Description

This vegan Marry Me Chickpeas recipe offers a comforting and indulgent one-pan meal inspired by the viral Marry Me Chicken dish. Ready in just 15 minutes, it combines chickpeas, sun-dried tomatoes, creamy vegan sauce, and fresh herbs for a flavorful and satisfying dinner that’s perfect served with crusty bread, rice, pasta, or baked sweet potatoes.

Ingredients

Units Scale

Main Ingredients

1 tablespoon olive oil
5 cloves garlic, minced
1/2 cup sun dried tomatoes, chopped
1/2 teaspoon oregano
1/2 teaspoon red chili flakes
1 teaspoon salt
1/4 teaspoon ground black pepper
2 (15-ounce) cans chickpeas, drained and rinsed
1 cup vegetable broth
1 tablespoon tomato paste
1 cup vegan cream (see Notes)
2 cups baby spinach, sliced
4–5 fresh basil leaves, chopped

Optional Ingredients

1/2 cup grated vegan parmesan cheese (such as Violife)

Cook Mode Prevent your screen from going dark

Instructions

Warm the olive oil and garlic: In a large sauté pan over low-medium heat, warm the olive oil. Add the minced garlic and cook for 1-2 minutes, stirring frequently, until fragrant to develop a flavorful base.
Add spices and sun-dried tomatoes: Stir in the chopped sun-dried tomatoes, oregano, red chili flakes, salt, and ground black pepper. Cook for about 1 minute to blend the flavors.
Add chickpeas and liquids: Add the drained chickpeas, vegetable broth, tomato paste, vegan cream, and sliced baby spinach. Stir well to combine all ingredients.
Simmer to blend flavors: Bring the mixture to a gentle simmer over medium heat and cook for approximately 5 minutes until warm and the spinach has wilted, stirring occasionally.
Adjust seasoning and finish: Taste the chickpea mixture and add more salt, pepper, or red chili flakes if desired. Remove from heat and stir in the freshly chopped basil leaves and, if using, the grated vegan parmesan cheese.
Serve: Serve immediately with crusty bread for dipping, or on top of cooked rice, pasta, or baked sweet potatoes. Enjoy your comforting vegan meal!

Notes

For a vegan chicken alternative, substitute chickpeas with your preferred vegan chicken like homemade seitan or crispy baked tofu.
The vegan cream can be any store-bought dairy-free creamer (e.g., Ripple’s Half and Half), full-fat coconut milk, unsweetened plant milk, or homemade cashew cream.
To make homemade cashew cream: boil 2-3 cups water, pour over ¾ cup raw cashews and soak for 5 minutes to 1 hour; drain and blend with 1 cup fresh water until smooth and creamy.
If using store-bought cream or coconut milk, the sauce may be thinner; to thicken, mix 1 tablespoon cornstarch with 3 tablespoons water and stir into the chickpeas toward the end of cooking.