Go Back
–+ servings
Chickpea curry with spinach and tomatoes served over white rice, with naan bread on the side in a bowl.

Marry Me Chickpeas

Marry me chickpeas combine chickpeas, sun-dried tomatoes, and a creamy tomato sauce into a cozy, flavorful vegan dinner ready in 15 minutes!
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Servings: 4 servings
SaveReviewPrint

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.
    A gray frying pan with bits of cooked red chili and oil residue on a light countertop.
  • Stir in the sun-dried tomatoes, Cajun seasoning, Italian seasoning, and salt.
    Sliced sun-dried tomatoes sautéing in a gray frying pan on a light-colored countertop.
  • Stir in the chickpeas and coconut milk. Bring to a simmer.
    Creamy chickpea stew with sun-dried tomatoes in a skillet on a light countertop, seen from above.
  • 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.
    A pan of creamy chickpea stew with spinach and sun-dried tomatoes in a rich orange sauce on a light countertop.
  • 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.

Nutrition

Calories: 568kcalCarbohydrates: 49gProtein: 16gFat: 38gSaturated Fat: 23gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gSodium: 928mgPotassium: 1510mgFiber: 16gSugar: 4gVitamin A: 2524IUVitamin C: 60mgCalcium: 153mgIron: 7mg
QR Code linking back to recipe