Marry Me Chickpeas
A rich, dairy-free creamy chickpea recipe made with cashews, garlic, and sun-dried tomatoes. Perfect for a quick vegan dinner served with rice, pasta, or crusty bread.
Servings: 4 servings
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
Serving: 1serving | Calories: 255kcal | Carbohydrates: 29g | Protein: 12g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 11g | Sodium: 798mg | Fiber: 8g | Sugar: 6g