Dinner

Marry Me Chickpeas: Creamy Sun-Dried Tomato & Coconut Milk Vegan Dinner Recipe

ByJulian Dempsey December 13, 2025December 13, 2025

Introduction

Marry Me Chickpeas are a delicious and hearty dinner featuring tender chickpeas, chewy sun-dried tomatoes, and a creamy coconut milk sauce. This comforting dish can easily be made vegan, making it perfect for a quick and satisfying meal any night of the week.

The image shows a round white plate filled with a bed of white rice spread out as the base layer, topped with a creamy chickpea curry that has a light beige color with specks of red from tomatoes and green from chopped herbs. To the right side of the plate, resting on the rice and curry, is a piece of evenly browned naan bread sprinkled with tiny green parsley bits. The background surface is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons unsalted butter (vegan if necessary)
1 tablespoon minced garlic
1 tablespoon tomato paste
1 teaspoon salt, plus more to taste (about 2 teaspoons total used)
1 ½ teaspoons dried basil
½ teaspoon pepper
½ teaspoon paprika
½ cup vegetable broth
2 (13.5 oz) cans full-fat coconut milk
2 (15 oz) cans chickpeas, drained
1 cup packed baby spinach, chopped
½ cup finely grated parmesan cheese (vegan if necessary), plus more for serving
½ cup sun-dried tomatoes, drained from their oil and chopped

Instructions

Step 1: Melt the butter in a large non-stick skillet over medium heat.
Step 2: Add garlic, tomato paste, salt, dried basil, pepper, and paprika. Sauté for about 30 seconds until fragrant.
Step 3: Slowly whisk in the vegetable broth and coconut milk until well combined.
Step 4: Stir in the drained chickpeas and bring the mixture to a simmer.
Step 5: Let it simmer for 5 minutes or until the sauce thickens slightly and the chickpeas reach your desired texture.
Step 6: Stir in the chopped spinach, grated parmesan, and chopped sun-dried tomatoes. Taste and adjust seasoning as needed.
Step 7: Serve warm with rice, naan, mashed potatoes, or pasta for a satisfying meal.

Tips & Variations

For a vegan version, use plant-based butter and vegan parmesan or nutritional yeast in place of cheese.
Try adding a pinch of red pepper flakes for a bit of heat.
Swap baby spinach with kale or arugula for different greens.
If you prefer a thicker sauce, simmer a bit longer or add a teaspoon of cornstarch mixed with water.

Storage

Store leftover Marry Me Chickpeas in an airtight container in the refrigerator for 3 to 4 days. Reheat gently in the microwave or on the stove until warmed through. This dish is best enjoyed fresh but can be refrigerated for convenience.