Marry Me Chickpeas
A cozy, creamy skillet dish that combines chickpeas with sun-dried tomatoes, garlic, and vegan cream for a quick and comforting weeknight dinner.
Ingredients
Base Ingredients
- 1 tablespoon olive oil or avocado oil if preferred
- 5 cloves garlic, minced or 1½ teaspoons jarred minced garlic in a pinch
- 1/2 cup sun-dried tomatoes, chopped packed in oil gives extra richness; if using dry-packed, rehydrate in warm water
- 1/2 teaspoon dried oregano
- 1/2 teaspoon red chili flakes adjust for heat
- 1 teaspoon salt start with 3/4 tsp if your sun-dried tomatoes are salty
- 1/4 teaspoon ground black pepper
- 2 cans chickpeas, drained and rinsed 15-ounce each
- 1 cup vegetable broth use low-sodium for finer control of salt
- 1 tablespoon tomato paste
- 1 cup vegan cream coconut cream, store-bought vegan cooking cream, or cashew cream work well
- 2 cups baby spinach, sliced or roughly chopped
- 4-5 leaves fresh basil, chopped or a tablespoon of chopped basil
- 1/2 cup grated vegan parmesan optional; I used Violife
Instructions
Preparation
- Warm a large sauté pan over low–medium heat and add the olive oil.
- Add the minced garlic. Stir constantly for 1–2 minutes until fragrant but not browned.
- Stir in the chopped sun-dried tomatoes, oregano, red chili flakes, salt, and black pepper. Cook for 1 minute to marry the flavors.
Cooking
- Add the drained chickpeas, vegetable broth, and tomato paste. Stir until the paste dissolves into the broth.
- Pour in the vegan cream and add the sliced spinach. Stir to combine.
- Increase heat to medium and bring to a gentle simmer. Cook for about 5 minutes until warmed through and the spinach has wilted.
- Taste and adjust seasoning with more salt, pepper, or red chili flakes if needed.
- Remove from heat and stir in chopped basil and the grated vegan parmesan, if using.
Serving
- Serve immediately with crusty bread, over cooked rice or pasta, or spooned onto a baked sweet potato.
Notes
Refrigerate leftovers for up to 4 days and reheat gently. Freezer-friendly for up to 2 months. Use fresh basil at the end to preserve its flavor.