Go Back
An extreme close-up overhead shot of creamy sun-dried tomato chickpeas, showing the rich texture of the sauce and herbs.

Marry Me Chickpeas: The Ultimate Creamy, Savory Vegetarian Dinner

This Marry Me Chickpeas recipe features hearty chickpeas in a luxuriously creamy sun-dried tomato and herb sauce. A one-pan, 30-minute vegetarian meal that's packed with flavor, perfect for a quick and romantic weeknight dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp Olive Oil
  • 1 tbsp Butter or vegan butter
  • 4 cloves Garlic minced
  • 1/2 cup Sun-Dried Tomatoes oil-packed, drained and chopped
  • 1 tsp Dried Oregano
  • 1/2 tsp Dried Thyme
  • 1/4 tsp Red Pepper Flakes or more, to taste
  • 1 cup Vegetable Broth
  • 1 can Full-Fat Coconut Milk 13.5 oz
  • 2 cans Chickpeas 15 oz each, rinsed and drained
  • 1/3 cup Grated Parmesan Cheese or vegan parmesan
  • 2 cups Fresh Spinach packed
  • 1/4 cup Fresh Basil chopped
  • Salt and Black Pepper to taste

Equipment

  • 1 Large Skillet

Instructions
 

  1. In a large skillet over medium heat, melt the butter and olive oil. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the chopped sun-dried tomatoes and cook for another minute.
  2. Stir in the dried oregano, thyme, and red pepper flakes. Toasting the spices for 30 seconds awakens their flavor.
  3. Pour in the vegetable broth to deglaze the pan, scraping up any browned bits from the bottom. Bring to a simmer and let it reduce slightly for 2-3 minutes.
  4. Reduce the heat to low and stir in the coconut milk and parmesan cheese until the cheese is melted and the sauce is smooth.
  5. Add the rinsed and drained chickpeas to the skillet, stirring to coat them completely in the sauce. Let them simmer gently for 5-7 minutes to absorb the flavors.
  6. Stir in the fresh spinach and basil until they are just wilted. Season with salt and pepper to taste. Serve immediately.

Notes

Tip 1: Use full-fat canned coconut milk for the creamiest results.
Tip 2: Don't discard the oil from the sun-dried tomato jar; use a tablespoon for sautéing to add extra flavor.
Tip 3: For a brighter flavor, finish the dish with a squeeze of fresh lemon juice.
QR Code linking back to recipe