Marry Me Chickpeas Recipe
This quick and easy vegan dinner recipe is loaded with flavor as well as plant-based protein and fiber. It's easy to prepare at a moment's notice!
Servings: 4 Servings
Calories: 632kcal
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
Serving: 1Serving (of 4) | Calories: 632kcal | Carbohydrates: 65g | Protein: 22g | Fat: 35g | Saturated Fat: 18g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Sodium: 1718mg | Fiber: 21g | Sugar: 16g