Name: Marry Me Chickpeas
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: Olive oil; Garlic, minced; Sun-dried tomatoes in oil, chopped; Red pepper flakes; Dried oregano; Salt and black pepper; Canned chickpeas, drained and rinsed; Tomato paste; Vegetable broth; Unsweetened coconut milk or plant-based cream; Baby spinach; Fresh basil, chopped; Optional: Vegan parmesan for topping

Marry Me Chickpeas is a rich, creamy, and flavorful plant-based dish that turns humble chickpeas into a dinner-worthy centerpiece. Inspired by the viral “Marry Me Chicken,” this vegan version features a luscious sun-dried tomato and garlic cream sauce that’s so good, it just might win hearts. I love how fast, wholesome, and satisfying it is—especially on nights when I want something indulgent without the fuss.

Marry Me Chickpeas

Why I Love This Recipe

I love how this dish brings comfort and bold flavor together in one pan. It’s creamy without being heavy, and the sun-dried tomatoes, garlic, and herbs create an irresistible sauce that clings to every chickpea. I can whip it up in under 30 minutes, and it’s just as great served over rice, pasta, or with warm crusty bread. It’s also completely dairy-free, which makes it even more versatile.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Olive oil
Garlic, minced
Sun-dried tomatoes (in oil), chopped
Red pepper flakes
Dried oregano
Salt and black pepper
Canned chickpeas, drained and rinsed
Tomato paste
Vegetable broth
Unsweetened coconut milk or plant-based cream
Baby spinach
Fresh basil, chopped
Optional: vegan parmesan for topping

Directions

Sauté aromatics:
I heat olive oil in a skillet over medium heat, then add the garlic and cook for about 1 minute until fragrant.
Add sun-dried tomatoes and spices:
I stir in the chopped sun-dried tomatoes, red pepper flakes, oregano, salt, and pepper. I cook for another 1–2 minutes to let the flavors bloom.
Build the sauce:
I add the tomato paste, chickpeas, and vegetable broth. I let it simmer for a few minutes before pouring in the coconut milk or vegan cream.
Simmer until creamy:
I let everything simmer gently for about 5–7 minutes until the sauce thickens slightly and the chickpeas are tender.
Finish with greens and herbs:
I stir in the spinach and cook until wilted. Then I remove the skillet from heat and add the fresh basil. A sprinkle of vegan parmesan on top adds a savory finish.
Serve:
I serve this dish warm over pasta, rice, couscous, or with a big slice of crusty bread to soak up the sauce.

Servings and Timing

This recipe makes about 4 servings. Prep takes about 5 minutes, cooking time is 15 minutes, so it’s ready in just 20 minutes.

Variations

Add a protein: I sometimes mix in baked tofu or roasted cauliflower for extra texture and volume.
Use different greens: Kale or arugula can replace spinach, depending on what I have on hand.
Cream swap: Cashew cream or oat-based cream works well if I want something richer than coconut milk.
Make it spicy: I add more red pepper flakes or a pinch of cayenne for extra heat.
Brighten it up: A squeeze of lemon juice at the end adds a pop of brightness that balances the richness.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. It reheats well on the stovetop or in the microwave—just add a splash of broth or water if the sauce thickens too much. I also freeze it in portions for up to a month and thaw it overnight before reheating.

FAQs

Can I use dried chickpeas?

Yes. I cook dried chickpeas ahead of time until tender and then use them just like canned. I usually measure out about 1.5 cups of cooked chickpeas per can.

Does it taste like coconut?

If I use full-fat coconut milk, there’s a slight coconut flavor, but it’s mellowed out by the other ingredients. A plant-based cream is more neutral if I want no coconut taste at all.

What can I serve this with?

I love it over pasta or rice, but it’s also great with crusty bread, polenta, or couscous.

Can I make this ahead of time?

Yes. It stores and reheats beautifully. I often make it a day ahead and just warm it up when I’m ready to serve.

How do I make it thicker?

If I want a thicker sauce, I let it simmer a little longer uncovered. Sometimes I also stir in a teaspoon of nutritional yeast or blend a small portion of the sauce for extra creaminess.

Conclusion

Marry Me Chickpeas is one of those magical meals that feels fancy but is so easy to make. It’s creamy, flavorful, and loaded with comfort—everything I want in a one-skillet dinner. Whether I’m cooking for someone special or just treating myself, this dish always hits the mark.