Marry Me Chickpeas

This one-pan Marry Me Chickpeas recipe puts a vegan twist on the viral comfort food, Marry Me Chicken! Get ready to fall in love with this indulgent 15-minute meal.

Prep time: PT5M

Cook time: PT10M

Total time: PT15M

Rating

4.96 stars (165 reviews)

Keywords

marry me chickpeas

Ingredients

1 tablespoon olive oil
5 cloves garlic (minced)
1/2 cup sun dried tomatoes (chopped)
1/2 teaspoon oregano
1/2 teaspoon red chili flakes
1 teaspoon salt
1/4 teaspoon ground black pepper
(2) 15-ounce cans chickpeas (drained and rinsed)
1 cup vegetable broth
1 tablespoon tomato paste
1 cup vegan cream (See Notes)
2 cups baby spinach (sliced)
4-5 fresh basil leaves (chopped)
optional: 1/2 cup grated vegan parmesan cheese (I used Violife)

Cuisine

Italian-inspired

Steps

In a large sauté pan over low-medium heat, warm the olive oil. Add the garlic and cook for 1-2 minutes, stirring frequently, until fragrant.
Stir in the sun dried tomatoes, oregano, red chili flakes, salt and black pepper. Cook for 1 minute.
Now add the chickpeas, broth, tomato paste, cream and spinach and stir well. Bring to a gentle simmer over medium heat and cook for about 5 minutes, until warm and the spinach has wilted. Taste; add more salt, pepper or red pepper flakes as desired.
Remove from heat and stir in the fresh basil and grated parmesan. Serve immediately with crusty bread for dipping, or on to of cooked rice, pasta or even a baked sweet potato. Enjoy!

Nutitrion

Serving Size: 1 of 6 servings
Calories: 294 kcal
Carbohydrates: 33 g
Protein: 10 g
Fat: 15 g
Saturated Fat: 8 g
Sodium: 690 mg
Sugar: 8 g
Unsaturated Fat: 4 g

Reviews

Nora H on 2026-06-08 (5 stars):
I made it per recipe except I used real dairy cream and substituted vegetable broth for a cup of water with a tsp of Knorr powdered chicken bouillon. I also did a small cornstarch slurry to thicken. Turned out delicious! Will be making for company next weekend!
Mary-Ellen Landry on 2026-05-25 (5 stars):
Incredibly smooth, rice and pairs nicely with sourdough, on rice or just on its' own. This is definitely on our meal rotation and will be one to share with others. We used the 'make your own cashew cream' option- just no other for us. SO good! Thank you Nora for all you do to knock it out of the park with your recipes. As plant-based vegans we love to show people that if "food tastes good, it tastes good" no animal products needed. Healthy, and compassionate for the animals and the planet. I call that a triple win!
Susie liebschner on 2026-05-15 (5 stars):
I am eating this right now and had to take a moment to tell you how fantastic it is! 5 million stars!
CH on 2026-05-13 (5 stars):
I've challenged myself to eat vegan for a week and this was a great addition to the menu. I ate it with spaghetti and used chard instead of spinach. I learned how to make my own cashew cream and vegan Parm. Rich and creamy and delicious! Worthy of my regular rotation even when vegan isn't required.
Bill on 2026-05-11 (5 stars):
This is very good. I did not make this completely vegan; used real Parmesan and cream, but delicious. Might cut back on the salt next time. Used kale as some others have. Cooked it down first in the broth and all the seasonings, and then the chickpeas at the end.
Emma Beamish on 2026-04-29 (5 stars):
I made this for the first time last night and everyone is raving about it - all left-overs have gone to school/work with crusty bread for lunch today too ;-) very tasty. Tip: we used a brand called Bold Beans and their queen chickpeas worked so well. no need for the broth as the chickpea stock is just water and salt - thank you for the recipe!
Natalia on 2026-04-22 (5 stars):
I just recently went back being vegan and I’m still finding my footing with it. I just made this recipe for the first time tonight, I used homemade cashew cream and I followed your instructions exactly and it was AMAZING! I’ll definitely be adding this to my weekly rotation. Thanks for helping make my transition back to vegan so delicious!
Jess on 2026-04-10 (5 stars):
This was delicious. We made it with regular cream and parmesan and everyone enjoyed it.
Megan on 2026-04-09 (5 stars):
We're not vegan so we use real cream and cheese for this. It has become a weeknight staple in our house. Cheap, quick, nutritious and soooo good!
Joe on 2026-04-09 (5 stars):
Super easy and simple, and very very good. I smashed the leftover and added little olive oil and water which turned it to a great bread spread.
Cindy Murdock on 2026-04-06 (5 stars):
Fantastic recipe. I used coconut milk. Can't eat spinach so used extra sun dried tomatoes. Made the corn starch slurry and it was wonderful. I just found my favorite vegan recipe. Thank you.