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
Scale
- 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