Marry Me Chickpeas: 20-Minute Creamy Comfort
This Marry Me Chickpeas recipe will live up to its name – a dish featuring tender chickpeas enveloped in a luxurious tomato sauce that is perfect for cozy nights. This easy recipe is sure to become a weeknight staple.
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Marry Me Chickpea is a vegetarian take on the popular Marry Me Chicken. This recipe is not just about the playful name; it is also incredibly flavorful and surprisingly simple to prepare.
This dish features tender chickpeas bathed in a rich, creamy tomato sauce bursting with sun-dried tomatoes, garlic, and warm spices. The name itself originates from the idea that this dish is so delicious that it could inspire a marriage proposal.
This dish is ready in 20 minutes with minimal ingredients. Enjoy it as a comforting main course served over pasta, rice, or crusty bread for a delicious meal.
Ingredients
Cooked chickpeas: You can either use canned chickpeas or cook dried chickpeas at home.
Sun-Dried Tomatoes in Oil: These tomatoes are packed with intense flavor and add a rich, tangy sweetness to the dish. Reserve the oil for cooking as it carries the infused flavors.
Dairy (Heavy Cream, Parmesan Cheese): Heavy cream enriches the sauce with its creamy texture, while Parmesan cheese adds a salty umami richness. For a dairy-free option, you can substitute with coconut cream and nutritional yeast, respectively.
See the recipe card for the complete list of ingredients and quantities.
Step-by-step Instructions
Step 1: Place a frying pan or Dutch oven on medium heat and add oil from the sun-dried tomato jar. Add shallots and garlic. Saute for 3 minutes or until the onion begins to soften. Add the sun-dried tomatoes and cook until they begin to soften – about 2 minutes.
Step 2: Stir in chickpeas, vegetable broth, Italian seasoning, paprika, salt, and pepper. Bring it to a boil and cook for 6-8 minutes or until the mixture begins to reduce slightly.
Step 3: Slowly add the cream and mix gently. Simmer for one minute, then turn off the heat.
Step 4: Stir in the parmesan cheese and mix gently.
Expert Tips
- Utilize the oil from the jar of sun-dried tomatoes to sauté shallots and garlic. This adds an extra layer of flavor and richness to the dish.
- Adjust the amount of heavy cream according to your preference for creaminess.
- You can substitute other beans like cannellini, kidney, or white beans for a different flavor profile.
- For leftovers, store the cooled dish in an airtight container in the refrigerator for up to 3-4 days or in the freezer for up to one month.
Serving Suggestions
For a satisfying meal, serve Marry Me Chickpeas over pasta or rice, allowing the creamy tomato sauce to coat every bite. Accompany it with crusty bread to mop up the delicious sauce, or enjoy it as a flavorful side dish alongside your favorite protein.
More Chickpea Recipes
- If you’re craving exotic flavors, don’t miss this vegan Moroccan Chickpea Salad recipe featuring a delightful blend of spices and textures.”
- Looking for a hearty yet portable option? Try this Chickpea Salad Sandwich recipe for a satisfying meal on the go.”
- For a more substantial meal, dive into our Chickpea Eggplant Buddha Bowl recipe, brimming with wholesome ingredients and rich flavors.
- Crave something creamy? Try this Chickpea Deviled Eggs. Bursting with savory spices and creamy filling, they’re a delightful twist on a classic appetizer that’s sure to please any palate.
- Spice up your side dishes with this easy vegan alternative to coleslaw! The Roasted Chickpea Crunch Salad is a breeze to prepare. It offers a unique textural contrast and protein boost compared to traditional coleslaw, all ready in no time.
Recipe FAQs
Absolutely! Substitute the heavy cream with coconut cream for a dairy-free alternative, and omit the Parmesan cheese or use a dairy-free cheese alternative.
Add more broth or water for a thinner consistency, or simmer longer to reduce and thicken.
Chopped fresh tomatoes or tomato paste can be used, though the flavor profile will be slightly different.
Yes, you can use dried chickpeas, but you’ll need to soak and cook them before incorporating them into the recipe.
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Equipment
Ingredients
- 2 15 oz can chickpeas
- 2 tablespoons oil from sun-dried tomatoes jar
- 2 shallots finely chopped
- 2 cloves garlic minced
- 1 cup sun-dried tomatoes in oil cut into thin strips
- 1½ cups vegetable broth
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 teaspoon paprika
- ½ cup heavy cream
- ½ cup parmesan cheese
- 2 tablespoons parsley
Instructions
- Place a frying pan or Dutch oven on medium heat and add oil from the sun-dried tomato jar. Add shallots and garlic. Saute for 3 minutes or until the onion begins to soften.
- Add the sun-dried tomatoes and cook until they begin to soften – about 2 minutes.
- Stir in chickpeas, vegetable broth, Italian seasoning, paprika, salt, and pepper. Bring it to a boil and cook for 6-8 minutes or until the mixture begins to reduce slightly.
- Slowly add the cream and mix gently. Simmer for one minute, then turn off the heat. Stir in the parmesan cheese and mix gently. Top with parsley and serve.
Notes
- Utilize the oil from the jar of sun-dried tomatoes to sauté shallots and garlic. This adds an extra layer of flavor and richness to the dish.
- Adjust the amount of heavy cream according to your preference for creaminess.
- You can substitute other beans like cannellini, kidney, or white beans for a different flavor profile.
Nutrition
