Marry Me Chickpeas

5 from 51 votes

If you're looking to impress your significant other, serve them these Marry Me Chickpeas that are so mouthwatering and delicious, they may just get on one knee.

Prep Time5

Cook Time15

Total Time20

Course: Dinner, Lunch

Cuisine: American

Diet: Vegan

Servings:

Calories: 349kcal

Author: Allie Petersen

Equipment

Large saucepan

Ingredients

1 tablespoon olive oil
2 cloves garlic minced
2 teaspoon smoked paprika
1 teaspoon oregano
¼-1/2 teaspoon salt adjust to taste
¼ teaspoon red pepper flakes
2 tablespoon tomato paste
⅓ cup sun-dried tomatoes packed in oil*
1 tablespoon soy sauce
2 15 oz cans chickpeas drained and rinsed
2 tablespoon 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 tablespoon 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 tablespoon olive oil, 2 cloves garlic, 2 teaspoon smoked paprika, 1 teaspoon oregano, ¼-1/2 teaspoon salt, ¼ teaspoon 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 tablespoon tomato paste, ⅓ cup sun-dried tomatoes, 2 15 oz cans chickpeas, 1 tablespoon 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 tablespoon 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

⭐️You can use full-fat coconut milk if you prefer a creamier dish. I sometimes choose "lite" to decrease the overall calories and fat of the dish.

⭐️Sun-dried tomatoes in oil will add more flavor to this dish, but if you are trying to reduce total calories/fat you can use the dried version with no oil.

Other tips:

- If you notice your chickpeas getting too dry while they are simmering, consider adding in another ½ 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!

Nutrition