serve fresh for the best texture: The chickpeas will absorb the sauce as they sit, so the dish is best enjoyed right after cooking. If reheating, add a little broth to bring back the creaminess.
- Variations: Use butter beans or white beans instead of chickpeas, soak and blend cashews for a different creamy texture, or add a pinch of red pepper flakes for a hint of spiciness.
