Description
Marry Me Chickpeas is a creamy, comforting vegan skillet dish featuring tender chickpeas simmered with garlic, sun-dried tomatoes, aromatic spices, and vegan cream. Infused with fresh basil and spinach, it’s a flavorful, wholesome meal perfect for a quick dinner served with crusty bread, rice, pasta, or baked sweet potatoes.
Ingredients
Scale
Main 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)
Instructions
- Warm Olive Oil and Garlic: In a large sauté pan over low-medium heat, warm the olive oil. Add the minced garlic and cook for 1-2 minutes, stirring frequently until fragrant, taking care not to burn the garlic.
- Add Sun-Dried Tomatoes and Spices: Stir in the chopped sun dried tomatoes, oregano, red chili flakes, salt, and black pepper. Cook together for 1 minute to allow the flavors to blend.
- Combine Chickpeas and Liquids: Add the drained and rinsed chickpeas, vegetable broth, tomato paste, vegan cream, and sliced spinach to the pan. Stir well to combine all ingredients.
- Simmer the Mixture: Bring the contents to a gentle simmer over medium heat. Cook for about 5 minutes, stirring occasionally, until warmed through and the spinach is wilted. Taste and adjust seasoning with additional salt, pepper, or red chili flakes if desired.
- Finish with Fresh Herbs and Cheese: Remove the pan from heat and stir in the chopped fresh basil and optional grated vegan parmesan cheese. Mix gently to incorporate.
- Serve: Serve immediately with crusty bread for dipping, or spoon onto cooked rice, pasta, or baked sweet potatoes for a hearty meal. Enjoy!
Notes
- For vegan cream, you can use store-bought vegan heavy cream or make your own cashew cream by blending soaked cashews with water until smooth.
- This dish is versatile and can be served over various bases like rice, pasta, or baked potatoes.
- Adjust the red chili flakes according to your preferred spice level.
- Leftovers keep well refrigerated for up to 3 days and can be reheated on the stovetop or microwave.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan, Mediterranean-inspired
Keywords: vegan chickpeas, creamy chickpea dish, easy vegan dinner, plant-based lunch, Mediterranean chickpea recipe, quick stovetop meal
