Description
Creamy, savory Marry Me Chickpeas simmered in a rich sun-dried tomato sauce that feels indulgent, cozy, and completely plant-based—perfect with pasta, rice, or crusty bread.
Ingredients
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 0.33 cup sun-dried tomatoes, chopped
- 2 (15 oz) cans chickpeas, drained and rinsed
- 2 tbsp tomato paste
- 0.75 cup vegetable broth
- 0.75 cup coconut cream
- 0.5 tsp red pepper flakes (adjust to taste)
- 1 tsp dried oregano
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 cup vegan Parmesan-style cheese
- 0.25 cup fresh basil, chopped
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add the onion and cook until soft and translucent, about 4–5 minutes.
- Stir in the garlic and cook until fragrant, about 30 seconds.
- Add sun-dried tomatoes and tomato paste, stirring until aromatic.
- Pour in vegetable broth and simmer for 3–4 minutes.
- Add chickpeas, coconut cream, red pepper flakes, oregano, salt, and black pepper.
- Lower heat and simmer gently for 8–10 minutes until the sauce thickens and coats the chickpeas.
- Stir in vegan Parmesan and fresh basil.
- Taste and adjust seasoning, then serve warm.
Notes
- Add spinach or kale during the last few minutes for extra greens.
- Use more red pepper flakes for extra heat.
- Mushrooms or roasted red peppers add depth.
- Serve with pasta, rice, or crusty bread.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 14g
- Cholesterol: 0mg
