Marry Me Chickpeas: a 30-minute, one-pot vegan dinner in a creamy sun-dried tomato sauce. Dairy-free, gluten-free friendly, protein-packed, and weeknight-easy.
Marry Me Chickpeas
If you love the famous “marry me chicken,” meet its plant-powered sister: Marry Me Chickpeas. This creamy sun-dried tomato chickpea recipe is an ultra-cozy, one-pot vegan dinner that’s ready in about 30 minutes and tastes restaurant-level. It’s naturally dairy-free, gluten-free friendly, mega flavorful, and ridiculously versatile—serve it over pasta, rice, or crusty bread. Think: silky tomato cream sauce, gentle heat, spinach for a pop of green, and chickpeas for satisfying protein. Let’s dive into the tips, swaps, and pro-level secrets that make this version a total weeknight hero.
What Makes These Marry Me Chickpeas Special?
Here’s why this creamy sun-dried tomato chickpea dinner stands out from the crowd and earns repeat status in your meal plan.
- One-pot simplicity: Minimal dishes, maximum “wow” flavor in 30 minutes.
- Ultra-creamy (dairy-free): Use full-fat coconut milk, oat cream, or cashew cream for a luscious vegan sauce.
- Flavor-first method: We bloom spices, deglaze properly, and balance acidity for the best marry me chickpeas.
- Pantry-friendly: Chickpeas, sun-dried tomatoes, tomato paste, broth—aka budget-friendly staples.
- Gluten-free option: Serve with gluten-free pasta, rice, quinoa, or polenta—zero FOMO.
- Custom heat level: Chili flakes optional for mild, medium, or “marry me but make it spicy.”
- Meal-prep approved: Tastes even better on day two and freezes like a dream.
Ingredient Notes
Here’s what you’ll need for the best creamy marry me chickpeas—no exact amounts here, just how to choose and why it matters.
- Chickpeas: Canned or home-cooked; rinse for the cleanest flavor and best sauce texture.
- Sun-dried tomatoes: Oil-packed bring extra richness; blot if you prefer lighter. Julienne-cut = less chopping.
- Onion & garlic: The aromatic base that builds savory depth fast.
- Tomato paste: Concentrated umami; it caramelizes to add smoky sweetness.
- Italian seasoning + thyme/oregano: Classic “marry me” vibes with fragrant herbs.
- Chili flakes: Optional heat; start small, add more later.
- Vegetable broth: Low-sodium lets you control seasoning and reduce cleanly.</>
- Creamy element: Full-fat coconut milk, oat cream, or cashew cream for dairy-free silkiness.
- Nutritional yeast (optional): Adds cheesy depth without dairy.
- Baby spinach: Quick-f wilting greens for color and freshness.
- Lemon juice: Brightens and balances the rich sauce at the end.
- Fresh basil or parsley: Lift the flavors and finish like a pro.
- Serving base: Pasta, rice, quinoa, couscous, or crusty bread—choose your adventure.
How To Make Marry Me Chickpeas
This is a quick, stovetop, one-pot chickpea recipe. Follow these steps for creamy, silky, “did you really make this at home?” results.
- Sauté aromatics: Warm oil in a skillet over medium heat. Add diced onion with a pinch of salt; cook until translucent. Stir in minced garlic and cook until fragrant.
- Bloom spices: Add Italian seasoning, thyme/oregano, smoked paprika (if using), and chili flakes. Stir 30–45 seconds to wake up the flavor.
- Caramelize tomato paste: Stir in tomato paste; cook 1–2 minutes until brick red and slightly darkened—this builds deep umami.
- Deglaze like a boss: Pour in a splash of vegetable broth, scraping up browned bits. That’s liquid gold for flavor.
- Build the sauce: Add remaining broth, chopped sun-dried tomatoes, and your creamy element (coconut milk/oat cream/cashew cream). Stir smooth and bring to a gentle simmer.
- Add chickpeas: Stir in drained chickpeas. Simmer 6–10 minutes, stirring occasionally, until the sauce thickens and coats the back of a spoon.
- Finish & balance: Stir in nutritional yeast (optional), then fold in spinach to wilt. Add lemon juice, taste, and adjust salt, pepper, heat, and acidity.
- Serve your masterpiece: Spoon over al dente pasta, fluffy rice, or toasted sourdough. Garnish with fresh basil, extra chili flakes, or a drizzle of sun-dried tomato oil.
Pro Tips
- For extra silkiness: Blend ½ cup of the sauce and return it to the pan. Instant cream-dream.
- If sauce tastes sharp: Add 1–2 teaspoons of coconut milk, a pinch of sugar, or a bit more cream to soften acidity.
- If sauce is too thin: Simmer uncovered a few more minutes or stir in 1–2 teaspoons of nutritional yeast to thicken.
- No coconut flavor, please: Use oat cream or cashew cream for neutral richness.
- Restaurant finish: Whisk in a teaspoon of Dijon at the end for subtle tang and depth.
- Protein boost: Add a can of white beans or toss in crispy tofu cubes for extra oomph.
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Storage & Reheating
Make once, eat all week. This creamy chickpea dinner keeps like a champ.
- Fridge: Store in an airtight container for 4–5 days.
- Freezer: Freeze up to 3 months; thaw overnight in the fridge.
- Stovetop reheat: Warm over low heat with a splash of broth or water to loosen.
- Microwave reheat: 1–2 minutes, stirring halfway. Add liquid if needed.
- Leftover magic: Toss with pasta, layer on toast, stuff into pitas, or spoon over quinoa.
Variations & Substitutions
Make this vegan marry me chickpeas recipe your own with easy swaps and flavor twists.
- Bean swap: Use cannellini, butter beans, or lentils for a different texture.
- Creamy base options: Coconut milk (rich), oat cream (neutral), or blended cashew cream (super silky).
- Veggie add-ins: Mushrooms, artichokes, roasted red peppers, or peas bulk it up beautifully.
- Go garlicky: Stir in a spoon of garlic confit oil or roasted garlic for extra depth.
- Heat levels: Add Calabrian chili paste or harissa for a spicy twist.
- Gluten-free serving: Pair with gluten-free pasta, rice, polenta, or spaghetti squash.
- No tomato version: Skip tomato paste and sun-drieds; add extra herbs and lemon for a creamy “alfredo-style” chickpea situation.
- Fresh herb finish: Swap basil for dill or parsley to change the vibe.
Final verdict: this creamy sun-dried tomato chickpea recipe is the weeknight dinner trifecta—quick, comforting, and wildly flavorful. It’s a one-pot vegan main that’s equally at home on pasta night or spooned over garlicky rice, with enough protein to keep you full and happy. If “marry me chicken” made you curious, “marry me chickpeas” will make you swoon.
FAQ
Can I make marry me chickpeas without coconut milk?
Absolutely. Use oat cream or homemade cashew cream (blend cashews + water) for a neutral, ultra-silky sauce—no coconut flavor at all.
Will this recipe work for gluten-free dinners?
Yes. The sauce is naturally gluten-free. Serve it over GF pasta, rice, quinoa, or polenta, and double-check your broth and seasonings are GF-certified.
What if my sauce is too tangy or acidic?
Stir in a splash more cream, a pinch of sugar, or a knob of vegan butter. Simmer 2–3 minutes and re-taste. A squeeze of lemon at the end balances, too—add gradually.
Can I add pasta directly to the pan?
Cook pasta separately until al dente, then toss with the sauce. Add a splash of starchy pasta water to help it cling like a pro.
How do I make it spicier (or milder)?
For mild, skip chili flakes. For heat, add more flakes, Calabrian chili paste, or a pinch of cayenne. Build gradually—you can always add more.
More Cozy Weeknight Recipes
- Craving more chickpeas: Browse all chickpea recipes
- Pasta night ideas: Find your next creamy pasta
- Dairy-free dinners: See all dairy-free mains
- 30-minute meals: Quick weeknight winners
Creamy Marry Me Chickpeas
Chickpeas simmer in a lush, garlicky sun-dried tomato sauce that’s silky, satisfying, and ready fast. Serve with pasta, rice, or crusty bread for a cozy one-pan meal.
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Servings: 4 servings
Equipment
- Large skillet
- Measuring cups and spoons
Ingredients
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 4 cloves garlic, minced
- ½ teaspoon crushed red pepper flakes use less for milder heat
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ cup oil-packed sun-dried tomatoes, drained and thinly sliced
- 1 cup vegetable broth
- 1 cup full-fat coconut milk, well shaken
- 2 cans chickpeas (15 oz each), drained and rinsed
- 2 cups baby spinach, roughly chopped
- 2 tablespoon nutritional yeast
- ¼ cup fresh basil, chopped plus more for serving
- kosher salt and black pepper to taste
Instructions
- Warm the olive oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, 4–5 minutes.
- Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds.
- Add the oregano, thyme, and sun-dried tomatoes. Cook for 1 minute to bloom the spices.
- Pour in the vegetable broth and coconut milk, then stir to combine. Bring to a gentle simmer.
- Add the chickpeas and nutritional yeast. Simmer, uncovered, stirring occasionally, until the sauce slightly thickens and the chickpeas are heated through, 6–8 minutes.
- Fold in the spinach and basil and cook just until the greens wilt, 1–2 minutes. Season to taste with salt and black pepper.
- Serve hot, topped with extra basil if you like. Pair with pasta, rice, or crusty bread.
Notes
Use the oil from the sun-dried tomatoes for extra flavor in place of olive oil. For an even creamier sauce, stir in a splash of reserved pasta water if serving with pasta. Swap coconut milk with cashew cream (blend ½ cup soaked cashews with ¾ cup water) for a different finish. Leftovers keep 3–4 days refrigerated; reheat gently with a bit of broth to loosen.
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