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This creamy chickpea recipe is a vegetarian variation of the viral marry-me chicken. It’s light but indulgent and so easy. My favorite recipes take 20 minutes or less, and this one-pan chickpea dish is flavorful and quick. I make it whenever I need a simple, nutritious meal, and it never disappoints.
Marry Me Chickpeas Recipe
This marry me chickpeas recipe is creamy, family-friendly, and just so good. The creamy Tuscan sauce is rich and flavorful, and the chickpeas offer a hearty finish.
I’m not vegetarian but I love a quick chickpea dinner. I also love it when a recipe is so easy it requires minimal cleanup and ingredients I already have in my pantry. Chickpeas are a staple ingredient in my house and a go-to for countless appetizers and dinners. Marry me chickpeas are just that dish, the whip-together on-a-whim dish thats always delicious.
Ingredients
- Chickpeas: I used 2 cans of chickpeas, drained and rinsed.
- Shallot: Shallots are a sweet, savory base for the rich sauce.
- Garlic: Garlic for savory flavor.
- Red Pepper Flakes: I like to add a little heat to round out the sauce’s sweetness. You can omit them if you want to.
- Oregano & Thyme: Dried oregano and thyme for Mediterranean flavor. You can also use an Italian seasoning.
- Unsalted Butter: Adding butter adds richness to the sauce. I used unsalted, but salted would work fine. Use vegan butter for a dairy-free option.
- Tomato Paste: Adds a deep, savory tomato flavor.
- Sun-dried Tomatoes: Sun-dried tomatoes offer a richer and slightly tangy taste than fresh tomatoes.
- Vegetable Broth: I like low-sodium vegetable broth as the base of the sauce.
- Heavy Cream: The cream gives the sauce its creamy texture and adds sweetness to balance out the acidity of the tomatoes. You can also use a can of full-fat coconut milk for a dairy-free recipe.
- Parmesan Cheese: Parmesan for a salty, cheesy finish.
- Spinach: Fresh spinach to wilt into the sauce for extra veggies.
- Basil: Fresh basil to garnish for added freshness.
Tips and Suggestions
- I like to sauté my onions and garlic in the sun-dried tomato oil. It gives the dish an extra layer of rich, tomato-infused flavor.
- If you want to thicken the sauce and add more texture, you can gently mash a small portion of the chickpeas.
- I like to rest my marry me chickpea recipe for about 10 minutes before serving to allow the flavors to meld and the sauce to thicken.
Serving Suggestions
I love this recipe as an appetizer served with a gluten-free baguette or gluten-free flatbread. If I’m looking for a full meal, I’ll serve this chickpea dinner over rice or orzo.
Storage Instructions
Store any leftover marry me chickpeas in an airtight container in the refrigerator for up to 5 days. This is a great one-pan recipe for a weekly meal prep. Reheat in the microwave for 1-2 minutes until the sauce is warmed through.
More Quick Dinner Recipes
- Gluten-Free Falafel
- Gluten-Free Chili
- Gluten-Free Lasagna
- Walking Taco Casserole
- Gluten-Free Fried Chicken
- Gluten-Free Empanadas
Marry Me Chickpeas Recipe
Ingredients
- 2 15oz cans chickpeas, drained and rinsed
- 1 small shallot, finely diced
- 2 cloves garlic, minced
- ¾ tsp salt
- ½ tsp black pepper
- ½ tsp red pepper flakes
- ½ tsp oregano
- 11/4 tsp thyme
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 tbsp tomato paste
- 2/3 cup sundried tomatoes, diced
- 1 cup vegetable broth or stock
- 1 cup heavy cream
- ½ cup parmesan cheese , + extra for serving
- 3 cups spinach, loosely packed
- 2 tbsp fresh basil, finely chopped
- 1 Gluten free baguette, for serving, optional
Instructions
- In a large saucepan, add the oil and the butter. Cook over medium heat until melted and bubbly. Stir in the shallot and garlic and cook until softened, about 2-3 minutes.
- Stir in the sundried tomatoes, salt, black pepper, red pepper flakes, oregano and thyme.
- Whisk in the tomato paste, followed by the chickpeas, vegetable stock, and cream. Bring to a boil, then reduce the heat to low. Simmer for 5-6 minutes until the sauce has thicken slightly.
- Stir in the spinach and basil. The mixture will thicken as it cools. Serve warm
Notes
- I like to sauté my onions and garlic in the sun-dried tomato oil. It gives the dish an extra layer of rich, tomato-infused flavor.
- If you want to thicken the sauce and add more texture, you can gently mash a small portion of the chickpeas.
- I like to rest my marry me chickpea recipe for about 10 minutes before serving to allow the flavors to meld and the sauce to thicken.
- Store any leftover marry me chickpeas in an airtight container in the refrigerator for up to 5 days. This is a great one-pan recipe for a weekly meal prep. Reheat in the microwave for 1-2 minutes until the sauce is warmed through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to make Marry Me Chickpeas Step-by-Step
Grab a large saucepan or Dutch oven and add 1 tbsp olive oil and 1 tbsp unsalted butter. Turn the stove to medium heat and cook until the butter is melted and bubbly. Add in 1 small finely diced shallot and 2 cloves of minced garlic. Sautee until softened for about 2-3 minutes.
Add in ⅔ cup sundried tomatoes, ¾ tsp salt, ½ tsp black pepper, ½ tsp red pepper flakes, ½ tsp oregano, and ¼ tsp thyme. Stir to combine and toast the spices.
Using a whisk, stir in 1 tbsp tomato paste, 2 15 oz cans of drained and washed chickpeas, 1 cup vegetable broth, and 1 cup heavy cream. Allow the sauce to come to a boil, reduce the heat to low and simmer for 5-6 minutes until the sauce has slightly thickened.
Turn off the heat and stir in 3 cups of spinach until wilted. Add in 2 tbsp fresh basil and ½ cup parmesan cheese before serving. Serve over orzo or with crusty bread. Enjoy!
Looks amazing!! I love to use chick peas for a meatless protein- and this looks delicious.
I think maybe there is a typo? After the 3 cups of spinach- should the next ingredient be 2 TBSP basil stirred in?
Thank you for your recipes- we adore them!
Good catch, Wendy! That should fixed now!
So quick to make and so delicious! Added some chicken and used only one can of chickpeas. We also used coconut milk. So much flavor! We just made it two days ago and plan on making it again this week!