Marry Me Chickpeas
A creamy, one-pan Tuscan-style chickpea dish made with sun-dried tomatoes, spinach, garlic, and a rich vegan cream sauce. Ready in 15 minutes. Completely plant-based and deeply satisfying.
Ingredients
- 1 tablespoon olive oil
- 5 cloves garlic, minced
- ½ cup sun-dried tomatoes, chopped
- ½ teaspoon dried oregano
- ½ teaspoon red chili flakes
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 cup vegetable broth
- 1 tablespoon tomato paste
- 1 cup vegan cream (see notes)
- 2 cups baby spinach, sliced
- 4–5 fresh basil leaves, chopped
- Optional: ½ cup grated vegan parmesan cheese
Instructions
- Heat 1 tablespoon of olive oil in a large sauté pan over low-medium heat. Add the minced garlic and cook for 1 to 2 minutes, stirring frequently, until fragrant and lightly golden.
- Stir in the chopped sun-dried tomatoes, oregano, red chili flakes, salt, and black pepper. Cook for 1 minute, stirring everything together.
- Add the drained chickpeas, vegetable broth, tomato paste, vegan cream, and sliced spinach to the pan. Stir well to combine. Bring to a gentle simmer over medium heat and cook for about 5 minutes, until the sauce is warmed through and the spinach has wilted. Taste and adjust salt, pepper, or chili flakes as desired.
- Remove from heat. Stir in the chopped fresh basil and grated vegan parmesan if using. Serve immediately with crusty bread for dipping, or spoon over cooked rice, pasta, or a baked sweet potato.
Notes
For the vegan cream: Homemade cashew cream gives the richest, thickest result. To make it: pour boiling water over ¾ cup raw cashews and soak for 5 minutes to 1 hour. Drain and blend with 1 cup of fresh water until completely smooth and creamy. Store-bought dairy-free creamer (such as Ripple's Half and Half), full-fat coconut milk, or any unsweetened plant-based milk also work - the sauce will be slightly thinner.
If the sauce is too thin: Mix 1 tablespoon cornstarch with 3 tablespoons water in a small bowl until smooth. Stir the slurry into the pan at the end of cooking and simmer gently for 1–2 minutes until thickened.
Substitutions: Replace chickpeas with cannellini beans or another white bean. For a meatier version, use vegan chicken, homemade seitan, or baked tofu.
Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or in a saucepan over medium-low heat until warmed through, adding a splash of broth if the sauce has thickened too much.