Description
A creamy, savory, one-pan vegan twist on Marry Me Chicken, packed with Tuscan-inspired flavors and plant-based protein from chickpeas. Ready in just 15 minutes, it’s perfect for cozy dinners or romantic nights in.
Ingredients
- 1 tablespoon olive oil
- 5 cloves garlic, minced
- ½ cup sun-dried tomatoes, chopped
- ½ teaspoon oregano
- ½ teaspoon red chili flakes
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 1 cup vegetable broth
- 1 tablespoon tomato paste
- 1 cup vegan cream (such as Ripple half‑and‑half or cashew cream)
- 2 cups baby spinach, sliced
- 4–5 fresh basil leaves, chopped
- Optional: ½ cup grated vegan Parmesan (such as Violife)
Instructions
- In a large pan over medium‑low heat, warm the olive oil. Add garlic and cook 1–2 minutes until fragrant.
- Stir in sun-dried tomatoes, oregano, red chili flakes, salt, and black pepper. Cook for 1 minute.
- Add chickpeas, vegetable broth, tomato paste, vegan cream, and spinach. Bring to a gentle simmer over medium heat and cook for 5 minutes until warmed through and spinach is wilted.
- Remove from heat, then stir in chopped basil and vegan Parmesan.
- Serve immediately with bread, rice, pasta, or baked sweet potatoes.
Notes
- Swap chickpeas with white beans, seitan, tempeh, tofu, or vegan chicken for variety.
- Use cashew cream or coconut milk as dairy-free alternatives. Thicken thin sauce with a cornstarch slurry.
- Add air-fried veggies like zucchini or cauliflower to bulk it up.
- Leftovers store well in the fridge for up to 5 days or freezer for up to 2 months.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 5g
- Sodium: 670mg
- Fat: 16g
- Saturated Fat: 2.5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 11g
- Cholesterol: 0mg
