Marry me chickpeas is an easy-to-make vegan dinner. Chickpeas are cooked in a creamy cashew sauce with garlic, spinach, and sun-dried tomatoes. Ready in just 30 minutes, it's the perfect meal served with rice, pasta, or crusty bread.
If you're looking for a comforting and easy vegan meal, these marry me chickpeas will quickly become a favorite. Inspired by Tuscan flavors, this dish comes together with herbs and sun-dried tomatoes for a rustic feel.
It's a one-pan recipe that's hearty and satisfying, making it great for busy weeknights when you want something simple.
Check out my seasoned chickpea tacos, orange tofu, or vegan sloppy joes for more easy vegan dinners.
Ingredients You'll Need
This recipe uses a few simple ingredients, most of which are pantry staples.
Full ingredient amounts are in the recipe card.
Ingredient Notes and Substitutes
- Chickpeas - These are the main source of protein in the recipe. Canned chickpeas are a convenient option; just drain and rinse. Freshly cooked chickpeas are also a great choice. To substitute, use white beans (like cannellini or great northern), butter beans, baked tofu, or seitan.
- Vegetable Broth - This creates a flavorful base for the creamy sauce and helps bring everything together. Bouillon paste or cubes tend to give the best flavor. Boxed broth also works well, though you may need to adjust the salt and seasonings to taste.
- Sun-dried Tomatoes - These bring a rich Tuscan flavor to the meal. Oil-packed sun-dried tomatoes work best for this recipe.
- Spinach - Adds color, nutrients, and a mild, earthy taste. You can substitute kale or finish the dish with fresh basil for extra flavor.
- Crushed Red Pepper - Adds a subtle kick of heat. Adjust to taste. As a substitute, use a pinch of cayenne pepper, chili flakes, or omit entirely for a mild version.
- Fresh Garlic - Gives the dish a bold, aromatic flavor. Freshly minced garlic has the best taste, but jarred minced garlic or garlic powder can be used in a pinch.
- Dried Oregano - Adds a herbal note that complements the tomatoes. If needed, replace with Italian seasoning, dried basil, or a mix of herbs.
- Tomato Paste - This optional ingredient adds a richer tomato flavor. Taste the dish first, then stir it in if you'd like a bit more depth and richness.
- Vegan Cream - This recipe uses a simple blend of cashews, sautéed onion, salt, and water for the cream. If you need a nut-free option, sunflower seeds work well as a substitute. You can also replace the cashew cream with coconut milk or store-bought vegan cream.
Instructions to Make Marry Me Chickpeas
This one-pan chickpea recipe comes together in a few simple steps and is ready in about 30 minutes.
Step 1: Prepare the Cashew Cream
- Bring a few cups of water to a boil. Turn off the heat and soak the cashews in the hot water for 10-15 minutes until softened. Drain and rinse.
- Meanwhile, in a large skillet, heat 1 teaspoon of oil over medium heat. sauté the diced onion until soft and translucent.
- Add the sautéed onion, soaked cashews, and remaining cream ingredients to a high-speed blender. Blend until completely smooth and set aside.
Step 2: Cook the Chickpeas
1. Heat oil in a large skillet over medium heat. Add garlic and sauté for 1-2 minutes until fragrant.
2. Mix in sun-dried tomatoes, oregano, and crushed red pepper. Cook for 5-10 minutes to enhance the flavor.
3. Add chickpeas, vegetable broth, prepared cashew cream, spinach, and tomato paste (if using) to the skillet, and stir.
4. Bring to a gentle simmer and cook for 5-10 minutes, stirring periodically, until the spinach is wilted and the sauce thickens.
Tip: I enjoy this recipe both with and without the tomato paste. For a stronger tomato flavor, it's a great option. If you're unsure, taste the dish first, then stir it in if you'd like a little extra richness and depth.
Serving Suggestions
My favorite way to enjoy this meal is with pan-toasted bread. Simply cook slices of French bread in a skillet with a little olive oil until golden and crisp. They're perfect for scooping up the creamy chickpeas.
Marry me chickpeas is also delicious:
- Spooned over steamed rice or quinoa for a hearty bowl
- Tossed with pasta for an easy vegan dinner
- Served with naan, flatbread, or pita for dipping
- Paired with a side salad or roasted vegetables for a balanced meal
Finish with vegan parmesan, a squeeze of lemon juice, or a sprinkle of fresh basil or parsley for a pop of flavor.
Storage and Reheating
Marry me chickpeas store well and make great leftovers for easy meals throughout the week. Once cooled, transfer them to an airtight container and refrigerate for up to 4 days.
To reheat, warm on the stove over medium heat or in the microwave until heated through. If the sauce has thickened, add a splash of vegetable broth or water to bring back its creamy consistency.
This recipe can also be frozen for up to 3 months. Allow it to thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Yes, substitute the cashews with sunflower seeds, or replace the cashew cream with coconut milk, or store-bought dairy-free cream.
Oil-packed sun-dried tomatoes are best because they have a rich flavor and soft texture that works well in the sauce.
We'd love to hear from you!
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Recipe
Marry Me Chickpeas
Ingredients
For the Chickpeas
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 2 cups baby spinach
- 3 garlic cloves, minced
- 1 cup vegetable broth
- ½ cup sun-dried tomatoes, chopped
- ½ teaspoon dried oregano
- ¼ teaspoon crushed red pepper, optional
- 1 Tablespoon tomato paste, optional
For the Vegan Cream
- 1 small onion, diced
- ⅓ cup cashews, soaked
- ¾ cup water
- ½ teaspoon salt
Instructions
Make the Cream
- In a large pan, sauté the diced onion over medium heat until softened.
- In a separate pot or bowl, soak the cashews.
- Transfer the cooked onion and soaked cashews to a Nutribullet or high-speed blender. Add the remaining cream ingredients and blend until smooth. Set aside.
Cook the Chickpeas
- Heat oil in the pan over medium heat. Add garlic and sauté for 1-2 minutes, or until fragrant.
- Stir in chopped sun-dried tomatoes, dried oregano, and crushed red pepper. Cook for 5-10 minutes to deepen the flavor.
- Mix in chickpeas, broth, prepared cream, spinach, and optional tomato paste. Bring to a gentle simmer and cook for 5-10 minutes, stirring periodically, until the spinach is wilted and everything is heated through. Taste and adjust seasonings as needed.
Serve
- Garnish with vegan parmesan or fresh basil. Serve hot with crusty bread, cooked rice, or pasta.
Notes
- To quickly soak the cashews, bring a few cups of water to a boil, then reduce to a simmer. Add the cashews and simmer briefly. Turn off the heat and let the cashews soak in the hot water for 10 minutes. Drain and rinse.
- For coconut milk or dairy-free cream, add it to the blender with the sautéed onion and blend until smooth. Season with salt as needed.
- If the sauce is still thin after cooking, mix 3 teaspoons of cornstarch with 2 tablespoons of water to make a slurry, then stir it into the sauce and simmer until thickened.
Nutrition
**Nutritional info is provided as an estimate based on the ingredients I used and for convenience and as a courtesy only.**
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