Description
These Marry Me Chickpeas are a delicious and hearty plant-based dinner featuring tender chickpeas, chewy sun-dried tomatoes, and a rich, creamy coconut milk sauce. This comforting dish is infused with aromatic spices and fresh baby spinach, making it a perfect quick vegan dinner option that pleases the whole family.
Ingredients
Scale
Sauce & Seasonings
- 2 tablespoons unsalted butter (vegan if necessary)
- 1 tablespoon minced garlic
- 1 tablespoon tomato paste
- 1 teaspoon salt plus more to taste (used about 2 teaspoons)
- 1 ½ teaspoon dried basil
- ½ teaspoon pepper
- ½ teaspoon paprika
- ½ cup vegetable broth
- 2 (13.5 oz) cans full-fat coconut milk
Main Ingredients
- 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 oil and chopped
Instructions
- Melt Butter: Heat 2 tablespoons of unsalted butter in a large non-stick skillet over medium heat until melted and slightly bubbling.
- Sauté Aromatics: Add 1 tablespoon minced garlic, 1 tablespoon tomato paste, 1 teaspoon salt, 1 ½ teaspoons dried basil, ½ teaspoon pepper, and ½ teaspoon paprika to the butter. Sauté for about 30 seconds to release the flavors.
- Add Liquids and Chickpeas: Slowly whisk in ½ cup vegetable broth and 2 cans of full-fat coconut milk. Stir in the drained chickpeas to combine evenly.
- Simmer Sauce: Bring the mixture to a gentle simmer. Let it cook for 5 minutes or until the sauce thickens slightly and the chickpeas reach your preferred tenderness.
- Finish the Dish: Stir in 1 cup chopped baby spinach, ½ cup finely grated parmesan cheese, and ½ cup chopped sun-dried tomatoes. Taste and adjust seasoning adding more salt if needed.
- Serve: Plate the creamy chickpeas with your choice of carb such as rice, naan, mashed potatoes, or pasta. Optionally garnish with extra parmesan cheese.
Notes
- Use vegan butter and vegan parmesan to keep the dish fully plant-based.
- If you prefer a thicker sauce, simmer a bit longer until desired consistency is reached.
- Sun-dried tomatoes packed in oil provide better flavor but can be rehydrated if using dry ones.
- Store leftovers in the refrigerator for 3-4 days.
- Reheat gently in the microwave or on the stovetop until warmed through.
- This recipe pairs well with a variety of grains and breads for a satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: American
Keywords: 30 minute dinner, coconut milk sauce, creamy sun-dried tomato sauce, healthy dinner recipe, marry me chickpeas, plant-based protein, quick vegan dinner, vegan dinner recipe, vegan protein
