Description
Creamy, flavorful, and easy, this Marry Me Chickpeas recipe is the perfect plant-based one-pan dinner for busy weeknights.
Ingredients
1 tablespoon olive oil
5 cloves garlic, minced
½ cup sun-dried tomatoes, chopped
½ teaspoon oregano
½ teaspoon red chili flakes
1 teaspoon salt
¼ teaspoon ground black pepper
2 (15-ounce) cans chickpeas, drained and rinsed
1 cup vegetable broth
1 tablespoon tomato paste
1 cup vegan cream (cashew cream or full-fat coconut milk)
2 cups baby spinach, sliced
4–5 fresh basil leaves, chopped
Optional: ½ cup grated vegan parmesan cheese
Instructions
Heat olive oil in a large pan over low-medium heat. Sauté garlic for 1–2 minutes until fragrant.
Add sun-dried tomatoes, oregano, chili flakes, salt, and pepper. Cook for 1 minute.
Stir in chickpeas, vegetable broth, tomato paste, vegan cream, and spinach. Mix well.
Simmer for 5 minutes, until heated through and spinach is wilted.
Remove from heat, stir in basil and optional vegan parmesan.
Serve immediately with crusty bread, rice, pasta, or baked sweet potatoes.
Notes
Substitute chickpeas with cannellini beans or baked tofu for variety.
Use cashew cream for a thicker sauce or coconut milk for a richer flavor.
Add more chili flakes for extra heat.
Kale or arugula can replace spinach for a different twist.
Add a cornstarch slurry to thicken the sauce if desired.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired, Vegan
