Marry Me Chickpeas Recipe

Marry Me Chickpeas: A creamy chickpea and spinach dish with sundried tomatoes, elegantly presented in a black skillet on a beige surface.

Marry Me Chickpeas is a one-pan wonder that’s creamy, satisfying, and completely dairy-free. It’s packed with protein and comes together fast, making it perfect for weeknights, meal prep, or feeding a crowd. Leftovers reheat beautifully, so you can enjoy it the next day without any extra effort. Forget Marry Me Chicken—this vegan version is just as irresistible!

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Prep Time: 10

Cook Time: 20

Total Time: 30

Course: Lunch, Main Course

Cuisine: American

Keyword: Marry Me Chickpeas

Servings:

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

Video

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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.

Nutrition

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