Dinner

Marry Me Chickpeas Recipe

Name: Marry Me Chickpeas Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Vegan
Ingredients: 1 tablespoon olive oil; 5 cloves garlic (minced); 1/2 cup sun dried tomatoes (chopped); 1/2 teaspoon oregano; 1/2 teaspoon red chili flakes; 1 teaspoon salt; 1/4 teaspoon ground black pepper; 2 (15-ounce) cans chickpeas (drained and rinsed); 1 cup vegetable broth; 1 tablespoon tomato paste; 1 cup vegan cream (such as cashew cream or store-bought vegan heavy cream); 2 cups baby spinach (sliced); 4-5 fresh basil leaves (chopped); Optional: 1/2 cup grated vegan parmesan cheese (e.g., Violife)

Byanna orden February 3, 2026February 3, 2026

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Introduction

Marry Me Chickpeas is a quick, flavorful vegan dish that’s perfect for busy weeknights. Creamy, savory, and packed with herbs and spices, it’s comfort food that feels special. Ready in just 15 minutes, this recipe serves six and pairs wonderfully with bread, rice, or pasta.

A close-up view of a creamy chickpea stew in a white pan filled with three main layers: round, light beige chickpeas; vibrant green wilted spinach leaves scattered throughout; and small pieces of red sun-dried tomatoes adding contrast to the creamy, orange-tan sauce binding the ingredients together, with specks of black pepper visible. A wooden spoon is partially dipped into the thick stew, showing the texture of the sauce and ingredients, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon olive oil
5 cloves garlic, minced
1/2 cup sun dried tomatoes, chopped
1/2 teaspoon oregano
1/2 teaspoon red chili flakes
1 teaspoon salt
1/4 teaspoon ground black pepper
2 (15-ounce) cans chickpeas, drained and rinsed
1 cup vegetable broth
1 tablespoon tomato paste
1 cup vegan cream (see notes)
2 cups baby spinach, sliced
4-5 fresh basil leaves, chopped
Optional: 1/2 cup grated vegan parmesan cheese (such as Violife)

Instructions

Step 1: In a large sauté pan over low to medium heat, warm the olive oil. Add the minced garlic and cook for 1-2 minutes, stirring frequently, until fragrant.
Step 2: Stir in the chopped sun dried tomatoes, oregano, red chili flakes, salt, and black pepper. Cook for 1 minute to blend the flavors.
Step 3: Add the chickpeas, vegetable broth, tomato paste, vegan cream, and sliced spinach. Stir well to combine. Bring to a gentle simmer over medium heat and cook for about 5 minutes until warmed through and the spinach is wilted. Taste and adjust seasoning as needed.
Step 4: Remove the pan from the heat and stir in the chopped fresh basil and grated vegan parmesan if using. Serve immediately with crusty bread, or on top of cooked rice, pasta, or a baked sweet potato. Enjoy!

Tips & Variations

Use canned coconut milk or cashew cream as vegan cream alternatives for a slightly different richness.
For more heat, increase the red chili flakes or add a pinch of cayenne pepper.
Fresh sun dried tomatoes provide the best flavor, but oil-packed varieties can add an extra layer of richness.
Add a squeeze of lemon juice before serving to brighten the dish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of vegetable broth or water if the sauce thickens too much. This dish does not freeze well due to the cream and spinach.

How to Serve

The image shows a creamy chickpea curry in a white skillet, filled with three main layers: a thick, rich orange sauce as the base, scattered whole chickpeas adding round, soft yellow shapes, and bright green spinach leaves mixed evenly throughout, with small red chili pieces adding a pop of color. A wooden spatula is partially dipped into the curry, showing some sauce covering its flat surface. The skillet sits on a white marbled textured surface, and a piece of light-colored bread is partially visible at the edge. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tomatoes instead of sun dried tomatoes?

Fresh tomatoes will change the flavor and texture, making the dish lighter and less intense. If using fresh tomatoes, cook them down longer to concentrate their flavor, or consider roasting them first to add depth.

What type of vegan cream works best?

Cashew cream or oat-based creams work well here as they’re mild and creamy. Coconut cream can be used for a richer, slightly sweeter taste, but it will affect the final flavor. Choose what suits your preference or what you have on hand.