I love how this recipe brings a creamy, luxurious texture without any dairy. The combination of garlic, sun-dried tomatoes, and spices creates a savory base that feels like something you’d get at a high-end restaurant. I can whip this up in under 30 minutes, making it perfect for busy weeknights when I want something warm and satisfying without spending hours in the kitchen. Plus, it’s incredibly versatile—I can pair it with pasta, rice, or even spoon it over a baked sweet potato.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Main Ingredients
1 tablespoon olive oil
5 garlic cloves, minced
1/2 cup sun-dried tomatoes, chopped
1/2 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
1 teaspoon salt
1/4 teaspoon ground black pepper
2 cans chickpeas (15 ounces each), rinsed and drained
1 cup vegetable broth
1 tablespoon tomato paste
1 cup plant-based cream
2 cups baby spinach, sliced
4 fresh basil leaves, chopped
Optional Topping
1/2 cup vegan parmesan cheese, shredded
Directions
I start by warming the olive oil in a large sauté pan over medium-low heat. Then I add the minced garlic and cook it for about 1 to 2 minutes until it’s fragrant but not browned.
Next, I stir in the chopped sun-dried tomatoes, dried oregano, red pepper flakes, salt, and black pepper. I let everything sauté for about a minute until it smells amazing.
I pour in the chickpeas, vegetable broth, tomato paste, plant-based cream, and baby spinach. I stir it all together and let it simmer over medium heat for around 5 minutes, stirring occasionally, until the chickpeas are warmed through and the spinach has wilted.
I taste and adjust the seasoning—sometimes I add a bit more salt or spice depending on my mood. If the sun-dried tomatoes are too firm, I let it simmer a few minutes longer.
Once it’s just right, I remove it from the heat and stir in the fresh basil. If I’m using vegan parmesan, I add that last for a rich finish.
I like to serve this warm, often with crusty bread, rice, or pasta. It’s also great over a baked sweet potato.
Servings and timing
This recipe makes 4 generous servings and is ready in just 25 minutes total—5 minutes of prep and 20 minutes of cooking. It’s a perfect weeknight dinner when I need something hearty and fast.
Variations
Sometimes I change things up by using different plant-based creams like cashew, soy, or even the thick part of coconut milk for a more indulgent texture. If I want more vegetables, I throw in mushrooms or chopped bell peppers. To turn this into a pasta dish, I serve it over linguine or penne. And if I’m looking for a protein boost, I might add roasted tofu or tempeh on top.
Storage/Reheating
Leftovers keep really well. I store them in an airtight container in the refrigerator for up to three days. When it’s time to reheat, I warm it gently in a pan over medium heat, adding a splash of veggie broth or water if it gets too thick. I avoid the microwave when I can because it tends to dry it out or overcook the chickpeas.
FAQs
Can I use dry chickpeas instead of canned?
Yes, but I make sure to soak and cook them ahead of time. For this recipe, I’d use about 3 cups of cooked chickpeas.
What kind of plant-based cream works best?
I’ve had great results with cashew cream, oat cream, or even the thick part of canned full-fat coconut milk. Each gives a slightly different flavor and richness.
Is this recipe gluten-free?
Yes, the dish itself is gluten-free. Just be sure to pair it with gluten-free sides like rice or gluten-free pasta if needed.
Can I make this ahead of time?
Absolutely. I often make a batch a day in advance—it actually tastes even better the next day after the flavors meld. Just store it in the fridge and reheat before serving.
How spicy is this dish?
It has a gentle kick from the crushed red pepper flakes, but I always adjust it based on who I’m serving. It’s easy to dial the heat up or down.
Conclusion
Vegan Marry Me Chickpeas is one of those comforting meals I can turn to again and again. It’s creamy, flavorful, and filling without being heavy, and it comes together with minimal effort. Whether I’m feeding guests or just want a cozy solo dinner, this dish always hits the spot.
Creamy chickpeas simmered with garlic, sun-dried tomatoes, spinach, and plant-based cream for a rich, satisfying vegan dinner in under 30 minutes.
Ingredients
→ Main Ingredients:
1 tablespoon olive oil
5 garlic cloves, minced
½ cup sun-dried tomatoes, chopped
½ teaspoon dried oregano
½ teaspoon crushed red pepper flakes
1 teaspoon salt
¼ teaspoon ground black pepper
2 cans chickpeas (15 ounces each), rinsed and drained
1 cup vegetable broth
1 tablespoon tomato paste
1 cup plant-based cream (cashew, oat, soy, or coconut milk)
2 cups baby spinach, sliced
4 fresh basil leaves, chopped
→ Optional Topping:
½ cup vegan parmesan cheese, shredded
Instructions
Warm olive oil in a large sauté pan over medium-low heat. Add minced garlic and cook for 1–2 minutes until fragrant.
Add sun-dried tomatoes, oregano, crushed red pepper flakes, salt, and black pepper. Sauté for 1 minute.
Stir in chickpeas, vegetable broth, tomato paste, plant-based cream, and spinach. Simmer over medium heat for 5 minutes until spinach wilts and chickpeas are heated.
Taste and adjust seasoning as needed. Simmer longer if sun-dried tomatoes need softening.
Remove from heat and stir in chopped basil. Add vegan parmesan if using, and mix until combined.
Serve warm with crusty bread, rice, pasta, or a baked sweet potato.
Notes
Swap plant-based cream with full-fat coconut milk for extra richness.
Adjust red pepper flakes to control spice level.
For gluten-free serving, pair with GF pasta or rice.
Add mushrooms, bell peppers, or other vegetables for variety.
Leftovers can be stored in the fridge for up to 3 days in an airtight container.
