Marry Me Chickpeas
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.
Servings: 4
Calories: 349kcal
Equipment
- Large saucepan
Ingredients
- 1 tbsp olive oil
- 2 cloves garlic minced
- 1 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 or tamari for a gf option
- 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, 1 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 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:
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- 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).
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- 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.
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- You can also add chopped kale or spinach to this recipe for more veg!
Nutrition
Calories: 349kcal | Carbohydrates: 50g | Protein: 15g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 654mg | Potassium: 858mg | Fiber: 13g | Sugar: 12g | Vitamin A: 905IU | Vitamin C: 11mg | Calcium: 97mg | Iron: 6mg