Marry Me Chickpeas

Marry Me Chickpeas is so utterly creamy and delicious that you're likely to get a proposal out of it! Kidding aside, this incredibly tasty dish has an irresistible tomato-based sauce and you can dig in in just 20 minutes.

If you've been on the Internet these days, you may have heard about the trend of creating "Marry Me" recipes that apparently are so good you can expect your partner to ask to marry you on the spot.

This Marry Me Chickpeas recipe may not literally guarantee a proposal, but it's a surefire way to win over the heart of anyone you cook it for.

The creamy and flavorful tomato sauce plus protein-rich chickpeas and delicious bits of sun-dried tomatoes make it quite difficult to resist, indeed.

Think of it as a vegan Marry Me Chicken recipe but made with chickpeas and completely dairy-free!

Why you'll love this recipe

• The flavors are incredible, even though you only need a handful of pantry ingredients to make it.
• Satisfying and nutritious - there's a lot of protein in the chickpeas, and this creamy chickpeas recipe is entirely dairy-free.
• Super easy to make - you only need one pan and 20 minutes to have the most delicious meal on the table.

What you'll need

Olive oil - You need just a bit of olive oil to cook the garlic in.

Garlic - Freshly crushed garlic is best here to infuse the sauce with loads of flavor.

Italian seasoning - This is typically a mix of dried oregano, basil, rosemary, thyme and marjoram conveniently mixed in a single jar. You can use shop-bought or homemade.

Tomato paste - Double or triple-concentrated tomato paste both work well here.

Sun-dried tomatoes - These add that Tuscan-style touch to the dish. If using sun-dried tomatoes packed in oil, pat them dry before adding them to the dish.

Fresh thyme - I love the earthy flavor of fresh thyme in this recipe, but you can also use ½ teaspoon dried thyme instead.

Chickpeas - Canned chickpeas are perfect for convenience; just make sure you drain and rinse them well to remove the excess sodium.

Coconut milk - Full-fat coconut milk makes these chickpeas in tomato sauce extra creamy. Coconut cream is another good option.

How to make Marry Me Chickpeas

In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté until fragrant, about 1-2 minutes. Be careful not to burn it.

Stir in the Italian seasoning, red chili flakes, and a pinch of ground black pepper. Cook for another minute.

Add the tomato paste to the skillet, stirring to combine it well with the spices and garlic.

Next, stir in the sun-dried tomatoes, fresh thyme, chickpeas and vegetable stock. Then bring to a simmer, cover with a lid and simmer for 5 minutes.

Stir in the coconut milk, simmer for another minute, then add the fresh basil leaves.

Season to taste with salt and freshly ground black pepper, and serve immediately.

Helpful tips

• Be careful not to burn the garlic when sautéing it - make sure you keep the heat to medium.
• If the sauce looks too thick, thin it with a little bit of vegetable broth or water. If it's too thin, let it simmer a bit longer to reduce.
• Coconut milk can separate in the can, so give it a good shake or stir before adding it to the pan.

Substitutions and variations

• Add a dash of cayenne pepper or more red chili flakes for an extra kick.
• You can use dry chickpeas that you've soaked overnight and cooked for 1 - 1.5 hours until tender.
• Throw in some bell peppers, spinach or kale for extra color and nutrition.

What to serve with Marry Me Chickpeas

• Serve this creamy chickpea dish with a side of fluffy quinoa, brown rice, or your favorite pasta.
• This dish pairs great with crusty bread or garlic naan to soak up all that delicious sauce.
• If you'd like a lighter side, a fresh green salad with a light vinaigrette would be just perfect.

Leftovers and storage

• Marry Me Chickpeas is a dish that tastes even better the second day. Store it in an airtight container in the refrigerator for up to 3-4 days.
• Reheat gently on the stovetop or in the microwave. If the sauce looks too thick, add a bit of water or vegetable stock.
• You can freeze this dish for up to a month. Thaw in the fridge overnight and reheat as instructed above.

If you liked this Marry Me Chickpeas recipe, you might also like some of my other easy chickpeas recipes:

• Vegan Spanish Chickpeas and Rice
• Chickpea Potato Soup
• Thai Coconut Chickpea Curry
• Vegan Butter Chickpeas
• Smoky Chickpea and Lentil Stew

Don't miss out on any new recipes! Follow Vegan Cocotte on Instagram, Facebook and Pinterest.