These Marry Me Chickpeas are a crowd-pleasing (can be vegan) dinner of hearty beans, chewy sun-dried tomatoes, and a luxuriously creamy sauce.
Why you’ll love these
- Comforting. Chickpeas swimming in the creamiest coconut milk, sun dried tomato sauce. It’s like a warm hug in a bowl! Don’t forget the naan for scooping. Drool.
- Healthy. Plant-based protein from the chickpeas, healthy fats from the coconut milk, and a handful of spinach to get your greens in.
- Quick and Easy. This one-pot dish comes together in under 30 minutes, making it perfect for busy weeknight dinners.
Ingredient notes
- Butter – oil such as coconut oil or extra virgin olive oil or vegan butter may also be used.
- Garlic – I always use jarred minced garlic to keep things very quick and easy, but fresh garlic (about 4 cloves) will work.
- Tomato Paste – since you only need 1 tablespoon, freeze the rest in 1 tablespoon portions for later!
- Seasonings: Salt, Pepper, Paprika, and Dried Basil – fresh basil may be used to replace the dried, but use it as a garnish at the end instead.
- Broth – vegetable broth is recommended, but water may be used in a pinch. You’ll need to add additional seasonings.
- Coconut Milk – use full-fat canned coconut milk for the creamiest flavor and texture. Light canned coconut milk or coconut cream may also be used. I don’t recommend coconut milk from a carton. If you’re not a fan of coconut milk, try heavy cream or half-and-half (vegan variety, if necessary).
- Chickpeas – aka garbanzo beans. Navy beans or cannellini beans should also be fine.
- Parmesan Cheese – if you’re not vegan, I really recommend keeping the parmesan cheese. It adds an amazing nutty, cheesy flavor. If you are vegan, use a vegan parmesan cheese (such as Violife or Follow Your Heart), not nutritional yeast.
- Sun-Dried Tomatoes – look for the kind packed in oil, they have better flavor and texture.
- Spinach – this isn’t necessary, but I add it for health, ha! Kale can also be used.
How to make
- Melt butter in a large non-stick pan, then cook garlic, tomato paste, and spices until fragrant.
- Whisk in broth and coconut milk, then stir in chickpeas bring to a simmer, and simmer for 5 minutes.
- Stir in parmesan, sun-dried tomatoes, and spinach.
What to serve with marry me chickpeas
Pick a carb or two, maybe some extra veggies and you’ve got a complete meal.
- Naan (if you haven’t tried the Specially Selected Mini Naan from Aldi, you’re missing out)
- Rice
- Mashed Potatoes
- Bread: garlic bread, rhodes rolls, biscuits
- Pear, Blue Cheese, Candied Pecan Salad
- Roasted vegetables
How to store
Leftovers will last in a sealed airtight container in the fridge for 3-4 days. I don’t recommend freezing.
To enjoy again, heat and in the microwave until warm, then serve over carb of choice.
– Jennifer
Marry Me Chickpeas
These Marry Me Chickpeas are a crowd-pleasing (can be vegan) dinner of hearty beans, chewy sun-dried tomatoes, and a luxuriously creamy sauce.
Prep Time: 15 minutes
Cook Time: 15 minutes
Yield: 6 people
Equipment for this recipe
(equipment shown are affiliate links)
Ingredients
- 2 tablespoons unsalted butter vegan if necessary
- 1 tablespoon minced garlic
- 1 tablespoon tomato paste
- 1 teaspoon salt plus more to taste, (I used about 2 teaspoons)
- 1 ½ teaspoon dried basil
- ½ teaspoon pepper
- ½ teaspoon paprika
- ½ cup vegetable broth
- 2 (13.5 oz) cans coconut milk full-fat for best texture
- 2 (15 oz) cans chickpeas drained
- 1 cup packed baby spinach chopped
- ½ cup finely grated parmesan cheese vegan if necessary, plus more for serving
- ½ cup sun-dried tomatoes drained from their oil, then chopped
Instructions
- Melt butter in a large non-stick skillet.
- Once melted, add in garlic, tomato paste, salt, dried basil, pepper and paprika, then sauté for 30 seconds.
- Slowly whisk in broth and coconut milk, then stir in chickpeas.
- Bring mixture to a simmer and simmer for 5 minutes or until the sauce has thickened slightly and the chickpeas are cooked to your desired texture.
- Stir in spinach, parmesan, and tomatoes, then taste and re-season, if necessary.
- Serve with rice and naan, or your choice carb such as mashed potatoes and pasta.
- Take 5 seconds to rate this recipe below. We greatly appreciate it!
STORING
Room Temp:N/A
Refrigerator:3-4 Days
Freezer:N/A
Reheat:Microwave or heat on the stove until warm
*Storage times may vary based on temperature and conditions
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Nutrition Information
Nutrition Facts
Marry Me Chickpeas
Amount Per Serving (1 scoop)
Calories 591 Calories from Fat 342
% Daily Value*
Fat 38g58%
Saturated Fat 29g181%
Trans Fat 0.2g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 16mg5%
Sodium 662mg29%
Potassium 1100mg31%
Carbohydrates 50g17%
Fiber 12g50%
Sugar 11g12%
Protein 20g40%
Vitamin A 936IU19%
Vitamin C 9mg11%
Calcium 218mg22%
Iron 10mg56%
* Percent Daily Values are based on a 2000 calorie diet.
*Note: Nutrition information is estimated and varies based on products used.
Keywords: 30 minute dinner, coconut milk sauce, creamy sun-dried tomato sauce, healthy dinner recipe, marry me chickpeas, plant-based protein, quick vegan dinner, vegan dinner recipe, vegan protein