Marry Me Chickpeas

If you want dinner on the table in 25 minutes or less, you need to make these Marry Me Chickpeas! They are a plant-based take on the viral Marry Me Chicken! Tender chickpeas simmer in a rich, garlicky sun-dried tomato sauce with coconut milk, Italian herbs, and fresh spinach. They're completely dairy-free, packed with plant-based protein and fiber. Serve with crusty bread, rice, or pasta to soak up every last drop of that sauce.

Course Dinner

Cuisine American

Keyword 30 minute meals, creamy vegan, dairy free, gluten free, high protein, plant based

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 332kcal

Author Jackie Akerberg

Equipment

stove

Ingredients

1 shallot minced
5 garlic cloves minced
½ cup julienne-cut sun-dried tomatoes dried, not oil packed
1 tbsp Italian seasoning
¼ tsp red pepper flakes
2 tbsp tomato paste
½ cup water
1 cube vegan “chicken” bouillon
29 oz canned chickpeas (two 14.5oz cans) drained and rinsed
14.5 oz full fat unsweetened coconut milk
2 tbsp nutritional yeast
1 tbsp balsamic vinegar
salt and pepper to taste
2 cups baby spinach chopped

Instructions

Heat a large skillet over medium-low heat. Add a splash of water, broth, or cooking oil to coat.
Add in the shallot and garlic and sauté for 2-3 minutes until tender and fragrant. Add in the sun-dried tomatoes, Italian seasoning, and red pepper flakes, deglazing with a splash of water. Add in the tomato paste and stir to combine
Pour in the water, add the bouillon, and stir to dissolve.
Pour in the chickpeas, coconut milk, nutritional yeast, and balsamic. Bring to a gentle simmer over medium heat and let it thicken for about 10 minutes before stirring in the spinach and seasoning with salt and pepper. I started with about 1/2 tsp of each, but it will depend on your bouillon.
Serve hot over rice or with crusty bread or naan for dipping.

Nutrition