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Marry Me Chickpeas

Marry Me Chickpeas combines tender chickpeas with sun-dried tomatoes, garlic, baby spinach, herbs, and a creamy plant-based sauce. Tomato paste and vegetable broth create a savory foundation, while basil and optional vegan parmesan provide a fresh, flavorful finish.
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Keyword: Marry Me Chickpeas
Cook Time: 8 minutes
Total Time: 8 minutes

Ingredients

For the Skillet

  • 2 cups baby spinach thinly sliced
  • 1 cup vegetable broth or 1 cup water combined with 1 teaspoon bouillon
  • 5 fresh garlic cloves finely minced
  • 1/2 teaspoon crushed red pepper flakes with the amount adjustable for preferred heat
  • 2 cans chickpeas thoroughly rinsed and drained
  • 1 tablespoon tomato paste
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup plant-based cream preferably oat milk or coconut milk
  • 1/2 cup sun-dried tomatoes chopped into roughly 1/4-inch pieces
  • 1 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1 tablespoon olive oil or another neutral cooking oil such as canola

For the Garnish

  • 4 –5 fresh basil leaves chopped into approximately 1/4-inch pieces
  • 1/2 cup vegan parmesan optional

Instructions

  • Warm 1 tablespoon olive oil in a large skillet over medium heat.
  • When the oil is hot and shimmering, add the 5 minced garlic cloves. Cook for approximately 1–2 minutes, stirring frequently, until the garlic becomes aromatic without allowing it to brown.
  • Stir in the 1/2 cup chopped sun-dried tomatoes, 1/2 teaspoon dried oregano, 1/2 teaspoon crushed red pepper flakes, 1 teaspoon salt, and 1/4 teaspoon ground black pepper. Continue cooking for another minute while stirring continuously. This gently toasts the dried seasonings and slightly softens the sun-dried tomatoes, producing a concentrated flavor base.
  • Add 1 tablespoon tomato paste to the skillet and thoroughly combine it with the aromatic mixture. Cook for approximately 30 seconds so the paste can lightly caramelize and develop a richer savory flavor.
  • Pour in 1 cup vegetable broth followed by 1 cup plant-based cream. Stir until the liquids and tomato paste form a smooth, evenly blended sauce.
  • Add the 2 cans of rinsed and drained chickpeas. Fold them gently through the mixture until they are completely coated in the creamy sauce.
  • Adding the cream after incorporating the tomato paste allows the paste to disperse more evenly, helping the sauce remain smooth rather than lumpy.
  • Add the 2 cups sliced baby spinach directly to the chickpea mixture.
  • Bring the contents of the skillet to a gentle simmer over medium heat. Cook for approximately 5 minutes, stirring from time to time.
  • During simmering, the spinach will substantially reduce in volume and become tender while the chickpeas absorb the surrounding flavors. Cooking the spinach directly in the sauce also allows its released moisture to blend throughout the dish.
  • Remove the skillet from the heat and fold in the 4–5 chopped fresh basil leaves. The basil contributes a fresh herbal element that balances the richness of the creamy sauce.
  • If desired, add 1/2 cup vegan parmesan and stir gently until evenly distributed.
  • Taste before serving and adjust the salt, black pepper, or crushed red pepper flakes as preferred.
  • Serve the Marry Me Chickpeas while warm.
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