It’s Lent, which means we are looking for meatless meals! Even when it’s not Lent, I do try to eat meatless meals a few times a week. It saves money and usually puts beans as the focus, which are high in fiber. Beans are customizable to just about any flavor profile, and in this recipe, we have chickpeas as the star. The “marry me” concept of a recipe usually involves sundried tomato, basil, and a creamy sauce. You can find recipes out there using chicken or pasta or sometimes both! I like enjoying these marry me chickpeas as is, but also served over orzo for an even more substantial meal.
Ingredients for Marry Me Chickpeas
- Olive oil: You can use regular olive oil in this recipe for marry me chickpeas, but if you’re using sundried tomatoes that are packed in oil, you can use the oil from that jar for even more flavor.
- Garlic: Measure with your heart; I usually use five large cloves of garlic but you can use less if you want.
- Tomato paste: Cooking the tomato paste for a few minutes after cooking the garlic in the olive oil is key for a deeper flavor.
- Salt and pepper: No notes needed!
- Chickpeas: I think that cannellini beans or gigante beans would also be great here! Any bean that has a milder flavor and texture will work.
- Sundried tomatoes: My love for sundried tomatoes runs deep. They are such a great way to add flavor to a dish and I always keep a jar in my pantry. For even more flavor, you can add the oil from the sundried tomatoes to the pan instead of olive oil in the beginning of the recipe when cooking the garlic.
- Oregano: A must for flavor!
- Vegetable broth: Chicken broth also works in this recipe, but to keep it truly vegetarian we are using vegetable broth.
- Heavy cream: This gives the perfect creaminess to the sauce. If you’re avoiding dairy, check out my trick for substituting heavy cream for raw cashes in my recipe for zuppa toscana.
- Red pepper flakes: I don’t like anything too spicy, but a pinch of red pepper flakes gives the perfect amount of heat. You can add more if you want it to be spicier!
- Spinach: I add a lot of spinach to this recipe because once it cooks down it takes up very little volume and we can pack a lot in!
- Fresh basil: Fresh basil is one of my favorite herbs. I love its subtle sweetness and the combination of fresh basil and sundried tomatoes is what we are looking for in a recipe with the “marry me” flavor profile.
- Parmesan Cheese: We mix parmesan cheese into the saucy chickpeas, and some freshly grated parmesan cheese on top sends this recipe to the next level!
How to Make Marry Me Chickpeas
- First, heat your olive oil and sauté your garlic. It will cook quickly so keep an eye on it! Add the tomato paste and stir for a few more minutes. While whisking, add in the broth and cream.
- Season with salt and pepper and add sundried tomatoes, oregano, and chickpeas. For a saucier recipe, use one can of chickpeas. I like to use two to keep this recipe high in protein and fiber! Once it’s bubbling, stir in the spinach and cook until wilted. Finally, add the fresh basil. Taste and adjust seasonings as needed!
- Serve topped with additional parmesan cheese and basil and a few slices of crusty bread for dunking in the creamy sauce!
This recipe reheats well if you need something to make ahead! These marry me chickpeas are a great meatless meal for Lent or anytime.
Marry Me Chickpeas
Cuisine: Vegetarian
Prep time:
Cook time:
Total time:
Serves: 2 servings
These marry me chickpeas are the perfect high fiber and protein meal that's completely vegetarian! Serve with crusty bread for dunking.
Ingredients
- 1 tbsp. olive oil (you can use the olive oil from the jar of sundried tomatoes for more flavor!)
- 4-5 cloves garlic, minced
- 2 tbsp. tomato paste
- 1 cup vegetable broth
- 1 cup heavy cream or half and half
- 1 tsp. salt
- ½ tsp. black pepper
- ½ cup julienned sundried tomatoes, chopped
- ½ tsp. oregano
- 1-2 cans chickpeas, rinsed and drained
- 3 big handfuls fresh spinach
- ¼ cup thinly sliced basil + more for topping
- ½ cup parmesan cheese + more for topping
- Crusty bread for serving
Instructions
- First, heat your olive oil and sauté your garlic. It will cook quickly so this will only take a few minutes. Add the tomato paste and stir for a few more minutes. While whisking, add in the broth and cream.
- Season with salt and pepper and add sundried tomatoes, oregano, and chickpeas. For a saucier recipe, use one can of chickpeas. For more protein and fiber, use two.
- Once it's bubbling, stir in the spinach and cook until wilted. Finally, add the fresh basil. Taste and adjust seasonings as needed!
- Serve topped with additional parmesan cheese and basil and a few slices of crusty bread for dunking in the creamy sauce!
Do you use jarred sun-dried tomatoes in oil or just dry sun-dried tomatoes? Any subs if you don’t want cream?
I used the ones in oil because I like to save the oil for other recipes where I can substitute it for olive oil! To substitute the heavy cream I pour boiling water over raw cashews and let it sit for about 10 minutes before blending in a high speed blender. I use this method for my dairy-free zuppa toscana!
It looks so good. I’m going to try this recipe.
This recipe lists a half cup of sun-dried tomatoes twice in the ingredients list (once Julianned and once not). Is that a mistake or should it really be a full cup of sun-dried tomatoes?
Thanks!