Marry Me Chickpeas
Sick of waiting for him to propose? Make them these mouthwatering marry me chickpeas that are so good, it just may get him down on one knee! Hearty chickpeas simmered in a bath of tangy sun-dried tomatoes with spices and a hint of creamy coconut milk.
The first time I heard about marry me recipes I couldn’t help but laugh at the possibility of someone asking for marriage after trying your recipe. But hey- marrying a good cook is fabulous idea (especially one that cooks plant-based!) Although the “marry me” concept is a joke, the depth of flavor of this recipe is real and will have you making this recipe over and over!
Love chickpeas? Don’t miss out trying these mouthwatering chickpea recipes!
- A similar recipe, this Tuscan Chickpea Soup is heavenly!
- Transform your chickpeas into a refreshing salad like this Chickpea Salad with Lemon!
- For a stir fry, try out these Sesame Ginger Chickpeas that are packed with flavor.
Ingredients
Ingredient notes:
- Chickpeas: Also known as garbanzo beans. You will two cans (rinsed and drained).
- Sun-dried tomatoes: You can either use oil-packed (in a jar) or fully dried in a bag.
- Lite coconut milk: In this recipe I chose to use light coconut milk to decrease the overall calories and fat. Coconut milk itself is a little high in saturated fat but can be consumed in moderation. It is slightly less creamy but still great!
See recipe card for full ingredient list and quantities.
📝Step-by-Step Instructions
Step 1: Start by heating 1 tbsp olive oil over low-med heat. Add in 2 cloves of minced garlic and cook for 1 minute. Add in your spices and stir until it coats the garlic, letting it toast for ~20 seconds.
Step 2: Add in the tomato paste, sun-dried tomatoes, soy sauce and chickpeas. Give it a good stir until the chickpeas are fully coated in tomato and spice mixture. Let it pan-fry for 1-2 minutes to let the flavors infuse into the chickpeas.
Step 3: Add in 1 cup of vegetable broth and lemon juice. Cover and simmer it for ~10 minutes until the flavors develop and the chickpeas soften.
Step 4: Finish off with a swirl of lite coconut milk for some creaminess and stir until combined.
Step 5: Top with fresh basil or parsley. Serve with rice and veggies of choice!
❓Recipe FAQs
There are lots of options! I recommend including a grain like rice or quinoa. Pair it with a roasted vegetable like this broccoli or asparagus. You could also make a side salad to go along with it.
Definitely. I chose to use lite coconut milk in this recipe to decrease the amount of fat/calories – but you can definitely use full-fat for a creamier texture.
Store them in an airtight container in the fridge for up to 4 days.
Pro Tips
- If you notice your chickpeas getting too dry while they are simmering, consider adding in another 1/2 cup of vegetable broth. I recommend simmering (not boiling) on a low/med heat).
- Toasting the spices for ~ 20 seconds can really help enhance their flavor. I do not recommend toasting them for too long because they can burn easily.
- You can also add chopped kale or spinach to this recipe for more veg!
⇨ More <30 Minute Dinners! ⇦
▶︎For another quick yet satisfying meal, try out these General Tso’s Chickpeas or Mexican Chickpeas that pair perfectly with rice and fajita veggies!
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Marry Me Chickpeas
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Equipment
- Large saucepan
Ingredients
- 1 tbsp olive oil
- 2 cloves garlic minced
- 2 tsp smoked paprika
- 1 tsp oregano
- 1/4-1/2 tsp salt adjust to taste
- 1/4 tsp red pepper flakes
- 2 tbsp tomato paste
- 1/3 cup sun-dried tomatoes packed in oil*
- 1 tbsp soy sauce
- 2 15 oz cans chickpeas drained and rinsed
- 2 tbsp lemon juice
- 1 cup vegetable broth
- 1 cup lite or full-fat coconut milk*
- chopped parsley or basil for topping optional
- vegan parm for topping optional
Optional Sides
- Rice or quinoa
- Roasted veggies like broccoli, asparagus, cauliflower, etc
Instructions
- Start by heating 1 tbsp olive oil over low-med heat. Add in 2 cloves of minced garlic and cook for 1 minute. Add in your spices and stir until it coats the garlic, letting it toast for ~20 seconds.1 tbsp olive oil, 2 cloves garlic, 2 tsp smoked paprika, 1 tsp oregano, 1/4-1/2 tsp salt, 1/4 tsp red pepper flakes
- Add in the tomato paste, sun-dried tomatoes, soy sauce and chickpeas. Give it a good stir until the chickpeas are fully coated in tomato and spice mixture. Let it pan-fry for 1-2 minutes to let the flavors infuse into the chickpeas.2 tbsp tomato paste, 1/3 cup sun-dried tomatoes, 2 15 oz cans chickpeas, 1 tbsp soy sauce
- Add in 1 cup of vegetable broth and lemon juice. Cover and simmer it for ~10 minutes until the flavors develop and the chickpeas soften.*Watch to make sure they don't get too dried out – add in an extra splash of veggie broth if needed.2 tbsp lemon juice, 1 cup vegetable broth
- Finish off with a swirl of coconut milk for some creaminess and stir until combined.1 cup lite or full-fat coconut milk*
- Top with fresh basil or parsley (or even some vegan parm!). Serve with rice and veggies of choice!I love to make some roasted or pan-fried broccoli and/or sliced red pepper and sliced snap peas with this!
Notes
-
- If you notice your chickpeas getting too dry while they are simmering, consider adding in another 1/2 cup of vegetable broth. I recommend simmering (not boiling) on a low/med heat).
-
- Toasting the spices for ~ 20 seconds can really help enhance their flavor. I do not recommend toasting them for too long because they can burn easily.
-
- You can also add chopped kale or spinach to this recipe for more veg!
Thanks for this recipe! I loved it, and my hubby half-jokingly intended to propose the question again! Haha. I took your suggestion and had roasted broccoli with this dish. Try this recipe if you want your partner to get down on his knees!
I used full-fat coconut milk for this and I loved how creamy it was! I added some spinach for greens and topped it over some rice. I really had a hearty meal thanks to this recipe. I’m definitely going to try it again!
So happy to hear you liked it Elaine! Thanks for your review 🙂
Love the name of this dish! Haha. So easy to prep and the sun dried tomatoes add so much flavor. We made it with with rice the other night and it came out great. Can’t wait to try your Tuscan chickpea soup recipe next! Thanks.
Thanks Jake ! Yes It’s super easy to prepare – glad you enjoyed it 🙂
My boyfriend and I made this last night and absolutely loved it! Served with rice and roasted cauliflower. Followed exactly except that I chopped up the sundried tomatoes a bit first since they were very large. So delicious. Thank you!!!