Marry Me Chickpeas Recipe
“Marry Me Chickpeas” is a creamy, flavorful dish inspired by the viral “Marry Me Chicken” recipe. It features chickpeas simmered in a rich, sun-dried tomato and coconut cream sauce, infused with garlic, herbs, and a hint of spice. This dish is a perfect vegetarian or vegan alternative that pairs well with rice, pasta, or crusty bread.
Prep & Cook Time
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
For the Chickpeas:
2 (15 oz) cans chickpeas, drained and rinsed (or 3 cups cooked chickpeas)
1 tbsp olive oil
1 small onion, finely diced
3 cloves garlic, minced
1 tsp red pepper flakes (adjust to taste)
1 tsp smoked paprika
1 tsp dried oregano
½ tsp dried thyme
Salt and black pepper, to taste
For the Sauce:
½ cup sun-dried tomatoes, chopped (packed in oil, drained)
1 tbsp tomato paste
1 cup vegetable broth
1 cup full-fat coconut milk (or heavy cream for non-vegan version)
¼ cup grated vegan parmesan (or regular parmesan if not vegan)
1 tbsp nutritional yeast (optional for umami boost)
1 tbsp balsamic vinegar (for depth of flavor)
1 tsp maple syrup or honey (to balance acidity)
For Garnish & Serving:
Fresh basil, chopped
Red pepper flakes (optional)
Crusty bread, rice, or pasta
Instructions
1. Saute the Aromatics (5 minutes)
Heat olive oil in a large skillet over medium heat. Add diced onion and cook until softened, about 3 minutes. Stir in garlic, red pepper flakes, smoked paprika, oregano, thyme, salt, and pepper. Saute for another minute until fragrant.
2. Build the Sauce (5 minutes)
Add the sun-dried tomatoes and tomato paste, stirring for a minute to release their flavors. Pour in vegetable broth, scraping up any browned bits from the pan. Stir in balsamic vinegar and maple syrup.
3. Simmer and Thicken (10 minutes)
Add the chickpeas and let the mixture simmer for 5 minutes to absorb the flavors. Stir in coconut milk and parmesan, then reduce heat to low. Let it simmer for another 5 minutes until the sauce thickens slightly.
4. Adjust & Serve (5 minutes)
Taste and adjust seasoning. Stir in nutritional yeast if using. Garnish with fresh basil and extra red pepper flakes. Serve warm with rice, pasta, or crusty bread.
Notes & Tips
For a richer flavor: Use coconut cream instead of coconut milk or add a splash of cashew cream.
Want it spicier? Increase the red pepper flakes or add a pinch of cayenne.
Sun-dried tomatoes alternative: If you don’t have them, use roasted red peppers or diced fresh tomatoes.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove with a splash of broth or water.
Protein Boost: Add tofu, tempeh, or even cooked lentils for extra protein.
Frequently Asked Questions
Q: Can I make this oil-free?
A: Yes! Saute the onions and garlic in vegetable broth instead of oil.
Q: Can I use dried chickpeas instead of canned?
A: Absolutely! Use 1 cup dried chickpeas, soak overnight, and cook until tender before using in the recipe.
Q: What can I serve this with?
A: This pairs wonderfully with rice, quinoa, pasta, or even mashed potatoes. You can also enjoy it with crusty bread for dipping.
Q: Can I freeze it?
A: Yes! Freeze in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
Nutritional Information
Calories: ~350
Protein: 12g
Carbohydrates: 35g
Fat: 18g
Fiber: 10g
Sugar: 6g
Sodium: 450mg
This dish is packed with fiber, plant-based protein, and healthy fats, making it a satisfying and nutritious meal!