Marry Me Chickpea Soup takes everything you love about the viral dish and turns it into a cozy bowl you can eat with a spoon. It's super creamy, bursting with flavor and ready in one pot in about 35 minutes.
Try my super popular Marry Me Chickpeas or Creamy Chickpea Soup with Garlic and Herbs next!
I can't really promise this one's actually going to get you a proposal, but I can tell you it vanishes fast in my house, which is its own kind of endorsement.
The whole point of a Marry Me anything is that sun-dried tomato flavor and creamy texture, and you're getting plenty of that in this soup.
A lot of vegan versions send you off to soak cashews or dig out the blender to get things creamy, but I don't. Full-fat coconut milk melts right into the tomato base, and you would never guess there is no dairy in the bowl.
Why you'll love this Marry Me Chickpea Soup
- All the viral Marry Me flavor in a cozy, spoonable bowl.
- Creamy without a single cashew to soak or a blender to wash.
- One pot, ready in about 35 minutes, and hearty enough to be a full dinner.
What you'll need
- Olive oil - for softening the vegetables and garlic.
- Onion and carrot - the base of the soup; dice them small so they cook quickly.
- Garlic - four cloves at least, because a Marry Me anything calls for plenty of garlic.
- Red pepper flakes - just a pinch for a touch of warmth.
- Dried oregano - for that Italian vibe.
- Tomato paste - double-concentrated is best for a deep, savory broth.
- Sun-dried tomatoes - packed in oil, drained and sliced. This is the signature Marry Me flavor, so do not skip it.
- Chickpeas - two cans, drained and rinsed to remove any excess salt.
- Vegetable stock - use your favorite here, shop-bought or homemade.
- Orzo - cooks right in the pot and makes the soup a full meal.
- Coconut milk - full-fat, for that creamy Marry Me richness with no dairy.
- Baby spinach - stirred in at the end for color and a little green.
Pro tip
Cook the tomato paste and sun-dried tomatoes for a minute before any liquid goes in, until the paste darkens to a rusty color.
How to make Marry Me Chickpea Soup
This is a quick guide with step-by-step photos. For full ingredients and instructions, check out the recipe card below.
Heat the olive oil in a large pot and cook the onion and carrot until softened, then add the garlic, red pepper flakes and oregano and cook until fragrant.
Stir in the tomato paste and sun-dried tomatoes and cook for a minute, until the paste darkens and turns glossy.
Add the chickpeas, stock and orzo. Bring to a boil, then lower the heat and simmer until the orzo is tender, stirring now and then so it does not stick.
Stir in the coconut milk and spinach and cook for another minute or two, until the spinach wilts. Season to taste and serve.
Substitutions and variations
- I personally love spinach in this soup, but kale also works great, and it keeps the shape better.
- You can also make this with cannellini or butter beans.
- If you don't have orzo, any small shape like ditalini or stelline would work great.
- If you would rather have a lighter, brothier Italian chickpea soup with no cream at all, my Vegan Tuscan Chickpea Soup is the one to make instead.
Helpful tips
- Use sun-dried tomatoes packed in oil and pat them dry before slicing. They are softer and more flavorful than the dry-packed kind.
- Add the coconut milk once the soup has come off a hard boil so it stays silky and smooth.
- Orzo keeps drinking up liquid as it sits, so the soup will thicken. Loosen it with a splash of stock or water as needed.
What to serve with Marry Me Chickpea Soup
- Crusty bread or focaccia for dunking
- A slice of warm garlic bread
- Or simply some vegan parmesan and a scatter of fresh basil over the top
Leftovers and storage
- Store in an airtight container in the fridge for up to 3 to 4 days. The orzo will keep absorbing liquid, so add a little stock or water when reheating.
- Reheat gently on the stovetop or in the microwave in short bursts.
- To freeze, let the soup cool completely and freeze for up to 2 to 3 months, then thaw overnight in the fridge.
More recipes you'll love
If you've tried this Marry Me Chickpea Soup recipe, please don't forget to rate it and leave a comment below! I'd love to hear what you thought.
Want more recipe inspiration? You can find me on Instagram, Facebook and Pinterest.
Marry Me Chickpea Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 medium carrot, diced
- 4 cloves garlic, finely chopped
- ¼ teaspoon red chili flakes
- 1 teaspoon dried oregano
- 1 tablespoon tomato paste
- ⅓ cup sun-dried tomatoes packed in oil, drained and sliced
- 2 cans (14 oz / 400 g) chickpeas
- 5 cups (1.25 l) vegetable stock
- 1 cup (150 g) orzo
- 1 cup (250 ml) coconut milk
- 2 cups (60 g) baby spinach
- Salt and freshly ground black pepper to taste
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and carrot and cook for 5 minutes, until softened.2 tablespoons olive oil1 medium onion1 medium carrot
- Add the garlic, red chili flakes and oregano and cook for about 1 minute until fragrant.4 cloves garlic¼ teaspoon red chili flakes1 teaspoon dried oregano
- Stir in the tomato paste and sun-dried tomatoes and cook for 1 minute, stirring, until the paste darkens slightly.1 tablespoon tomato paste⅓ cup sun-dried tomatoes packed in oil
- Add the chickpeas, vegetable stock and orzo. Bring to a boil, then lower the heat and simmer for 10 to 12 minutes, stirring occasionally, until the orzo is tender.2 cans (14 oz / 400 g) chickpeas5 cups vegetable stock1 cup orzo
- Stir in the coconut milk and baby spinach and cook for another 1 to 2 minutes, until the spinach wilts.1 cup coconut milk2 cups baby spinach
- Season to taste with salt and freshly ground black pepper and serve.Salt and freshly ground black pepper to taste
Notes
- Use sun-dried tomatoes packed in oil for the best flavor and pat them dry before slicing.
- The orzo will keep soaking up liquid as the soup sits, so add a splash of stock if it looks too thick.
- To make the soup gluten-free, leave out the orzo and add an extra can of chickpeas, or use gluten-free pasta.
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