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Marry Me Chickpeas

Marry Me Chickpeas are simmered in a rich and creamy sun-dried tomato sauce with coconut milk, garlic, Italian seasoning, and fresh greens. This easy one-pan meal is ready in only 20 minutes and pairs perfectly with bread, rice, or pasta.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian-Inspired
Ingredients Equipment Method Notes

Ingredients
  

Creamy Chickpeas
  • 1 tbsp olive oil
  • 1 small yellow onion minced
  • 3 cloves garlic minced
  • 1 1/2 tbsp tomato paste
  • 1/2 cup sun-dried tomatoes drained and roughly chopped if needed
  • 1 tsp Italian seasoning
  • 1/2 tsp red chili flakes
  • 1 tsp salt or to taste
  • 3/4 cup vegetable broth
  • 1 cup coconut milk full-fat recommended for a creamier sauce
  • 30 oz canned chickpeas 2 cans, drained and rinsed
For Finishing
  • 1 handful fresh spinach or basil torn
  • toasted bread, rice, or pasta optional, for serving

Equipment

  • 1 Large pan
  • 1 Cutting board
  • 1 Sharp knife
  • 1 Wooden spoon or spatula

Method
 

  1. Heat the olive oil in a large pan over medium heat.
  2. Add the minced onion and garlic. Sauté for about 5 minutes, stirring occasionally, until softened and fragrant.
  3. Add the sun-dried tomatoes, tomato paste, Italian seasoning, red chili flakes, and salt.
  4. Cook for about 3 minutes, stirring frequently, until the tomato paste darkens slightly and the mixture becomes fragrant.
  5. Pour in the vegetable broth and coconut milk. Stir thoroughly until the tomato paste is incorporated and a smooth, creamy sauce forms.
  6. Add the drained and rinsed chickpeas. Stir until they are evenly coated in the sauce.
  7. Cover the pan and cook for another 2–3 minutes, or until the chickpeas are heated through and the sauce has thickened slightly.
  8. Stir in the torn spinach or basil. Cook briefly until the spinach wilts or the basil becomes fragrant.
  9. Taste and adjust the salt or chili flakes as needed. Serve warm with toasted bread, rice, or pasta, if desired.

Notes

Coconut milk: Full-fat coconut milk creates the richest and creamiest sauce. Light coconut milk may be used, but the sauce will be thinner.
Sun-dried tomatoes: If using oil-packed sun-dried tomatoes, drain them before measuring and roughly chop any large pieces.
Greens: Spinach creates a heartier dish, while fresh basil adds a brighter Italian-inspired flavor.
Serving: Serve with toasted bread for dipping or spoon the chickpeas over cooked rice or pasta.
Storage: Store leftovers in a sealed container in the refrigerator for up to 4 days.
Reheating: Reheat gently on the stovetop or in the microwave. Add a splash of vegetable broth or coconut milk if the sauce becomes too thick.