Marry Me Chickpeas Recipe
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.
Servings: 3
Calories: 459kcal
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.
Nutrition
Calories: 459kcal | Carbohydrates: 64g | Protein: 22g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Sodium: 1069mg | Potassium: 1595mg | Fiber: 18g | Sugar: 11g | Vitamin A: 2578IU | Vitamin C: 20mg | Calcium: 190mg | Iron: 8mg
