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This creamy Marry Me Chickpeas dish is the veggie twist on the famous Marry Me Chicken. It’s cozy, hearty, and made in just one pot. With chickpeas, sun-dried tomatoes, coconut milk, and fresh basil, this flavor-packed vegetarian meal is rich, comforting, and full of Tuscan vibes.
This dish has all the richness and comfort you’d expect, but with chickpeas stepping in as the star. They soak up the tomato and coconut cream sauce beautifully, while spinach and fresh basil keep it bright and balanced. It’s hearty enough to be the main event, simple enough for a weeknight, and flexible enough to make vegan by skipping the Parmesan.
If you’re craving wholesome vegetarian meals that don’t skimp on taste, you may also enjoy my Mediterranean Yellow Rice, this refreshing Avocado Quinoa Salad, or the cozy Chickpea Butternut Squash Curry.
Recipe Overview
Ingredients Needed
Below are the ingredients you’ll need to make Marry Me Chickpeas:
- Avocado oil: Olive oil works too.
- Garlic cloves: Slice them thin so they soften quickly and infuse the sauce. Fresh garlic is best here, not pre-minced.
- Sun-dried tomatoes: Use the kind packed in oil and chop them small so they mix evenly. Dry-packed can work if rehydrated, but the flavor isn’t as rich.
- Italian seasoning: You could also use dried oregano or basil if that’s what you have.
- Dried chili flakes: Leave them out if you prefer mild, or sprinkle in extra if you love spice.
- Chickpeas: Canned chickpeas keep this recipe quick and easy. Cooked-from-dry also works if you’ve prepped them ahead.
- Kosher salt and pepper
- Tomato Sauce: Smooth, strained tomatoes that give the sauce body. Crushed tomatoes or even a high-quality marinara (like my homemade marinara) can work in a pinch.
- Coconut cream: Full-fat is best for that rich, velvety texture. Full-fat coconut milk will also work, but the sauce will be thinner.
- Baby spinach: Roughly chopped so it wilts quickly into the sauce. Kale or Swiss chard can be swapped in if that’s what you’ve got. You may also use frozen.
- Parmesan cheese: Adds a salty, nutty finish. For a vegan option, use nutritional yeast or dairy-free Parmesan.
- Fresh herbs: Basil, parsley, or oregano give the final dish a pop of freshness.
How to Make Marry Me Chickpeas
Here’s how to get perfect results every time:
Step 1: Heat oil in a large skillet over medium heat. Add sliced garlic, chopped sun-dried tomatoes, and seasonings, then sauté for 30 seconds.
Step 2: Stir in the chickpeas and season with salt and pepper to taste.
Step 3: Pour in the tomato sauce and stir well. Bring the sauce to a gentle bubble, then reduce the heat and simmer 5-7 minutes until slightly thickened.
Step 4: Add the coconut cream slowly, stirring until smooth.
Step 5: Toss in the chopped spinach and stir gently until it wilts.
Step 6: Once the spinach is wilted, remove it from the heat. Stir in Parmesan cheese and garnish with fresh basil, parsley, or oregano if desired.
Common Questions
Yes, but you’ll need to rehydrate them in hot water first. The flavor will be less rich than oil-packed.
Nutritional yeast or a dairy-free Parmesan alternative works really well.
Yes, white beans like cannellini or navy beans work nicely, though the texture and flavor will shift a bit.
Keep leftovers in an airtight container in the fridge for up to 4 days. This recipe freezes well for up to 3 months. Just thaw overnight in the refrigerator before reheating.
Variations
→ Switch up the greens: kale or Swiss chard both hold up well in the creamy sauce.
→ Add extra protein with cooked lentils, or add in chicken or shrimp if you don’t need it to be vegetarian.
→ Stir in a pinch of smoked paprika or cayenne for a deeper, spicier flavor.
→ Serve with crusty bread, rice, or pasta to soak up every bit of the creamy sauce!
You may also like
- Meghan Markle Pasta
- Vegetarian Meatballs
- Butternut Squash Mushroom Risotto
- Easy Vegetarian Chili
- White Bean and Kale Soup
- Vegetarian Burrito Bowl
Marry Me Chickpeas (Creamy and flavorful)
Ingredients
- 1 tablespoon avocado oil
- 5-6 garlic cloves, sliced
- ½ cup sun-dried tomatoes, chopped
- 1 teaspoon Italian seasoning
- ½ teaspoon dried chili flakes
- 30 ounces chickpeas, drained and rinsed, 2 × 15 oz cans
- Kosher salt and pepper, to taste
- 1 cup tomato sauce , or strained tomatoes
- 15 ounces coconut cream, one can
- 2 cups packed baby spinach, roughly chopped
- 1 cup grated Parmesan cheese
Optional:
- Fresh herbs like basil leaves, parsley, oregano
Instructions
- Heat the 1 tablespoon avocado oil in a rimmed skillet over medium heat. Add 5-6 garlic cloves (minced), ½ cup sun-dried tomatoes, and seasonings (1 teaspoon Italian seasoning, and ½ teaspoon dried chili flakes), and sauté for 30 seconds.
- Stir in the 30 ounces chickpeas and season with Kosher salt and pepper
- Add 1 cup tomato sauce and stir to combine. Bring the sauce to a boil, then reduce the heat and let it simmer for 5–7 minutes, until slightly thickened.
- Add the 15 ounces coconut cream and stir until smooth.
- Add the 2 cups packed baby spinach and cook until wilted.
- Remove from heat, stir in 1 cup grated Parmesan cheese, and garnish with Fresh herbs like basil leaves if desired.
Notes
- Slice the garlic thinly to flavor the whole sauce.
- Chop sun-dried tomatoes small so they mix evenly.
- Don’t rush the simmer – it thickens the sauce.
- Stir in coconut cream slowly for the best texture.
Storage & Reheating
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze for up to 3 months; thaw overnight in the fridge before reheating.
- Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
