Description
Marry Me Chickpeas is a hearty and comforting plant-based main course that reimagines the popular “Marry Me” sauce in a delicious, easy vegetarian format. Creamy coconut milk, sun-dried tomatoes, baby spinach, and tender chickpeas create a silky, flavor-packed sauce that’s both weeknight-friendly and impressive enough for guests. Quick to make in one pan, it’s perfect for serving over rice, pasta, or with crusty bread.
Ingredients
Units
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1/2 cup sun-dried tomatoes (packed in oil), drained and sliced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon crushed red pepper flakes (optional)
Creamy Sauce
- 1 cup unsweetened coconut milk (from a can)
- 1/2 cup low-sodium vegetable broth
- 1/2 teaspoon salt (more to taste)
- 1/4 teaspoon freshly ground black pepper
Finishing Touches
- 2 cups baby spinach
- Juice of 1/2 lemon
- Fresh basil or parsley, for garnish (optional)
To Serve
- Rice, pasta, or crusty bread
Instructions
- Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
- Add Chickpeas & Tomatoes: Stir in the chickpeas, sun-dried tomatoes, oregano, thyme, and crushed red pepper flakes. Cook for 2-3 minutes to combine flavors.
- Create the Sauce: Pour in the coconut milk and vegetable broth. Add salt and black pepper. Bring to a gentle simmer, stirring well to combine all the ingredients.
- Simmer & Wilt Greens: Let the mixture simmer uncovered for about 7-8 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld together. Add the baby spinach and cook for another 2-3 minutes, just until wilted.
- Finish & Serve: Remove from heat. Stir in lemon juice and adjust seasoning if needed. Garnish with fresh basil or parsley, and serve hot over rice, pasta, or with crusty bread.
Notes
- If you prefer a creamier sauce, use full-fat coconut milk.
- Add a pinch of smoked paprika for a subtle smoky depth.
- Chickpeas can be swapped for white beans if desired.
- For a spicier dish, increase the crushed red pepper flakes.
- Leftovers keep well in the fridge for up to 3 days and reheat beautifully.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 340
- Sugar: 7g
- Sodium: 540mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg
