Marry Me Chickpeas

An overhead image of marry me chickepas served on a plate with rice.

Course: Main Course

Cuisine: Italian

Diet: Vegan, Vegetarian

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: servings

Calories: 577kcal

Author: Shruthi Baskaran-Makanju

Vegan "Marry Me" chickpeas simmered in a silky sun-dried tomato coconut cream sauce. Cozy, quick, pantry-friendly, and perfect over pasta, rice, or bread

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Ingredients

2 tablespoons olive oil
1 cup onion finely chopped
1 tablespoon garlic minced
½ teaspoon red chili flakes adjust to taste
2 teaspoons dried Italian herbs oregano, thyme, basil
½ cup oil-packed sun-dried tomatoes drained and chopped
30 oz chickpeas 2 cans (15 oz each), drained and rinsed
1 cup vegetable broth
1 cup full-fat coconut milk unsweetened
2 tablespoons nutritional yeast optional
1 teaspoon lemon juice freshly squeezed, from ½ lemon
1 teaspoon salt adjust to taste
½ teaspoon black pepper adjust to taste
1 tablespoon fresh basil chopped, for garnish

Instructions

Heat olive oil in a large skillet over medium heat. Add the onion and sauté until soft and translucent, about 5 minutes.
Stir in the garlic, chili flakes, and Italian herbs. Cook 30–60 seconds until fragrant—do not brown the garlic.
Add the sun-dried tomatoes and chickpeas, stirring well to coat them in the aromatics.
Pour in the vegetable broth and coconut milk. Stir and bring to a gentle simmer.
Simmer uncovered for 12–15 minutes, until the sauce thickens. It should coat the back of a spoon and cling lightly to the chickpeas.
For a creamier texture, lightly mash some chickpeas with the back of a spoon.
Stir in the nutritional yeast (if using) and lemon juice. Taste and adjust with salt and pepper.
Garnish with fresh basil and serve over pasta, rice, quinoa, or crusty bread.

Notes

Stir in baby spinach or kale at the end for extra greens.
Leftovers keep 4 days refrigerated.
Freeze up to 2 months; thaw overnight and reheat gently with a splash of broth.

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