Marry Me chickpeas is a staple in my home for Meatless Monday. It’s a dish that proves plant-based food can be both romantic and comforting. Chickpeas are simmered in an aromatic creamy sauce with sun-dried tomatoes and spinach. It’s high in protein and fiber, and super satisfying!
David and I love to have plant-based meals on Mondays, but we are both picky. They need to be quick, easy, and straightforward, without sacrificing that nutritious yet indulgent feel. And this effortless one-pan Marry Me Chickpeas fits the bill perfectly.
It’s also the best way to use those canned chickpeas you’ve forgotten in the back of your cupboard somewhere. Everything—from the chickpeas to the spinach to the aromatics, is cooked together in a single pan.
A speedy hearty dish can be whipped up and on the dinning table in under 15 minutes, with minimal washup afterwards. That means you’ll have more “me time” to sit back, relax, and watch your favorite Netflix show for the rest of the night! 📺🍹
Image by https://y.yarn.co/
Marry Me Chickpeas
Marry Me Chickpeas is a vegetarian take on the viral ‘Marry Me Chicken‘. This creamy, Tuscan-inspired dish with a cute name that says it all: it’s so good, after one bite, you might just propose and make lifelong commitments to the dish and the cook who made it for you!
The ‘Marry Me’ recipe’s popularity has since spawned endless spin-offs, from Marry Me Shrimp Pasta to Marry Me Tortellini. One thing that we can be sure of— they all draw from a Tuscan-style base but are enriched by a richer, creamier sauce, creating the ultimate comfort food that no one can resist. ❤️
What You Will Need
Ingredient List
This one-pan plant-based wonder requires just simple, everyday ingredients from your local supermarket. The recipe serves 5-6 portion.
How To Make
Instruction
- Heat 1 tbsp sun-dried tomato oil in a large cast-iron pan or skillet over low heat. If you have the reserved sun-dried tomato oil, use that. Otherwise, you can use 1 tablespoon of olive oil (or butter). Add minced garlic and aromatics (Italian seasoning, dried oregano, and red chili flakes) and sauté for 30 seconds (be careful not to burn it) until fragrant.
- Pour in broth to deglaze the pan, scraping up any flavorful browned bits. Increase heat to medium, then stir in tomato paste and mix well.
- Add the sliced sun-dried tomatoes and drained chickpeas, stirring to combine. Bring the mixture to a gentle simmer, then reduce the heat to low and let it cook for 5-7 minutes. This allows the flavors to meld and the liquid to reduce slightly.
- Pour in the heavy cream and add the fresh spinach, stirring gently until it wilts and incorporates into the sauce. Stir in the grated Parmesan cheese until it melts smoothly into the sauce. Now, taste the sauce before adding salt and pepper (Remember, the Parmesan is quite salty already)! Turn off the heat and serve immediately, enjoy!
Our Tips
- Oil-packed sun-dried tomatoes are better than dry-packed, and use that flavorful oil for sautéing!
- Taste before adding salt: Parmesan is quite salty, so always taste first before adding more salt.
What To Serve With
Here are perfect pairings to complement and create a balanced meal:
Breads:
- Garlic Bread: A crusty baguette or focaccia to mop up the tasty sauce
- Pasta: Cooked Penne, Fettuccine, pappardelle, or cheesy polenta.
- Rice: It pairs well with plain rice, coconut rice, or other fragrant rice.
- Potatoes: Crispy roasted baby potatoes or creamy mashed potatoes
Fresh Salads:
- Green Salad with Italian vinaigrette.
- Caprese Salad (tomatoes, mozzarella, basil) – For a proper Italian flair.
Vegetables:
- Roasted Asparagus or Broccoli – Tossed with olive oil and garlic.
- Sautéed Kale with garlic and lemon zest.
Try it tonight and let the compliments roll in! 🍤❤️ Share your creations on the comment section with your photos! We’d love to see your delicious results!
Marry Me Chickpeas (One-Pan 15 Mins!)
Ingredients
- 1 tbsp sun-dried tomato oil
- 5 cup canned chickpeas rinsed and drained throughly
- 2 clove garlic minced
- ½ cup sun-dried tomatoes cut into strips
- 2 tbsp tomato paste
- ½ tsp red chili flakes adjust to your liking
- ½ tbsp Italian seasoning
- 1 tsp dried oregano
- 1 cup vegetable broth
- 1 cup heavy cream (Note1)
- ⅓ cup grated parmesan cheese
- ¼ cup parsley finely chopped
- 2 cup spinach (Note2)
- salt
Instructions
- Heat 1 tbsp sun-dried tomato oil in a large cast-iron pan or skillet over low heat. If you have the reserved sun-dried tomato oil, use that. Otherwise, you can use 1 tablespoon of olive oil (or butter). Add minced garlic and aromatics (Italian seasoning, dried oregano, and red chili flakes) and sauté for 30 seconds (be careful not to burn it) until fragrant.
- Pour in broth to deglaze the pan, scraping up any flavorful browned bits. Increase heat to medium, then stir in tomato paste and mix well.
- Add the sliced sun-dried tomatoes and drained chickpeas, stirring to combine. Bring the mixture to a gentle simmer, then reduce the heat to low and let it cook for 5-7 minutes. This allows the flavors to meld and the liquid to reduce slightly.
- Pour in the heavy cream and add the fresh spinach, stirring gently until it wilts and incorporates into the sauce. Stir in the grated Parmesan cheese until it melts smoothly into the sauce. Now, taste the sauce before adding salt and pepper (Remember, the Parmesan is quite salty already)! Turn off the heat and serve immediately, enjoy!
