If a dish could sweep you off your feet, it would be this one. Inspired by the famed “Marry Me Chicken” recipe, this vegan version with chickpeas is just as creamy, flavorful, and absolutely irresistible. Packed with hearty chickpeas, sun-dried tomatoes, fresh spinach, and a luscious dairy-free sauce, this dish will make anyone say, “I do!” Whether you’re serving it for a romantic dinner or simply treating yourself, this is one recipe you’ll come back to time and time again.
Why “Marry Me” Chickpeas?
The name “Marry Me” comes from the idea that this dish is so good, it might just inspire a marriage proposal! While traditionally made with chicken, this plant-based twist offers the same rich and comforting flavors, with a healthier and more sustainable approach. The creamy coconut milk pairs perfectly with the nuttiness of chickpeas, the tanginess of sun-dried tomatoes, and the earthy freshness of spinach.
It’s a one-pot wonder, ready in under 30 minutes, making it perfect for busy weeknights or a cozy weekend dinner.
Ingredients
For the Dish:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 can (15 oz) chickpeas, drained and rinsed
- ½ cup sun-dried tomatoes, chopped
- 1 teaspoon dried oregano
- 1 teaspoon red pepper flakes (optional)
- 1 can (13.5 oz) coconut milk
- 1 cup vegetable broth
- 3 cups fresh spinach
- Salt and black pepper, to taste
Optional Garnishes:
- Fresh basil leaves
- Vegan Parmesan cheese
- Crusty bread or cooked rice for serving
Step-by-Step Instructions
Step 1: Sauté the Aromatics
- Heat the olive oil in a large skillet or pot over medium heat. Add the chopped onion and sauté for 3–4 minutes until softened and translucent.
- Stir in the minced garlic and cook for another minute, until fragrant.
Step 2: Add Chickpeas and Tomatoes
- Add the chickpeas and sun-dried tomatoes to the pan, stirring well to combine. Sprinkle in the oregano and red pepper flakes (if using) for a slight kick of heat.
Step 3: Create the Creamy Sauce
- Pour in the coconut milk and vegetable broth, stirring until everything is well incorporated. Bring the mixture to a gentle simmer.
Step 4: Wilt the Spinach
- Add the fresh spinach to the pan, stirring until it wilts into the sauce. This should take 2–3 minutes.
Step 5: Season to Taste
- Taste and adjust the seasoning with salt and black pepper as needed. For a tangier flavor, you can also add a splash of lemon juice at this stage.
Step 6: Serve and Garnish
- Serve the chickpeas in bowls with crusty bread, over rice, or alongside pasta. Garnish with fresh basil leaves and a sprinkle of vegan Parmesan cheese for an extra layer of flavor.
Tips for Success
- Sun-Dried Tomatoes: Use oil-packed sun-dried tomatoes for a richer flavor and softer texture. If using dry ones, soak them in warm water for 10 minutes before chopping.
- Consistency: For a thicker sauce, simmer the dish a little longer to reduce the liquid. For a thinner consistency, add a splash of vegetable broth.
- Coconut Milk Substitutions: If you’re not a fan of coconut milk, you can substitute it with cashew cream or almond milk, though the flavor will be slightly different.
Serving Suggestions
- Over Rice or Grains: Serve the chickpeas over fluffy basmati rice, quinoa, or couscous for a complete meal.
- With Bread: Pair with crusty sourdough or garlic bread to soak up the creamy sauce.
- As a Side Dish: This versatile dish can also work as a flavorful side for roasted vegetables or a fresh garden salad.
Possible Variations
- Tomato-Based Version:
- Swap the coconut milk for a can of diced tomatoes for a lighter, tomato-forward dish.
- Protein Boost:
- Add cooked lentils or white beans along with the chickpeas for an extra protein punch.
- Spicier Kick:
- Increase the red pepper flakes or stir in a tablespoon of harissa or chili paste for added heat.
- Cheesy Vegan Twist:
- Stir in a dollop of vegan cream cheese or cashew cheese for an even creamier texture.
- Herbaceous Flavor:
- Add fresh parsley or thyme instead of basil for a different herbal note.
Storage and Meal Prep Tips
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave.
- Freeze: This dish freezes beautifully! Allow it to cool completely, then freeze in individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Make Ahead: Prep the ingredients in advance (chop the onions, garlic, and sun-dried tomatoes) to make cooking a breeze.
