Marry Me Chickpeas: A Vegan Twist on the Viral Classic
If you thought Marry Me Chicken was irresistible, wait until you try this plant-based version! Marry Me Chickpeas takes everything you love about the original—creamy, indulgent, and bursting with Tuscan flavors—and gives it a vegan-friendly twist. This one-pan meal is ready in just 15 minutes, making it perfect for busy weeknights, cozy date nights, or anytime you need a satisfying, protein-packed meal. Grab some crusty bread, because you won’t want to leave a single drop of this luscious sauce behind!
Why You’ll Love This Recipe
- Rich, Italian-inspired flavors – Sun-dried tomatoes, garlic, and basil bring classic Tuscan charm.
- Packed with protein – Two cans of chickpeas provide about 30 grams of plant-based protein.
- One-pan and super easy – Everything comes together in a single skillet in just 15 minutes.
How to Make Marry Me Chickpeas
Find the complete recipe with measurements in the recipe card below.
- Sauté the aromatics: Heat olive oil in a large pan over low-medium heat. Add minced garlic and cook until fragrant.
- Build the flavor: Stir in sun-dried tomatoes, oregano, red pepper flakes, salt, and black pepper. Let them bloom for a minute.
- Simmer to perfection: Add chickpeas, vegetable broth, tomato paste, vegan cream, and baby spinach. Let it simmer until the spinach wilts and the sauce thickens slightly.
- Garnish and serve: Remove from heat and stir in fresh basil and grated vegan parmesan. Serve with crusty bread, rice, pasta, or baked sweet potatoes.
Frequently Asked Questions
What is Marry Me Chicken?
Marry Me Chicken is a creamy, Tuscan-inspired dish featuring sun-dried tomato and garlic-infused sauce. The original recipe includes chicken and heavy cream, but this plant-based version swaps those for chickpeas and a rich dairy-free cream alternative.
Why is it called Marry Me Chickpeas?
Because this dish is so rich, creamy, and flavorful that it’s bound to win hearts! Whether you’re serving it for a romantic dinner or a comforting family meal, it’s pure love on a plate.
Can I use a different protein?
Absolutely! Swap the chickpeas for cannellini beans, baked tofu, or a vegan chicken alternative for a heartier dish.
How do I thicken the sauce?
For an ultra-luxurious texture, use homemade cashew cream. If your sauce is too thin, stir in a cornstarch slurry (1 tablespoon cornstarch + 3 tablespoons water) and simmer until thickened.
How do I store leftovers?
Store in an airtight container in the fridge for up to 5 days. Reheat in the microwave or on the stovetop until warmed through.
Instructions:
- Heat olive oil in a large sauté pan over low-medium heat. Add garlic and cook for 1-2 minutes, stirring frequently.
- Stir in sun-dried tomatoes, oregano, red chili flakes, salt, and black pepper. Cook for another minute.
- Add chickpeas, vegetable broth, tomato paste, vegan cream, and spinach. Stir well and bring to a gentle simmer. Cook for about 5 minutes until the spinach wilts and the sauce thickens slightly.
- Remove from heat and stir in fresh basil and vegan parmesan.
- Serve immediately with crusty bread, over rice, pasta, or even a baked sweet potato. Enjoy!
Recipe Notes:
- For a thicker sauce: Use homemade cashew cream or thicken with a cornstarch slurry.
- Vegan protein swaps: Try canned white beans, baked tofu, or your favorite vegan chicken substitute.
- Cream options: Ripple’s Half & Half, full-fat coconut milk, or unsweetened plant-based cream all work well.
Marry Me Chickpeas – One-Pan Vegan Dinner in 15 Minutes
- Total Time: 15 minutes
Description
If you thought Marry Me Chicken was irresistible, wait until you try this plant-based version! Marry Me Chickpeas takes everything you love about the original—creamy, indulgent, and bursting with Tuscan flavors—and gives it a vegan-friendly twist. This one-pan meal is ready in just 15 minutes, making it perfect for busy weeknights, cozy date nights, or anytime you need a satisfying, protein-packed meal. Grab some crusty bread, because you won’t want to leave a single drop of this luscious sauce behind!
Ingredients
- 1 tbsp olive oil
- 5 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 tsp oregano
- 1/2 tsp red chili flakes
- 1 tsp salt
- 1/4 tsp black pepper
- 2 (15-oz) cans chickpeas, drained and rinsed
- 1 cup vegetable broth
- 1 tbsp 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
Instructions
- Heat olive oil in a large sauté pan over low-medium heat. Add garlic and cook for 1-2 minutes, stirring frequently.
- Stir in sun-dried tomatoes, oregano, red chili flakes, salt, and black pepper. Cook for another minute.
- Add chickpeas, vegetable broth, tomato paste, vegan cream, and spinach. Stir well and bring to a gentle simmer. Cook for about 5 minutes until the spinach wilts and the sauce thickens slightly.
- Remove from heat and stir in fresh basil and vegan parmesan.
- Serve immediately with crusty bread, over rice, pasta, or even a baked sweet potato. Enjoy!
Notes
- For a thicker sauce: Use homemade cashew cream or thicken with a cornstarch slurry.
- Vegan protein swaps: Try canned white beans, baked tofu, or your favorite vegan chicken substitute.
- Cream options: Ripple’s Half & Half, full-fat coconut milk, or unsweetened plant-based cream all work well.
- Prep Time: 5
- Cook Time: 10
- Category: Dinner
Nutrition
- Calories: 294
- Fat: 15
- Carbohydrates: 33
- Protein: 10
This Marry Me Chickpeas recipe is a plant-based powerhouse, delivering bold flavors and creamy textures in every bite. Whether you’re a longtime vegan or just looking to incorporate more meatless meals into your diet, this dish is sure to become a staple in your kitchen!
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I’m Billy, a classically trained culinary school graduate from The Culinary Institute of America with over 12 years in the restaurant industry and over 19 years of cooking experience.
