Marry Me Chickpeas is a dish so good it'll make you propose. This creamy, delicious recipe combines big Mediterranean flavors with a rich cashew cream sauce in under 30 minutes. If you like it creamy, check out our garlicky kale.
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Marry Me Chickpeas is 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 three 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!
Health Benefits of This Dish
- Chickpeas are a rich source of plant-based protein, fiber, iron, magnesium, potassium, and folate.
- Cashews provide 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.
What You'll Need
- Chickpeas: These legumes contribute to both the texture and nutritional value of the dish.
- Cashews: When blended, cashews are the base of a creamy sauce, offering healthy fats that enhance the dish's richness.
- Sundried tomatoes (dry-packed): These introduce a concentrated tomato flavor and chewy texture, enriching the dish's complexity.
A full ingredient list with exact amounts can be found in the recipe card below.
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.
How to Prepare
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.
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.
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Recipe FAQs
Marry Me Chickpeas is a plant-based take on a viral recipe called Marry Me Chicken. The original dish is made with heavy cream, cheese, and chicken. The chickpea version replaces chicken with chickpeas and a cream sauce made with cashews instead of dairy, making it a delicious and healthy vegan version of the original.
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.
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Marry Me Chickpeas Recipe
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
- 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.
- Leftovers: Store leftovers in the refrigerator for up to four days.
Gigi & Sersie
This is so yummy! I love eating this with toasted bread or pasta.