Vegan Marry Me Chickpeas

I discovered this recipe by accident when I was trying to make something fancy for date night but realized I only had a can of chickpeas and some basic pantry staples. My husband took one bite and jokingly said, “This is so good, I’d marry you all over again for it.” The name stuck.

The funny thing is, this dish looks like you spent hours in the kitchen, but it comes together in about 20 minutes. It’s basically chickpeas swimming in a creamy, garlicky tomato sauce that’s rich enough to impress anyone. I’ve served it to friends who had no idea how simple it was to make.

What Kind of Chickpeas Should I Use?

For this recipe, canned chickpeas are your best friend since they’re already cooked and ready to go. You can use any brand you like, but I’d recommend sticking with regular chickpeas rather than the reduced-sodium versions since we’re draining and rinsing them anyway. If you’re feeling ambitious, you can absolutely use dried chickpeas that you’ve cooked yourself – just make sure they’re tender and fully cooked before adding them to the recipe. Either way, give those canned chickpeas a good rinse in a colander to remove any excess sodium and that slightly metallic taste from the can liquid.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some easy substitutions you can make:

• Vegan cream: If you don’t have vegan cream, coconut cream from a can works great – just use the thick part from the top. Regular heavy cream or half-and-half will work too if you’re not keeping it vegan.
• Sun dried tomatoes: No sun dried tomatoes? Try using cherry tomatoes cut in half, or even regular diced tomatoes. You might want to cook them a bit longer to concentrate the flavors.
• Baby spinach: Regular spinach works fine – just chop it up a bit. You can also swap in kale (remove the stems first) or even arugula for a peppery kick.
• Vegetable broth: Chicken broth is a good substitute if you have it, or you can use water with an extra pinch of salt and maybe a bouillon cube.
• Vegan parmesan: Regular parmesan cheese works if you’re not going vegan, or you can skip the cheese altogether – the dish will still be tasty.
• Fresh basil: Dried basil can work in a pinch – just use about 1 teaspoon instead of the fresh leaves. Add it earlier in the cooking process with the other dried herbs.

Watch Out for These Mistakes While Cooking

The biggest mistake when making Marry Me Chickpeas is rushing the garlic – burnt garlic will make your entire dish taste bitter, so keep the heat at medium and stir constantly until it’s just fragrant and golden.

Another common error is adding the vegan cream too early or at too high heat, which can cause it to curdle or separate, so always reduce the heat to low before stirring in the cream and let the mixture simmer gently.

Don’t skip draining and rinsing your chickpeas thoroughly, as the canned liquid can make your sauce too salty and thin, and be sure to add the spinach at the very end since it wilts quickly and can become mushy if overcooked.

For the best flavor, let the sun-dried tomatoes and spices bloom in the oil for about a minute before adding other ingredients, which helps release their oils and creates a richer base for your sauce.

What to Serve With Marry Me Chickpeas?

This saucy, creamy chickpea dish is perfect over a bed of fluffy rice, pasta, or even quinoa to soak up all that delicious sauce. I love serving it with some crusty bread or garlic naan on the side for extra dipping action. Since it’s already packed with protein from the chickpeas, you can keep it simple with just a light side salad dressed with lemon vinaigrette to balance out the richness. For a heartier meal, try spooning it over roasted vegetables like zucchini or bell peppers, or even stuff it into pita pockets for a fun handheld option.

Storage Instructions

Refrigerate: This creamy chickpea dish keeps really well in the fridge for up to 4 days in an airtight container. The flavors actually get even better after sitting overnight, so it’s perfect for meal prep. I like to make a big batch on Sunday and enjoy it throughout the week over pasta or with crusty bread.

Freeze: You can freeze this for up to 3 months, though the cream sauce might separate a little when thawed. Store it in freezer-safe containers or bags, leaving some room for expansion. I usually freeze individual portions so I can grab just what I need for a quick dinner.

Warm Up: Gently reheat on the stovetop over medium-low heat, stirring occasionally and adding a splash of vegetable broth if it seems too thick. You can also microwave it in 30-second intervals, stirring between each one. If the sauce looks separated after freezing, just stir it well while heating and it usually comes back together nicely.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 950-1050
• Protein: 28-34 g
• Fat: 34-40 g
• Carbohydrates: 120-140 g

Ingredients

For the skillet:

• 1 tbsp olive oil
• 5 garlic cloves, minced
• 1/2 cup chopped sun-dried tomatoes
• 1/2 tsp dried oregano
• 1/2 tsp crushed red pepper flakes
• 1 tsp salt
• 1/4 tsp ground black pepper
• 2 cans (15 oz each) chickpeas, rinsed and drained
• 1 cup vegetable broth
• 1 tbsp tomato paste
• 1 cup plant-based cream (see notes)
• 2 cups sliced baby spinach

For garnish:

• 4 to 5 fresh basil leaves, chopped
• Optional: 1/2 cup shredded vegan parmesan cheese (violife brand recommended)

Step 1: Sauté the Aromatics

• 1 tbsp olive oil
• 5 garlic cloves, minced

In a large sauté pan over low-medium heat, warm the olive oil.

Add the minced garlic and cook for 1-2 minutes, stirring frequently, until the garlic is fragrant but not browned.

Step 2: Add Flavor Base

• 1/2 cup chopped sun-dried tomatoes
• 1/2 tsp dried oregano
• 1/2 tsp crushed red pepper flakes
• 1 tsp salt
• 1/4 tsp ground black pepper

Stir in the chopped sun-dried tomatoes, dried oregano, crushed red pepper flakes, salt, and ground black pepper.

Cook for about 1 minute until the mixture becomes aromatic and evenly mixed.

Step 3: Simmer with Chickpeas and Spinach

• 2 cans (15 oz each) chickpeas, rinsed and drained
• 1 cup vegetable broth
• 1 tbsp tomato paste
• 1 cup plant-based cream (see Notes)
• 2 cups sliced baby spinach

Add the rinsed and drained chickpeas, vegetable broth, tomato paste, plant-based cream, and sliced baby spinach to the pan.

Stir well to combine, then bring to a gentle simmer over medium heat.

Cook for about 5 minutes, stirring occasionally, until the chickpeas are heated through and the spinach has wilted.

Taste and adjust with more salt, pepper, or red pepper flakes if desired.

I find the dish more comforting when the sun-dried tomatoes are thoroughly softened, so don’t hesitate to simmer a bit longer if you like.

Step 4: Finish with Basil and Parmesan

• 4 to 5 fresh basil leaves, chopped
• optional: 1/2 cup shredded vegan parmesan cheese (Violife brand recommended)

Remove the pan from heat and stir in the chopped fresh basil.

If using, sprinkle in the shredded vegan parmesan cheese and stir until just combined.

Serve warm, ideally with your favorite crusty bread, rice, pasta, or a baked sweet potato.

Vegan Marry Me Chickpeas

Delicious Vegan Marry Me Chickpeas recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 8 minutes mins

Cook Time 17 minutes mins

Total Time 25 minutes mins

Servings 4

Calories 1000 kcal

Ingredients

  

For the skillet:

• 1 tbsp olive oil
• 5 garlic cloves, minced
• 1/2 cup chopped sun-dried tomatoes
• 1/2 tsp dried oregano
• 1/2 tsp crushed red pepper flakes
• 1 tsp salt
• 1/4 tsp ground black pepper
• 2 cans (15 oz each) chickpeas, rinsed and drained
• 1 cup vegetable broth
• 1 tbsp tomato paste
• 1 cup plant-based cream (see Notes)
• 2 cups sliced baby spinach

For garnish:

• 4 to 5 fresh basil leaves, chopped
• optional: 1/2 cup shredded vegan parmesan cheese (Violife brand recommended)

Instructions

 

• In a large sauté pan over low-medium heat, warm the olive oil. Add the minced garlic and cook for 1-2 minutes, stirring frequently, until the garlic is fragrant but not browned.
• Stir in the chopped sun-dried tomatoes, dried oregano, crushed red pepper flakes, salt, and ground black pepper. Cook for about 1 minute until the mixture becomes aromatic and evenly mixed.
• Add the rinsed and drained chickpeas, vegetable broth, tomato paste, plant-based cream, and sliced baby spinach to the pan. Stir well to combine, then bring to a gentle simmer over medium heat. Cook for about 5 minutes, stirring occasionally, until the chickpeas are heated through and the spinach has wilted. Taste and adjust with more salt, pepper, or red pepper flakes if desired. I find the dish more comforting when the sun-dried tomatoes are thoroughly softened, so don't hesitate to simmer a bit longer if you like.
• Remove the pan from heat and stir in the chopped fresh basil. If using, sprinkle in the shredded vegan parmesan cheese and stir until just combined. Serve warm, ideally with your favorite crusty bread, rice, pasta, or a baked sweet potato.