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Marry Me Chickpeas is a fast creamy and flavor-packed vegetarian dinner that never fails to impress. You only need one pan and twenty minutes to whip up this irresistible dish that is perfect for a weeknight hit or a cozy date night at home. The dreamy sauce is rich with sun dried tomatoes parmesan and coconut milk making these chickpeas the real star of the show.
I made this for friends on a rushed evening and everyone asked for the recipe. The creamy savory sauce always gets rave reviews and leftovers are even better the next day.
Ingredients
- Canned chickpeas: provide plant protein and a nutty base. Pick no salt added cans if possible for balance
- Aquafaba: the liquid from the chickpea can boosts creaminess. Make sure it is not too salty or metallic smelling
- White or yellow onion: gives natural sweetness. Pick a firm onion with no sprouting
- Fresh garlic: brings bright bold flavor use plump cloves
- Concentrated tomato paste: amps up depth
- Jarred sun dried tomatoes: are key for savory notes. Look for ones packed in high quality olive oil
- Cherry or grape tomatoes: add fresh bursts. Choose ripe and vibrant tomatoes for best taste
- Dried oregano: provides herbal background flavor. Rub it between fingers before adding for more aroma
- Canned coconut milk: makes this super creamy. Shake the can before opening and choose full fat for richness
- Spinach: supplies color and nutrients. Buy fresh and bright green bunches
- Grated parmesan cheese or vegan parmesan: gives salty umami finish. Use “real” parmesan or a good non dairy substitute for meltability
- Extra virgin olive oil: gets the aromatics going. Use a fragrant brand you like
- Oil from the sun dried tomato jar: adds a rich undertone
- Fresh basil leaves: brighten and freshen the final dish
- Salt and black pepper: for balance — taste as you go
Step-by-Step Instructions
- Prep the Vegetables:
- Dice the onion garlic and spinach very small. Chop the grape tomatoes and sun dried tomatoes so they are in bite sized pieces with no big chunks.
- Sauté the Aromatics:
- Add olive oil to a large skillet over medium heat. Cook the diced onion slowly until it is translucent and a little golden at the edges. This step boosts sweetness and flavor.
- Build the Tomato Base:
- Stir in the garlic tomato paste and a spoonful of oil from the sun dried tomato jar. Let these cook together so the garlic softens and the tomato paste turns brick red and thick.
- Add the Tomatoes:
- Scatter in the sun dried and grape tomatoes. Keep cooking until the grape tomatoes just collapse and the kitchen smells fragrant rich and tangy.
- Simmer with Chickpeas and Coconut Milk:
- Pour in the drained chickpeas and about one cup of reserved aquafaba. Add all the coconut milk and oregano with a sprinkle of salt and black pepper. Stir very well. Let simmer with the lid on for about ten minutes so the sauce gets velvety and flavors mingle.
- Finish with Greens and Cheese:
- Add the spinach and parmesan cheese stirring until the greens wilt down and the cheese melts throughout. If the sauce is too thick blend in a splash of more aquafaba or water for silky consistency.
- Serve and Garnish:
- Spoon the creamy chickpeas over rice pita or your favorite crusty bread. Garnish with fresh basil leaves and extra black pepper if you like.
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Sun dried tomatoes are my secret flavor weapon here. Their tang roundness and intense savoriness transform simple chickpeas into something restaurant worthy. My younger sister said she never liked chickpeas until I made this for her and now it is her most requested dinner.
Storage Tips
Let leftovers cool to room temperature then transfer to an airtight container. They will keep in the fridge for up to four days. If the sauce thickens upon chilling add a splash of coconut milk or water and warm up gently on the stove or in the microwave.
Ingredient Substitutions
Swap the spinach for kale or chard for a slightly heartier dish. Use nutritional yeast instead of parmesan for a vegan twist. White beans or cannellini beans can replace chickpeas for a milder flavor.
Serving Suggestions
This is stellar served over fluffy basmati or jasmine rice. You can also tuck it into a pita wrap or scoop it up with crusty bread. For a main dish salad serve alongside lightly dressed mixed greens and lemony vinaigrette.
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Cultural Context
The Marry Me Chickpeas recipe borrows inspiration from the viral “Marry Me” chicken trend known for its rich sauce and crowd pleasing flavors. This vegetarian take makes it approachable for many diets and packs in bold Mediterranean elements like sun dried tomato oil and fresh basil.
Recipe FAQs
- → How do I make the sauce extra creamy?
Using both coconut milk and grated parmesan cheese creates a luxuriously creamy texture. If it thickens too much, add a splash more coconut milk or aquafaba.
- → Can I swap kale for spinach?
Yes, chopped kale makes a great substitute. Stir it in near the end, just long enough to wilt and keep the greens fresh.
- → What can I serve with this dish?
Marry Me Chickpeas pairs well with basmati rice, warm pita bread, or crusty bread to soak up the savory sauce.
- → Is it possible to make this vegan?
Simply use vegan parmesan or omit the cheese entirely to keep the dish fully plant-based without sacrificing flavor.
- → Does aquafaba make a difference?
Aquafaba (the liquid from canned chickpeas) adds extra flavor, nutrients, and helps adjust the consistency of the creamy sauce.