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Easy 30-Minute Marry Me Chickpeas requires just one skillet and a handful of basic ingredients. Packed with creamy, savory flavors, this hearty vegetarian main dish makes a satisfying meatless meal.
For my fellow bean lovers, this quick and easy Marry Me Chickpeas recipe may just be your new favorite dinner!
It comes together in 20-30 minutes flat, requires one large pan or pot, and results in a hearty, delicious meal that is positively packed with rustic flavors from some romantic countryside far, far away.
In case you’re new to the concept of “marry me” recipes, they typically involve a creamy sun-dried tomato sauce with plenty of garlic for a flavor that says, “unbelievable”
If you’ve followed The Roasted Root for a while, you’ve seen this in my Marry Me Salmon and my Marry Me Chicken Pasta.
This easy vegetarian version is still a flavor-packed dish, and it is so quick to toss together that it is perfect for busy weeknights. Plus, it tastes even better the next day!
Ingredient Notes:
Chickpeas (Garbanzo Beans): Pick up two cans of chickpeas (also known as garbanzo beans) or white beans to make this easy plant-based recipe. Butter beans or cannellini beans work too.
Chickpeas contain a good source of dietary fiber and also bring plant-based protein when combined with brown rice.
Sun-Dried Tomatoes: The star of the show! A full jar of sun-dried tomatoes provides a rustic sweet and tangy flavor that makes you feel like you’re enjoying an evening in Tuscany.
Full-Fat Canned Coconut Milk or Heavy Cream: The base of the creamy sauce is either full fat coconut milk for a dairy-free option or heavy cream.
I like using coconut milk because I limit my dairy intake. Just be sure to use full-fat coconut milk, not light coconut milk for the best flavor.
Onion and Garlic: Yellow onion and fresh garlic cloves bring a big boost of flavor.
Baby Spinach: Here for the nutrients, fresh spinach adds iron, Vitamin K1, lutein and zeaxanthin.
Lemon Zest and Lemon Juice: Fresh lemon zest and lemon juice (or vinegar) bring a refreshing tangy flavor to offset the richness.
Paprika: A little sweet paprika brings a slightly smoky flavor. Adjust the amount as needed.
Sea Salt and Black Pepper: Season the meal to your personal taste with salt and pepper.
Avocado Oil: Used to sauté the onion and garlic. Olive oil works here too when cooking over medium heat.
Recipe Adaptations:
- Add kalamata olives, capers, artichoke hearts, and/or parmesan cheese for extra flavor. To keep it vegan, use nutritional yeast instead of parmesan for a cheesy flavor.
- Toss in some extra veggies such as broccoli, cauliflower, zucchini, cherry tomatoes, sweet potatoes, carrots, fresh herbs, extra greens, etc.
- If you’re a meat eater, add some rotisserie chicken or sauteed shrimp for a heartier meal.
- Add in some fresh basil or Italian seasoning at the end of cooking if you’d like.
- For more pronounced tomato flavor, add 1 tablespoon of tomato paste.
- If you like a lot of sauce, you can use more coconut milk or add 1/2 cup of vegetable broth.
- Toss in a pinch of red pepper flakes for a little spice.
How to Make Marry Me Chickpeas:
Heat the avocado oil in a large skillet over medium-high heat. Sauté the onion, stirring occasionally, until the onion softens, about 5-8 minutes. Stir in the minced garlic and continue sautéing another 2-3 minutes, or until the garlic is fragrant.
Add in the chickpeas, coconut milk, paprika, lemon zest, lemon juice, and sun-dried tomatoes and stir well. Bring the mixture to a full but controlled boil.
Cook, stirring occasionally, until the coconut milk thickens a bit, about 5-8 minutes. Stir in the chopped spinach, sea salt and black pepper and continue cooking another couple of minutes until the spinach has wilted.
Serve marry me chickpeas over brown rice or over creamy polenta with toasted bread or garlic bread. I like going with buttered crusty bread for the tastiest dinner.
Storage Options:
- Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freezer: Transfer leftovers to a large zip lock bag, freezer bag, or freezer-safe container and freeze for up to 2 months.
This vegetarian twist on marry me chicken is perfect for date night or for meal prep. The chickpea version is just as satisfying, as it makes you feel full.
Plus, those saucy chickpeas in the creamy Tuscan sauce are just impossible not to love!
More Quick and Easy Vegetarian Meals:
- Roasted Garlic Kale Spaghetti Squash with Sun-Dried Tomatoes
- Sweet Potato Kale Salad
- Easy Chana Saag
- Sweet Potato Black Bean Bowls
- Moroccan Butternut Squash and Sweet Potato Tagine
Marry Me Chickpeas Recipe
Ingredients
- 1 Tbsp avocado oil
- ½ yellow onion, finely chopped
- 5 cloves garlic, minced
- 2 (15-oz) cans chickpeas, drained and rinsed
- 1 (15-oz) can full-fat coconut milk
- ½ tsp paprika
- 1 lemon, zested (about 1 tsp zest)
- 1 Tbsp lemon juice , or rice vinegar
- 1 (8.5-oz) jar sun-dried tomatoes, drained
- 4 cups baby spinach, chopped
- ½ tsp sea salt, to taste
- ¼ tsp black pepper, to taste
Optional Additions:
- 1/2 cup kalamata olives, pitted and sliced
- 1 Tbsp capers
- 1 cup artichoke hearts, chopped
- 1 cup parmesan cheese
Instructions
- Heat the avocado oil in a large skillet over medium-high heat. Saute the onion, stirring occasionally, until the onion softens, about 5-8 minutes. Stir in the minced garlic and continue sauteeing another 2-3 minutes, or until the garlic is fragrant.
- Add in the chickpeas, coconut milk, paprika, lemon zest, lemon juice, and sun-dried tomatoes and stir well. Bring the mixture to a full but controlled boil. Cook, stirring occasionally, until the coconut milk thickens a bit, about 5-8 minutes. Stir in the chopped spinach, sea salt and black pepper and continue cooking another couple of minutes until the spinach has wilted.
- Serve marry me chickpeas over brown rice or over creamy polenta with toasted bread or garlic bread. I like going with buttered crusty bread for the tastiest dinner.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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