Marry Me Chickpeas are a delicious way to turn simple pantry ingredients into something special!
This creamy, protein-packed vegan twist on Marry Me Chicken takes just 15 minutes and 1 pan to make, giving you an easy, flavor-packed comfort food meal for lunch or dinner.
Marry Me Chickpeas have quickly become another favorite way to enjoy one of my most-used pantry staples. I always keep chickpeas on hand and love using them to make everything from red lentil chickpea curry and chickpea TVP soup to homemade chickpea pasta.
The secret? My homemade cashew cream! It gives the sun-dried tomato and garlic sauce an irresistibly silky texture that coats every chickpea. The sauce is thick, velvety, and full of savory flavor, making every bite so satisfying.
My favorite way to enjoy these chickpeas is with crusty bread for dipping. It's a great recipe to keep in mind when you need a quick dinner, don't feel like making a big fuss, but still want something homemade and filling.
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🍅Ingredients
- Cooked chickpeas: I used canned for convenience, but home-cooked chickpeas work too.
- Vegan cream: I used homemade cashew cream, but any dairy-free cooking cream works.
- Sun-dried tomatoes: Use oil-packed sun-dried tomatoes for a tangy, rich flavor.
- Onion and garlic: Freshly chopped for the best flavor.
- Tomato paste: Adds richness and deeper tomato flavor.
- Olive oil: For sautéing; any neutral vegetable oil works.
- Vegetable broth: Adds savory flavor and helps create the sauce.
- Spinach: Fresh spinach makes this dish heartier
- Salt, oregano, chili powder, smoked paprika, cumin, and black pepper: Bring a delicious mix of herby, smoky, and mildly spicy flavors.
- Lemon juice: Freshly squeezed to brighten and balance the sauce.
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
🥘How To Make Marry Me Chickpeas
Sauté the onion. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 5-6 minutes, stirring occasionally, until softened and fragrant.
Add the aromatics and spices. Stir in the minced garlic, sun-dried tomatoes, tomato paste, oregano, chili powder, smoked paprika, cumin, and black pepper. Cook for another minute, stirring to coat the onion and release the flavors.
Make the creamy chickpea sauce. Pour in the vegetable broth and add the cooked chickpeas, cashew cream, and salt. Stir well until everything is combined, then let it simmer gently for 3 minutes.
Add the spinach and finish. Stir in the baby spinach and cook for another 2 minutes, just until wilted. Remove from the heat and finish with a squeeze of fresh lemon juice. Serve warm.
📋Variations
- Cashew cream: I love using my homemade cashew cream for a silky sauce. If you don't have cashews on hand, use your favorite unsweetened dairy-free cooking cream.
- Sun-dried tomatoes: I used oil-packed sun-dried tomatoes, but dry ones work too. Just soak them in warm water first until softened, then drain before using.
- Spinach: Swap baby spinach for kale or Swiss chard if you like.
- Make it spicier: Add a pinch of red pepper flakes or a little extra chili powder if you enjoy more heat.
- Fresh herbs: Finish with chopped fresh basil or parsley for an extra pop of freshness.
💡Marinela's Tips
- Prep everything first: Chop the onion, mince the garlic, and measure out your spices before you start. This recipe comes together quickly, so having everything ready makes cooking easier.
- Adjust the sauce consistency: If the sauce gets too thick, stir in a splash of vegetable broth. If you'd like it thicker, let it simmer for another minute or two.
- Use unsweetened vegan cream: Choose an unsweetened dairy-free cream so it doesn't affect the savory flavor of the sauce.
- Add lemon at the end: A squeeze of fresh lemon juice just before serving brightens the sauce and brings all the flavors together.
❓Frequently Asked Questions (FAQ's)
Yes! You can use any unsweetened dairy-free cooking cream you enjoy. Oat cream, soy cream, or another plant-based alternative will work well.
Let the leftovers cool, then transfer them to an airtight container and refrigerate for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a little broth if needed.
📖 Recipe
How To Make Marry Me Chickpeas (Vegan, High Protein)
Equipment
- 1 large cooking pan
Ingredients
- 3 cups cooked chickpeas (2 cans) drained and rinsed
- ½ cup oil-packed sun-dried tomatoes chopped
- 1 medium onion finely chopped
- 4 garlic cloves minced
- 1 cup homemade cashew cream or store-bought unsweetened dairy-free cream
- 1 tablespoon tomato paste
- 3 cups baby spinach
- 1 tablespoon olive oil
- 1 cup vegetable broth
- 1 teaspoon dried oregano
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- ¼ teaspoon ground black pepper
- ¾-1 teaspoon sea salt
- 1-2 tablespoons lemon juice freshly squeezed
Instructions
- Heat olive oil in a large cooking pan over medium heat. Add the chopped onion and cook for 5-6 minutes, stirring occasionally, until softened and fragrant.1 tablespoon olive oil, 1 medium onion
- Stir in the minced garlic, sun-dried tomatoes, tomato paste, oregano, smoked paprika, chili powder, cumin, and black pepper. Cook for another minute, stirring to combine.½ cup oil-packed sun-dried tomatoes, 4 garlic cloves, 1 tablespoon tomato paste, 1 teaspoon dried oregano, ½ teaspoon chili powder, ½ teaspoon smoked paprika, ½ teaspoon ground cumin, ¼ teaspoon ground black pepper
- Add the vegetable broth, cooked chickpeas, cashew cream, and salt. Stir until everything is well combined. Bring to a gentle simmer and cook for 3 minutes.3 cups cooked chickpeas, 1 cup homemade cashew cream, 1 cup vegetable broth, ¾-1 teaspoon sea salt
- Stir in the baby spinach and cook for another 2 minutes, until wilted. Remove from the heat and finish with a squeeze of fresh lemon juice.3 cups baby spinach, 1-2 tablespoons lemon juice
Notes
- Chickpeas: Use canned chickpeas for convenience or cook your own from dried.
- Sun-dried tomatoes: I used oil-packed sun-dried tomatoes. If using dry ones, soak them in warm water first until softened, then drain.
- Cashew cream: My homemade cashew cream gives the sauce a silky texture, but any unsweetened dairy-free cooking cream works.
- Adjust the consistency: Add a splash of vegetable broth if the sauce becomes too thick.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently, adding a little broth if needed.
Nutrition
🍲Vegan Comfort Food
- Green peas and carrot stew
- Meat-free baked spaghetti
- Vegan pasta with textured vegetable protein
- Turkish Ezogelin soup
If you try this marry me chickpeas recipe, let me know! Leave a comment, rate it, and don't forget to tag a photo @go_eatgreen on Instagram.
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