Marry Me Chickpeas
These Marry Me Chickpeas are a one-pan vegetarian twist on the viral recipe. An indulgent yet healthy-ish twist on Marry Me Chicken.
Have you seen the viral marry me chicken recipe that’s all over Instagram (and I assume TikTok, though I still don’t have an account)? If so, then you’ll love this vegetarian marry me chickpea version made with my version of chicken– chickpeas!
This one has been on my to-make list for a few months, and I finally got around to testing it a few weeks ago. I made a few different versions—one with added orzo, one with white beans, and one with tofu.
Ultimately, I decided that I preferred this version best: saucy chickpeas with garlic bread. A creamy tomato-based sauce with canned chickpeas, garlic, red pepper, and umami-rich sun-dried tomatoes.
Enjoy with garlic bread, like I recommend, or over pasta, polenta, or even rice. This one is perfect for date night, though it makes for a great family-friendly dinner!
Why We Love This Recipe
As a Registered Dietitian, I’m a huge fan of chickpeas and wish more people would eat them! A serving of chickpeas contains about 6 g of fiber and 7 g of protein and is a cornerstone of the Blue Zones, places in the world where there is a higher concentration of people who live to 100.
If you are trying to eat more chickpeas, then you’ll love this creamy marry me chickpea recipe.
Marry Me Chickpeas Ingredient Notes
- Shallots: You can also substitute white onion for this; I’d recommend only 1/4 cup, as that’s about the equivalent of a chopped shallot.
- Sun-Dried Tomatoes: You want the ones in oil. I tested this recipe with dried tomatoes without oil, which tasted different. You can also use the seasoned oil to saute the onion and garlic if you’d like.
- Heavy Cream: Or half-and-half. You can also use cashew cream or a dairy-free half-and-half. I tested this recipe using cashew cream and didn’t like the flavor as much as using half-and-half, but it can be done.
- Parmesan Cheese: The cheese is the source of most of the flavor in this dish. You can try a dairy-free option for a vegan version or omit it, but I don’t recommend it.
- Fresh Basil: Along with the fresh lemon, a little bit of fresh basil makes this pop!
- Crusty Bread: I like these beans spooned over garlic bread or another good crusty bread. However, you can also serve them over pasta, polenta, or rice.
How to Make This Recipe
Cook the chickpeas
Saute the onion and garlic in a wide skillet, then add the chickpeas, sun-dried tomatoes and spices.
Add the broth
Add the flour and stir. Then add in the tomato paste and broth and cook until saucy.
Add in the cheese and cream
Add in the cream and cook another minute until warm. Then remove from heat and stir in the cheese, lemon and basil.
Tips for Success
I recommend using sun-dried tomatoes packed in oil vs. just dried tomatoes for these marry me chickpeas. I also don’t recommend skipping the tomato paste as it gives more umami flavor.
Let the chickpeas simmer long enough in the broth to maximize the flavor of the dried spices. Serve with bread (my preferred choice), pasta, or rice.
If you make these Marry Me Chickpeas, please make sure to come back to leave a rating and a comment. Your feedback helps other readers, and seeing you make my recipes my day.
Marry Me Chickpeas
Equipment
Ingredients
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 shallot, minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon oregano
- 1/2 teaspoon each salt and ground black pepper
- 1/4 teaspoon red chili flakes
- 2 cans chickpeas, drained and rinsed
- 1/2 cup sun-dried tomatoes packed in oil, thinly sliced
- 1 tablespoon flour
- 1 tablespoon tomato paste
- 2 cups vegetable broth
- 1/2 cup heavy cream or half and half
- 1/2 cup parmesan cheese
- 1/2 lemon, juiced
- 1/2 cup fresh basil leaves
- Crusty bread or garlic bread, for serving
Instructions
- Heat a large skillet or frypan over medium heat. Add the olive oil. Add the garlic and shallots and cook for 3-4 minutes, until just softened. Add in the seasonings: thyme, oregano, salt, pepper and chili flakes.Â
- Add the chickpeas and sun-dried tomatoes and cook another few minutes, stirring often. Then, sprinkle on the flour and cook for another minute.
- Whisk in the tomato paste and the broth and bring to a simmer. Cook for 10-15 minutes until hot and the flavors have come together.
- Reduce the heat to low, then add the cream. Stir for another minute or two, then remove from heat. Stir in the parmesan cheese, lemon juice, and basil, and serve over crusty garlic bread!