Marry Me Chickpeas take all the deliciousness of the viral Marry Me Chicken recipe—creamy sauce, sun-dried tomatoes, and big Italian flavor—and turns it into a fast, fiber-packed vegan dinner made with pantry staples. Ready in just 15 minutes!
Marry me chickpeas will make you want to put a ring on it!
I’m no stranger to the “marry me” internet phenomenon, whether it’s classic marry me chicken or my riff on it, Marry Me Chicken Lasagna Roll-Ups. These vegan marry me chickpeas surprised me with how flavorful they are in such a short amount of time.
Chickpea dishes often benefit from longer simmering so they can soak up all the flavors. This one, however, manages to taste like it’s been cooking much longer than 15 minutes thanks to a few smart ingredients: sun-dried tomatoes, tomato paste, lots of garlic, and generous seasonings.
The result is rich and satisfying without feeling heavy, and substantial enough that nobody misses the meat or the dairy!
Ingredients and Substitutions
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Olive Oil. Just enough to sauté the aromatics and bloom the tomato paste.
- Tomato Paste. Cooking it briefly removes its raw flavor and deepens the savory notes throughout the sauce.
- Garlic. Four cloves might seem like a lot, but they mellow quickly in the sauce.
- Sun-Dried Tomatoes. Oil-packed tomatoes stay tender and blend beautifully into the sauce. Dry-packed tomatoes won’t provide quite the same texture.
- Seasonings. Italian seasoning, Cajun seasoning for a little heat, and kosher salt.
- Chickpeas. Two cans make this hearty enough for dinner. Be sure to drain and rinse them well to remove excess sodium.
- Full-Fat Coconut Milk. If you’re not vegan, you can swap in heavy cream if you’d like.
- Baby Spinach. Adds freshness and color. It wilts almost instantly into the warm sauce.
- Fresh Basil. Optional, but highly recommended. The fresh herbs brighten the entire dish.
Step-By-Step Instructions
Build the Flavor Base (photo 1). Heat the olive oil in a wide skillet or Dutch oven over medium heat. Add the tomato paste and garlic. Cook for about 30 seconds, stirring constantly and breaking up the tomato paste as it cooks. The mixture should become fragrant and slightly darker in color. If the garlic begins browning, lower the heat; when garlic gets dark, it takes on an unpleasantly sharp flavor.
Add the Seasonings (photo 2). Stir in the sun-dried tomatoes, Italian seasoning, Cajun seasoning, and salt. Cook for another 30 seconds. You’ll notice the spices become more aromatic as they warm up in the oil; this is called blooming.
Create the Sauce (photo 3). Add the chickpeas and coconut milk. Bring everything to a gentle simmer. The sauce may look a little thin initially, but don’t worry. It thickens noticeably as it cooks and then cools a bit.
Simmer. Cook for about 4 minutes, stirring occasionally. The sauce should lightly coat the chickpeas and spoon rather than looking watery. If it becomes too thick, add a splash of water. If it’s still very loose after 4 minutes, let it simmer another minute or two.
Add the Spinach (photo 4). Add the spinach a handful at a time. Stir until wilted before adding more.
Finish and Serve. Taste and adjust the seasoning. I almost always add another pinch of salt at the end. Sprinkle with basil and serve immediately over rice or with warm naan for scooping. ENJOY!
How to Serve with Marry Me Chickpeas
- Rice. Cooked white rice or brown rice are great for soaking up the creamy sauce.
- Naan. Scoop up the chickpeas and sauce just like a curry!
- Quinoa. Boost the protein in your meal with quinoa.
- Potatoes. Spoon the chickpeas over Baked Potatoes or Crock Pot Sweet Potatoes.
Marry Me Chickpeas
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Ingredients
- 1 tablespoon olive oil
- 1 tablespoon tomato paste
- 4 cloves garlic minced, about 4 teaspoons
- 1 (7-ounce jar) oil-packed julienne sun-dried tomatoes, drained (scant 1 cup)
- 2 teaspoons Italian seasoning
- 1 ½ teaspoons Cajun seasoning
- ¼ teaspoon kosher salt plus additional to taste
- 2 (15-ounce) cans reduced-sodium chickpeas
- 1 (14-ounce) can full-fat coconut milk
- 2 cups fresh baby spinach roughly torn
- Chopped fresh basil optional for serving
- Rice or toasted naan for serving
Instructions
- In a deep, wide skillet or Dutch oven, heat the oil over medium. Add the tomato paste and garlic. Stir constantly for 30 seconds, breaking up the paste.
- Stir in the sun-dried tomatoes, Cajun seasoning, Italian seasoning, and salt.
- Stir in the chickpeas and coconut milk. Bring to a simmer.
- Let simmer gently for 4 minutes, stirring periodically and adjusting the heat as needed. The coconut milk should thicken but still be saucy. Stir in the spinach a small handful at a time, allowing it to wilt.
- Sprinkle with fresh basil. Taste and adjust seasoning as desired (I added a pinch of additional salt). Serve warm with rice or naan.
Notes
- TO STORE: Refrigerate leftovers in an airtight container for up to 4 days.
- TO REHEAT: Warm gently on the stovetop or in the microwave. Add a splash of water if the sauce has thickened too much.
- TO FREEZE: Freeze for up to 3 months and thaw overnight in the refrigerator before reheating.
