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A bowl of creamy Air Fryer Marry Me Chickpeas and spinach stew with a black spoon, garnished with herbs. A small dish of dried herbs is nearby.

Air Fryer Marry Me Chickpeas

I love making Air Fryer Marry Me Chickpeas when I want to impress without spending hours in the kitchen, whether it's for Valentine's Day, date night, or a dinner party. It's a creamy, comforting plant-based dish made with chickpeas, coconut cream sauce, sun-dried tomatoes, and fresh spinach, all cooked together in the air fryer until rich and velvety. It's perfect for Meatless Mondays, casual weeknights, and anytime I need something that feels restaurant-quality but comes together fast. Store leftovers in the fridge for 3 to 4 days or freeze for up to 4 months.
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Lunch, Main Course
Cuisine: American
Keyword: Air Fryer Marry Me Chickpeas
Servings: 4
Calories: 493kcal
Author: Mandy Applegate

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
US Customary - Metric

Instructions

  • Add the olive oil, garlic, tomatoes, and dry seasonings to an oven-proof pot and cook in the air fryer at 350ºF (180°C) for 5 minutes.
    1 tablespoon olive oil, 4 cloves garlic, ½ teaspoon dried thyme, ½ teaspoon oregano, ½ teaspoon onion powder, 1 cup sun-dried tomatoes, ½ teaspoon pepper
  • Add broth and coconut milk. Cook for another 10 minutes.
    ½ cup vegetable broth, 2 cups coconut milk
  • Mix in vegan parmesan, chickpeas, and spinach, tossing until the spinach wilts. Cook for 5 more minutes, or until everything’s been heated through and the spinach is wilted. Adjust salt and pepper.
    2 cups chickpeas, ¼ cup grated vegan parmesan, 1 cup spinach
  • Serve and enjoy!

Notes

Here's what I've learned from making these chickpeas dozens of times:
  • Check your pot size: Make sure your oven-proof pot fits comfortably in your air fryer basket with at least an inch of space around the sides for proper air circulation.
  • Chop sun-dried tomatoes roughly: You want bite-sized pieces that soften and become jammy as they cook, not tiny bits that disappear into the sauce.
  • Use full-fat coconut milk: Light coconut milk won't create that thick, creamy sauce you're looking for. The full-fat version reduces into a luscious coating that clings to every chickpea.
  • Don't skip the vegan parmesan: It adds salty, umami depth and helps thicken the sauce while melting into the coconut milk. Regular nutritional yeast works in a pinch, but won't melt the same way.
  • Stir the spinach in at the end: Adding the spinach too early makes it slimy and overcooked, so tossing it in during the last 5 minutes keeps it tender and bright green.
  • Flash freeze for meal prep: Portion the chickpeas into individual containers and freeze them flat on a baking sheet for 1 hour before stacking them in the freezer so they don't stick together and you can grab single servings easily.
 

Nutrition

Calories: 493kcal | Carbohydrates: 43g | Protein: 16g | Fat: 32g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 4mg | Sodium: 565mg | Potassium: 1497mg | Fiber: 10g | Sugar: 15g | Vitamin A: 1086IU | Vitamin C: 16mg | Calcium: 185mg | Iron: 9mg
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