30 Minute Creamy Marry Me Chickpeas

Marry me chickpeas with creamy Tuscan Sauce closeup in a pan.

30 Minute Creamy Marry Me Chickpeas

Rich, creamy and full of punchy flavor, this classic made vegetarian comes together in one pot and 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. This recipe is vegetarian and easily gluten free.

Course Dinner

Cuisine Mediterranean

Diet Vegetarian

Keyword Marry Me Chickpeas, Tuscan Chickpeas

Prep Time 15

Cook Time 15

Total Time 30

Servings Servings

Calories 459kcal

Author Traci York

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

This recipe is adapted from the original Marry Me Chicken by Lindsay Funston.

Nutrition