These Marry Me Chickpeas are creamy, cozy, and packed with bold flavor the plant-based answer to the viral “Marry Me” dinners everyone loves. With tender chickpeas, sun-dried tomatoes, garlic, and a luscious creamy sauce, this dish is comforting, romantic, and surprisingly easy. Don’t be surprised if someone asks for it again…and again.
Ingredients
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1/3 cup sun-dried tomatoes, chopped
- 1 tsp Italian seasoning
- 1/2 tsp paprika
- 1/4 tsp red pepper flakes (optional)
- 1 cup coconut milk or cashew cream
- 1/4 cup vegetable broth
- 1/4 cup nutritional yeast or grated vegan Parmesan
- Salt and black pepper, to taste
- Optional: fresh basil or parsley for finishing
Helpful swap: Use heavy cream and Parmesan if not vegan.
Steps
- Warm the skillet. Heat olive oil in a large skillet over medium heat.
- Bloom the garlic. Add garlic and cook just until fragrant about 30 seconds. Don’t let it brown.
- Add chickpeas and flavor. Stir in chickpeas, sun-dried tomatoes, Italian seasoning, paprika, and red pepper flakes. Let them warm and soak up the flavors.
- Make it creamy. Pour in coconut milk and vegetable broth. Don’t worry if it looks thin at first it thickens beautifully.
- Stir in the cheesy note. Add nutritional yeast (or vegan Parmesan) and gently simmer for 5–7 minutes until rich and creamy.
- Season gently. Taste and adjust with salt and pepper.
- Finish fresh. Sprinkle with basil or parsley just before serving.
Chef’s Tips
- Use full-fat coconut milk: It gives the sauce that luxurious “Marry Me” texture.
- Simmer gently: High heat can break the sauce low and cozy is perfect.
- Want extra depth? A splash of white wine before the cream adds restaurant-style flavor.
Variations
- Spinach Marry Me Chickpeas: Stir in a handful of spinach until just wilted.
- Spicy lovers: Add extra chili flakes or a spoon of chili crisp.
- Protein boost: Add crispy tofu or white beans alongside the chickpeas.