Marry Me Chickpeas

Why You’ll Love This Recipe

I love this recipe because it comes together in about 20 minutes using simple pantry ingredients. I also like how the coconut milk creates a creamy texture without needing dairy. The sun-dried tomatoes add depth, and the chickpeas make it filling enough for a full meal. It’s one of those dishes I can throw together on a busy day and still feel like I made something special.

Ingredients

I use simple ingredients that build a rich, creamy sauce with minimal effort.

1 tbsp olive oil
1 yellow onion (small, minced)
3 cloves garlic (minced)
1½ tbsp tomato paste
½ cup sun dried tomatoes
1 tsp Italian seasoning
½ tsp red chili flakes
1 tsp salt
¾ cup vegetable broth
1 cup coconut milk
30 oz canned chickpeas (2 cans, drained and rinsed)
1 handful spinach or basil (torn)

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

1. I heat olive oil in a pan over medium heat, then add onion and garlic. I sauté until everything becomes soft and fragrant, about 5 minutes.
2. I add sun-dried tomatoes, tomato paste, Italian seasoning, chili flakes, and salt. I cook everything together until it becomes aromatic, about 3 minutes.
3. I pour in vegetable broth and coconut milk, stirring until a creamy sauce forms. I then add the chickpeas and let everything simmer together, covered, for 2 to 3 minutes.
4. I finish by folding in fresh spinach or basil and serve it warm with toasted bread, rice, or pasta depending on what I have on hand.

Servings and timing

I usually get 4 servings from this recipe. It takes me about 5 minutes to prep and around 15 minutes to cook, so the total time comes to approximately 20 minutes.

Variations

I like changing this recipe depending on what I have available. Sometimes I add mushrooms for extra earthiness, or I stir in a spoon of pesto for a stronger herbal flavor. If I want more heat, I increase the chili flakes. I also sometimes swap spinach for kale when I want a sturdier green.

storage/reheating

I store leftovers in a sealed container in the fridge for up to 4 days. When I reheat it, I usually warm it on the stove over low heat, adding a splash of water or broth if the sauce has thickened too much. I can also reheat it in the microwave in short intervals, stirring in between to keep the texture even.

FAQs

Can I use dried chickpeas instead of canned ones?

I can use dried chickpeas, but I make sure they are fully cooked before adding them to the sauce. Canned chickpeas are faster and more convenient for this recipe.

Can I make this recipe dairy-free?

I already make it dairy-free by using coconut milk instead of cream, and I find it still turns out rich and creamy.

What can I serve with Marry Me Chickpeas?

I usually serve it with toasted bread, rice, or pasta. I also enjoy it on its own as a thicker stew.

Can I freeze this recipe?

I can freeze it, but I prefer eating it fresh because the texture of the chickpeas is better that way. If I do freeze it, I thaw it overnight in the fridge before reheating.

How can I make it thicker?

I let it simmer a bit longer without the lid if I want a thicker sauce. I also sometimes mash a few chickpeas into the sauce to naturally thicken it.

Conclusion

I like making Marry Me Chickpeas because it’s fast, comforting, and flexible. It’s one of those meals I can rely on when I want something hearty without spending too much time in the kitchen, and it always feels satisfying no matter how I serve it.