Marry Me Chickpeas

If you're looking for a quick, plant-based recipe that's both flavorful and satisfying, these Marry Me Chickpeas are a must-try. This creamy chickpea recipe combines tender chickpeas with sun-dried tomatoes, garlic, and a rich coconut milk sauce, creating a dish that's perfect for weeknight plant-based dinners. Packed with plant-based protein and fiber, this dish is not only delicious but also nourishing. Whether you're searching for easy chickpea recipes, a high-protein plant-based meal, or a simple vegan dinner recipe, this one-pan wonder will quickly become a favorite. Made easily in 30 minutes, and coming in at $1.50 per serving, this recipe is a winner!

Marry Me Chickpeas (Plant-Based Recipe)

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Ingredients:

• 2 cans (15 oz each) chickpeas, drained and rinsed

• 1 tbsp olive oil

• 1 onion, finely chopped

• 4 cloves garlic, minced

• 1/2 cup sun-dried tomatoes (in oil), drained and chopped

• 1/2 cup vegetable broth

• 1/2 cup canned coconut milk (full-fat or light)

• 1 tbsp tomato paste

• 1 tsp dried oregano

• 1 tsp dried basil

• 1/4 tsp red pepper flakes (optional for heat)

• Salt and pepper to taste

• 2 cups fresh spinach or kale

• Fresh basil or parsley for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 3-4 minutes until softened.

2. Stir in the minced garlic and cook for another 1 minute until fragrant.

3. Add sun-dried tomatoes and tomato paste, stirring for 2 minutes to coat the onions and garlic.

4. Pour in the vegetable broth and coconut milk, stirring to combine. Season with oregano, basil, red pepper flakes (if using), salt, and pepper.

5. Add the chickpeas and simmer for 10-12 minutes, allowing the sauce to thicken and the flavors to meld together.

6. Stir in fresh spinach or kale, cooking until wilted, about 2-3 minutes.

7. Taste and adjust seasoning as needed. Garnish with fresh basil or parsley before serving.

Nutritional Information (per serving):
Calories: 280
Protein: 11g
Carbohydrates: 30g
Fiber: 8g
Fat: 12g

Cost per serving: $1.50

Things You'll Love About This Recipe:
Creamy, flavorful, and packed with plant-based protein
Quick and easy to make in just 30 minutes
Perfect for weeknight dinners or meal prep
Naturally gluten-free, dairy-free, and full of nourishing ingredients

Expert Tips for Best Results:
Use full-fat coconut milk for a richer, creamier sauce
Add a splash of lemon juice at the end for a bright, fresh flavor
Let the chickpeas simmer to absorb all the flavors before serving

Substitutions:
Swap coconut milk for cashew cream or a dairy-based cream if preferred
Use kale, Swiss chard, or collard greens instead of spinach
Add roasted red peppers for extra flavor and color

Serving Suggestions:
Serve over quinoa, rice, or couscous for a hearty meal
Pair with crusty whole-grain bread to soak up the creamy sauce
Top with nutritional yeast or vegan parmesan for added umami flavor

Why This Recipe Works:
The combination of sun-dried tomatoes, coconut milk, and aromatic spices creates a creamy, savory sauce that pairs perfectly with hearty chickpeas, making this dish rich in both flavor and nutrition

Flavor Variations:
Add a splash of balsamic vinegar for a tangy depth
Mix in roasted vegetables like zucchini or eggplant for added texture
Spice it up with extra red pepper flakes or a dash of smoked paprika

Highlight Ingredients:
Chickpeas are packed with protein and fiber, making them a filling base
Sun-dried tomatoes add a burst of tangy, savory flavor
Coconut milk provides a creamy, dairy-free richness

Meal Prep Ideas:
Make a double batch and store in the fridge for up to 4 days
Freeze portions for up to 3 months for quick, easy meals
Reheat gently on the stove, adding a splash of broth if needed to thin the sauce

Equipment List:
Large skillet or sauté pan
Wooden spoon or spatula for stirring
Knife and cutting board for chopping vegetables

Grocery List:
Chickpeas
Olive oil
Onion
Garlic
Sun-dried tomatoes
Vegetable broth
Coconut milk
Tomato paste
Dried oregano
Dried basil
Red pepper flakes (optional)
Fresh spinach or kale
Fresh basil or parsley for garnish