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Wooden spoon stirring creamy chickpeas and spinach in a pan with a tomato-based sauce.
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Marry Me Chickpeas (Creamy and flavorful)

This creamy Tuscan-inspired chickpea recipe is hearty, cozy, and ready in one pot. Packed with sun-dried tomatoes, coconut cream, and fresh basil, it’s a flavor-filled vegetarian meal that comes together in minutes!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American, Italian
Diet: Vegetarian
Skill Level: Intermediate
Servings: 6 Servings
Author: Rena

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.
    Garlic slices, chopped sun dried tomatoes, and seasonings sizzling in oil in a pan.
  • Stir in the 30 ounces chickpeas and season with Kosher salt and pepper
    Chickpeas and chopped sun dried tomatoes being stirred together in a white skillet.
  • 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.
    Chickpeas and sundried tomatoes in a pan with tomato passata being added to the skillet before mixing.
  • Add the 15 ounces coconut cream and stir until smooth.
    Coconut cream poured over chickpeas and tomato sauce in a pan.
  • Add the 2 cups packed baby spinach and cook until wilted.
    Fresh chopped spinach added into simmering chickpeas and sauce.
  • Remove from heat, stir in 1 cup grated Parmesan cheese, and garnish with Fresh herbs like basil leaves if desired.
    Chickpeas, spinach, and sauce combined into a creamy Tuscan-style mixture.

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

Calories: 598kcal | Carbohydrates: 54g | Protein: 22g | Fat: 36g | Saturated Fat: 25g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 15mg | Sodium: 907mg | Potassium: 1183mg | Fiber: 15g | Sugar: 12g | Vitamin A: 1432IU | Vitamin C: 14mg | Calcium: 261mg | Iron: 7mg