Creamy Marry Me Chickpeas
You don’t have to be vegetarian to fall in love with these Marry Me Chickpeas! With their creamy, garlicky sauce and a hint of heat from red pepper flakes, there’s a reason “Marry Me” recipes like this one have taken over the internet, especially when they’re this quick to make!
Why You’ll Love This Marry Me Chickpeas Recipe
I used to be vegetarian, and chickpeas were one of my go-to proteins. I wish I had known about the whole “Marry Me” phenomenon back then, because this is probably my favorite chickpea recipe ever!
The sauce is garlicky, rich, and a little tangy from the sun-dried tomatoes, with a creamy finish that coats every bite. It’s simple enough for a weeknight but feels special enough to make for someone you really, really like. Here’s why I know you’ll love them:
- Made in one pan, in just 30 minutes – That’s pure dinner magic with minimal cleanup!
- They’re ultra-creamy and ultra-cozy – Like serious comfort food in a bowl.
- They’re plant-based (and adaptable) – Easy to make vegan/dairy-free!
Ingredients You Need
- Olive oil: Use a good drizzle to start, it helps the garlic and sun-dried tomatoes bloom with flavor.
- Garlic: Fresh garlic is key, but don’t let it brown!
- Sun-dried tomatoes: Bring a tangy, savory depth that balances the creamy sauce.
- Oregano, basil, thyme: A trio of dried herbs that gives this recipe its Italian-inspired flavor. Alternatively, you can use Italian seasoning.
- Red chili flakes: Add just a hint of heat!
- Salt and pepper: Season to taste.
- Chickpeas: Hearty, satisfying, and perfect for soaking up the sauce. Use canned for ease!
- Broth: Helps simmer and reduce the sauce. Vegetable broth keeps it vegetarian.
- Tomato paste: Concentrated flavor that adds richness and color.
- Heavy cream: Makes it luxuriously creamy! Swap for coconut cream to make it vegan.
- Baby spinach: Adds freshness and color right at the end. You can also throw in fresh basil leaves if you have them!
- Parmesan cheese: Brings a salty, umami punch. Use vegan parmesan or nutritional yeast for a plant-based version.
Variations & Add-Ins
- Swap the protein: Not a fan of chickpeas? Try white beans or tofu instead of chickpeas for variety.
- Add veggies: Mushrooms, zucchini, cherry tomatoes, or kale make great additions.
- Make it vegan: Use coconut milk or coconut cream (make sure it is the full fat, canned kind!) or cashew cream, and skip or sub the parmesan.
- Add heat: A pinch more chili flakes or a swirl of Calabrian chili paste for spice lovers.
How to Make Marry Me Chickpeas
For the full ingredients list and instructions, click here.- Sauté the aromatics: Heat a drizzle of olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 30 seconds to 1 minute, until fragrant but not browned.
- Add the flavor base: Stir in the chopped sun-dried tomatoes, oregano, basil, thyme, red chili flakes, salt, and pepper. Cook for another minute to let the flavors bloom.
- Simmer the chickpeas: Add the drained chickpeas, broth, and tomato paste. Stir well to combine, scraping up any bits from the bottom of the pan. Let the mixture simmer for 5–6 minutes, allowing the liquid to reduce slightly.
- Make it creamy: Pour in the heavy cream and stir until everything is well combined. Lower the heat and let it simmer for another 3–4 minutes, until the sauce thickens and coats the chickpeas.
- Add the greens and cheese: Stir in the baby spinach and cook just until wilted, about 1–2 minutes. Sprinkle in the grated Parmesan cheese and stir until melted and creamy.
- Taste and serve: Taste and adjust seasoning as needed. Serve warm on its own, over rice, pasta, or with crusty bread to soak up the sauce.
Tips for Success
- Simmer to thicken. Letting the sauce reduce for a few minutes helps it cling beautifully to the chickpeas.
- Use good sun-dried tomatoes. Oil-packed ones have the best flavor and add richness to the sauce.
- Chop the sun dried tomatoes before adding them! Personally, I like little bites of sun-dried tomatoes throughout. So I chop them into small pieces before using them.
- Adjust the creaminess. If it gets too thick, stir in a splash of broth right before serving!
Serving Suggestions
I made mine into a cozy bowl with rice and parmesan broccoli, and it was perfection. But this dish is incredibly versatile, it’s just as good with crusty bread, mashed potatoes, creamy polenta, couscous, or even tossed with pasta. Anything that can soak up that dreamy sauce is fair game!
Marry Me Chickpea Recipe FAQs
The “Marry Me” trend started with “Marry Me Chicken”, a creamy, herby, sun-dried tomato dish said to be so good it could inspire a marriage proposal. This version swaps the chicken for chickpeas, keeping all the flavor and charm, just in a plant-based way!
Marry me chickpeas keep well in the fridge for up to 4 days. The sauce will thicken as it cools, so just add a splash of broth or cream when reheating! This marry me chick peas recipe is actually great for meal prep at the beginning of the week!
Yes, you can! Just make sure they’re fully cooked before adding them to the recipe. Start with about ½ cup of dried chickpeas, soak them overnight, then simmer until tender in water (usually 45–60 minutes). You’ll end up with roughly the same amount as a 15-ounce can. Once cooked, use them as directed in the recipe, they’ll have a slightly firmer texture, which actually works beautifully with the creamy sauce.
More Recipes to Try
- Crispy Air Fryer Chickpeas
- Loaded Baked Potato
- Roasted Veggie Quinoa Bowl
- Parmesan Roasted Vegetables
Easy & Creamy Marry Me Chickpeas Recipe
Ingredients
Method
- Sauté the aromatics: Heat a drizzle of olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 30 seconds to 1 minute, until fragrant but not browned.
- Add the flavor base: Stir in the chopped sun-dried tomatoes, oregano, basil, thyme, red chili flakes, salt, and pepper. Cook for another minute to let the flavors bloom.
- Simmer the chickpeas: Add the drained chickpeas, broth, and tomato paste. Stir well to combine, scraping up any bits from the bottom of the pan. Let the mixture simmer for 5–6 minutes, allowing the liquid to reduce slightly.
- Make it creamy: Pour in the heavy cream and stir until everything is well combined. Lower the heat and let it simmer for another 3–4 minutes, until the sauce thickens and coats the chickpeas.
- Add the greens and cheese: Stir in the baby spinach and cook just until wilted, about 1–2 minutes. Sprinkle in the grated Parmesan cheese and stir until melted and creamy.
- Taste and serve: Taste and adjust seasoning as needed. Serve warm on its own, over rice, pasta, or with crusty bread to soak up the sauce.
