Rich, creamy and full of punchy flavor, this classic made vegetarian comes together in one pot, in 30 minutes! Marry Me Chickpeas feature tender, plump chickpeas, finished in a silky Tuscan sauce. The sauce is umami packed with sun dried tomatoes, simmered in vegetable broth, Italian herbs, a hint of pepper flake, fresh spinach, grated Parmesan, and a splash of cream to finish.
A Quick Pantry Dinner
If you love Easy Vegetarian Recipes, you’re in for a treat! Chock full of flavor with a silky texture, my Marry Me Chickpeas recipe is based on the popular Marry Me Chicken you may have seen around the web. In this vegetarian version we’re employing plump and tender chickpeas offering a plant filled version of the classic.
And, I made sure there was plenty of silky Tuscan sauce for sharing along side creamy polenta, or to mop up with sourdough bread. Best of all, this recipe comes together quick, in one pan, cooked on the stovetop – clean up’s a snap!
This Recipe Is
- creamy and rich
- pantry ready
- garlicky
If you make Mediterranean inspired recipes, you’ll enjoy the flavors of this scrumptious and quick vegetarian meal.
This dish is a delicious way to enjoy home cooked chickpeas. See my How to Cook Dried Chickpeas Perfectly (3 ways) recipe to make them at home.
Look for vegetarian friendly Parmesan cheese (one that does not use rennet in production) if this is important to you. BelGioioso, Organic Valley and Stella all offer vegetarian friendly Parm. For more information, check directly with your preferred cheese maker.
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How to Make Marry Me Chickpeas
step by step
My family loves this recipe with a side of Rustic Sourdough Bread or focaccia, Caesar salad with No Anchovy Caesar Dressing and shared on top of creamy polenta or gnocchi.
Traci’s Tips
- Spicy to Taste: As written, this recipe is mildly spicy, however, if you’d like a little more spice, add more pepper flakes to taste.
- Top With: fresh torn basil, black pepper and fresh grated Parmesan. A drizzle of fresh Lemon Basil Pesto would be a tasty addition too!
30 Minute Creamy Marry Me Chickpeas
Ingredients
- 1 tablespoon Extra Virgin Olive Oil
- 1 1/2 tablespoons Minced Garlic, about 3 plump cloves
- 2 teaspoons Dried Italian Seasonings
- 1/4 teaspoon Red Pepper Flake, increase by 1/8 tsp for extra spice
- 1/2 teaspoon Fine Sea Salt
- 2 tablespoons Tomato Paste
- 2 cups (465 grams) Low Sodium Vegetable Broth
- 2 15 ounce (425 grams each) Cans of Cooked Chickpeas, drained and rinsed, or 3 cups (435 grams) Home Cooked Chickpeas
- 3/4 cup (185 grams) Sun Dried Tomatoes, in olive oil (marinated) drained and patted dry, packed to measure, then rough chopped
- Fresh Ground Black Pepper
- 2 cups (75 grams) Baby Spinach, packed, then chopped
- 1/2 cup (110 grams) Heavy Whipping Cream
- 3 tablespoons Grated Parmesan Cheese, + more for serving
- Fresh Torn Basil, for serving
Instructions
- In a large high sided saute' pan, add the oil and heat on medium until it shimmers. Add the garlic, Italian seasoning, red pepper flakes and salt. Stir for about 30 seconds, until the garlic is fragrant. Add the tomato paste, stirring and mashing, cook for about 3 minutes or until slightly darker in color.
- Stir in the veggie broth, chickpeas, tomatoes, and a few twists of ground black pepper. Bring to a simmer and cook for about 5 minutes, to reduce and thicken slightly. Stir in the spinach. Once wilted, remove from heat. Stir in the heavy cream and parmesan. Return to heat on medium, to warm through. Taste for salt.
- Share with ground black pepper, grated parmesan, freshly torn basil and crusty bread. It's delicious paired with creamy polenta or gnocchi.
- To Store: store in a lidded container in the refrigerator for up to three days. Reheat gently on the stovetop.
Video
Notes
Nutrition
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Made it? Leave a comment below!
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Wonderful adding sun dried tomatoes and cream to the chickpeas! Chickpeas are so versatile and a perfect protein rich ingredient. I subbed in coconut cream (monkey labour free product of course!).
I also topped it off with ‘fake’ parmesana- nutritional yeast, toasted almonds, lemon zest, garlic.
Thanks Traci!
So happy to receive your note, Rozanne! Thank you for sharing your subs and giving the recipe a go! Topping it off with toasted almonds, lemon zest and garlic sounds like a boost of flavor!
This recipe is SOOOO GOOD!! It will definitely be one I make again, over and over!
Love hearing this, Dana! Thank you for your note and giving the chickpeas a go! Yay!