Ready to fall in love with a dish so good it’ll make you propose? Meet Marry Me Chickpeas, a creamy, dreamy, delicious recipe that combines big Mediterranean flavors with a rich cashew cream sauce. Perfect for impressing, a night in, or a healthy meal packed with plant-based goodness. This yummy recipe is gluten-free, oil-free, vegan, and ready in under 30 minutes.
This recipe makes four servings and pairs well with whole-grain pasta or brown rice.
Why It’s Called “Marry Me Chickpeas”
The name “Marry Me” comes from the big and comforting flavors of this dish. Like the famous “Marry Me Chicken” recipe, this vegan version swaps the chicken for chickpeas and a cashew-based sauce. It’s so good it’ll make someone propose!
What You'll Need
- Chickpeas
- Cashews
- Low-sodium vegetable broth
- Garlic
- Sundried tomatoes (dry-packed)
- Coconut aminos
- Oregano
- Smoked paprika
- Crushed red pepper flakes
- Black pepper
- Tomato paste
- Lemon
- Plain, unsweetened coconut milk
- Fresh spinach
- Fresh basil
- Optional: vegan parmesan cheese
How to Make Marry Me Chickpeas
Prepare the Cashew Cream Sauce
If you haven't soaked the cashews, add them to a small pot with water and bring to a gentle boil for 2 to 4 minutes. Turn off the heat and let them sit for 5 minutes in the hot water to continue to soften. Then, drain the cashews and add them to a high-speed blender with low-sodium vegetable broth, lemon juice, and plain unsweetened coconut milk. I love using my Nutribullet for this. Blend until smooth and creamy. Set aside.
Sauté the Aromatics
Heat a medium skillet over medium-low heat. I like using a seasoned cast-iron or nonstick skillet for this, but any skillet will work. Add garlic and, if necessary, a splash of water to keep the garlic from sticking. Gently cook for 1 to 2 minutes.
Add oregano, smoked paprika, chili flakes, and black pepper. Cook for another 30 seconds to toast the spices.
Add Other Base Ingredients
Stir in the tomato paste and coconut aminos. Add the rinsed and drained chickpeas and stir to coat the chickpeas in the tomato paste and other seasonings.
Pour in the cashew cream sauce and stir to incorporate. Cook for 5 to 7 minutes, stirring occasionally. The chickpeas should be heated through. Also, the sundried tomatoes will soften and absorb some of the liquid. This will also help to thicken the sauce. If the sauce gets too thick for your liking, add a little vegetable broth.
Wilt the Spinach and Finish with Basil
Add baby spinach to the skillet and wilt for 2-3 minutes. Stir in basil for a fresh finish. Salt to taste.
Serve and Enjoy!
Remove and serve. Garnish with extra basil or smoked paprika if you like. Or sprinkle a little vegan parmesan cheese. Serve whole-grain pasta or brown rice for a complete meal.
Store leftovers in the refrigerator for up to four days.
Cook Marry Me Chickpeas With Me
Tips for a Successful Marry Me Chickpeas
- Soak the Cashews: Soaking the cashews properly is key to a smooth, creamy sauce. If you’re short on time, boil the cashews for 2 to 4 minutes.
- Adjust the Heat: Adjust the red pepper chili flakes to your heat tolerance. You can omit it for a milder version.
- Good Sundried Tomatoes: Use fresh sundried tomatoes in the dry pack. They will rehydrate in the sauce, or you can soak them in hot water before adding to the skillet if you prefer them more soft.
- Use Fresh Herbs: Fresh basil takes it to the next level. If you don’t have it, use parsley or cilantro.
Variations
- Add More Veggies: Add mushrooms, zucchini, or bell peppers for extra texture and nutrients.
- Substitute the Spinach: Use kale, Swiss chard, or arugula instead of spinach.
- Substitute Tofu: Instead of chickpeas, you could use extra firm tofu. Cube or slice the tofu and cook it in the air fryer or oven for 10 to 15 minutes to firm up before cooking it with the sauce.
- Toppings: Add vegan parmesan cheese.
Health Benefits of This Marry Me Chickpeas
- Chickpeas are a rich source of plant-based protein, fiber, iron, magnesium, potassium, and folate.
- Cashews are healthy plant fats, magnesium, and zinc and add to the richness of this creamy sauce.
- Fresh spinach and basil contain vitamins A, C, and K and antioxidants.
- Sundried tomatoes are a concentrated source of lycopene, an antioxidant that’s good for heart health.
Frequently Asked Questions
Yes! Marry Me Chickpeas can be made in advance and stored in an airtight container in the fridge for up to 4 days. Reheat on the stovetop or in the microwave and add a splash of water or coconut milk if the sauce needs loosening.
Yes, but the texture will change when reheated. Thaw in the refrigerator and reheat on the stovetop with a splash of vegetable broth or coconut milk and stir well.
Serve with whole-grain pasta or brown rice. You could also use it as a filling for a sprouted grain tortilla wrap.
Marry Me Chickpeas is the ultimate comfort food that’s plant-based and nourishing. Whether you’re cooking for someone you love, a group of friends, or just yourself, this recipe will win hearts and have everyone asking for more. Give it a try, and let us know how it turned out for you.
Marry Me Chickpeas
- Total Time: 25 minutes
- Yield: 4 1x
- Diet: Vegan
Description
Ready to fall in love with a dish so good it’ll make you propose? Meet Marry Me Chickpeas, a creamy, dreamy, delicious recipe that combines big Mediterranean flavors with a rich cashew cream sauce. It's vegan, gluten-free, and no oil.
Ingredients
- ½ cup cashews, soaked (or quick boiled)
- ½ cup low sodium vegetable broth
- 1 cup plain, unsweetened coconut milk
- 1 Tablespoon lemon juice
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- ¼ teaspoon crushed red pepper flakes
- ⅛ teaspoon black pepper
- 1 Tablespoon coconut aminos (or regular aminos)
- 1 Tablespoon tomato paste
- ½ cup sundried tomatoes, julienned or chopped
- 2 15-ounce cans chickpeas, low sodium, drained and rinsed
- 2 to 3 cups fresh chopped spinach
- 4 to 6 fresh basil leaves, chopped or torn
Instructions
Prepare the Cashew Cream Sauce
If you haven't soaked the cashews, add them to a small pot with water and bring to a gentle boil for 2 to 4 minutes. Turn off the heat and let them sit for 5 minutes in the hot water to continue to soften. Then, drain the cashews and add them to a high-speed blender with low-sodium vegetable broth, lemon juice, and plain unsweetened coconut milk. I love using my Nutribullet for this. Blend until smooth and creamy. Set aside.
Sauté the Aromatics
Heat a medium skillet over medium-low heat. I like using a seasoned cast-iron or nonstick skillet for this, but any skillet will work. Add garlic and, if necessary, a splash of water to keep the garlic from sticking. Gently cook for 1 to 2 minutes.
Add oregano, smoked paprika, chili flakes, and black pepper. Cook for another 30 seconds to toast the spices.
Add Other Base Ingredients
Stir in the tomato paste and coconut aminos. Add the rinsed and drained chickpeas and stir to coat the chickpeas in the tomato paste and other seasonings.
Pour in the cashew cream sauce and stir to incorporate. Cook for 5 to 7 minutes, stirring occasionally. The chickpeas should be heated through. Also, the sundried tomatoes will soften and absorb some of the liquid. This will also help to thicken the sauce. If the sauce gets too thick for your liking, add a little vegetable broth.
Wilt the Spinach and Finish with Basil
Add baby spinach to the skillet and wilt for 2-3 minutes. Stir in basil for a fresh finish. Salt to taste.
Serve and Enjoy!
Remove and serve. Garnish with extra basil or smoked paprika if you like. Or sprinkle a little vegan parmesan cheese. Serve whole-grain pasta or brown rice for a complete meal.
Notes
EQUIPMENT / SUPPLIES
- Knife
- Cutting board
- Measuring cup
- Measuring spoons
- Small pot (to quick boil cashews)
- Medium skillet
- Cooking spoon
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch/Dinner Entrée
- Method: Stovetop
- Cuisine: Mediterranean
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