why make this recipe
Marry Me Chickpeas are a delightful dish that combines flavors to impress anyone who tastes them. This recipe is not only packed with nutrition but also incredibly satisfying and easy to make. With ingredients like chickpeas, sun-dried tomatoes, and fresh basil, this dish is perfect for a cozy dinner or a fancy gathering. Plus, it’s vegan, making it suitable for a variety of diets.
how to make Marry Me Chickpeas
Ingredients :
- 1 tablespoon olive oil
- 5 cloves garlic (minced)
- 1/2 cup sun dried tomatoes (chopped)
- 1/2 teaspoon oregano
- 1/2 teaspoon red chili flakes
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- (2) 15-ounce cans chickpeas (drained and rinsed)
- 1 cup vegetable broth
- 1 tablespoon tomato paste
- 1 cup vegan cream (See Notes)
- 2 cups baby spinach (sliced)
- 4-5 fresh basil leaves (chopped)
- optional: 1/2 cup grated vegan parmesan cheese (I used Violife)
Directions :
- In a large sauté pan over low-medium heat, warm the olive oil.
- Add the garlic and cook for 1-2 minutes, stirring frequently, until fragrant.
- Stir in the sun dried tomatoes, oregano, red chili flakes, salt, and black pepper. Cook for 1 minute.
- Add the chickpeas, broth, tomato paste, cream, and spinach. Stir well.
- Bring to a gentle simmer over medium heat. Cook for about 5 minutes until warm and the spinach has wilted.
- Taste and add more salt, pepper, or red pepper flakes as desired.
- Remove from heat and stir in the fresh basil and grated parmesan.
- Serve immediately with crusty bread for dipping, or on top of cooked rice, pasta, or even a baked sweet potato. Enjoy!
how to serve Marry Me Chickpeas
Marry Me Chickpeas can be served in various ways. For a hearty meal, enjoy them on a bed of rice or pasta. You can also serve them as a dip with crusty bread or alongside a fresh salad. This dish is versatile, so feel free to get creative!
how to store Marry Me Chickpeas
To store Marry Me Chickpeas, allow them to cool completely. Transfer to an airtight container and keep them in the refrigerator for up to 4 days. If you want to keep them longer, you can freeze the dish for up to 2 months. Just reheat when you’re ready to enjoy!
tips to make Marry Me Chickpeas
- Use fresh ingredients for the best flavor.
- Adjust the spice level to your liking by adding more or less red chili flakes.
- Feel free to experiment with other greens, such as kale or arugula, if you don’t have spinach.
variation
For a gluten-free version, serve the chickpeas over quinoa or use gluten-free bread. You can also add roasted vegetables for extra flavor and nutrition.
FAQs
Can I use fresh tomatoes instead of sun-dried tomatoes?
Yes, you can use fresh tomatoes, but sun-dried tomatoes give a richer flavor.
Is there a substitute for vegan cream?
You can use coconut cream or cashew cream as a substitute for vegan cream.
Can I make this recipe ahead of time?
Yes, this dish can be made ahead of time. Just reheat it before serving for the best taste.
Marry Me Chickpeas
Ingredients
Main ingredients
- 1 tablespoon olive oil
- 5 cloves garlic (minced)
- 1/2 cup sun dried tomatoes (chopped)
- 1/2 teaspoon oregano
- 1/2 teaspoon red chili flakes
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 15-ounce cans chickpeas (drained and rinsed)
- 1 cup vegetable broth
- 1 tablespoon tomato paste
- 1 cup vegan cream (See Notes)
- 2 cups baby spinach (sliced)
- 4-5 leaves fresh basil (chopped)
- 1/2 cup grated vegan parmesan cheese (optional)
Instructions
Cooking
- In a large sauté pan over low-medium heat, warm the olive oil.
- Add the garlic and cook for 1-2 minutes, stirring frequently, until fragrant.
- Stir in the sun dried tomatoes, oregano, red chili flakes, salt, and black pepper. Cook for 1 minute.
- Add the chickpeas, broth, tomato paste, cream, and spinach. Stir well.
- Bring to a gentle simmer over medium heat. Cook for about 5 minutes until warm and the spinach has wilted.
- Taste and adjust seasoning with more salt, pepper, or red pepper flakes as needed.
- Remove from heat and stir in the fresh basil and grated parmesan.
- Serve immediately with crusty bread for dipping, or on top of cooked rice, pasta, or a baked sweet potato.