Get ready to fall head over heels with this Marry Me Chickpeas Recipe—a vibrant, creamy, and hearty dish that brings together fragrant herbs, sun-dried tomatoes, and luscious coconut milk. It’s quick, comforting, and absolutely bursting with flavor, perfect for your next cozy meal or impressing someone special with your cooking!
Why You’ll Love This Recipe
- Speedy and Simple: Ready in just 20 minutes, it’s perfect for busy days when you want something wholesome without fuss.
- Plant-Powered Goodness: Chickpeas pack a punch with protein and fiber, making this dish as nutritious as it is delicious.
- Creamy Comfort: Coconut milk adds a silky, luscious texture that makes every bite feel indulgent.
- Bold Flavors: The mix of sun-dried tomatoes, garlic, and herbs creates a symphony of taste that will keep you coming back for more.
Ingredients You’ll Need
The beauty of this Marry Me Chickpeas Recipe is in its simplicity. Each ingredient is thoughtfully chosen to build layers of flavor and texture, from the earthy chickpeas and aromatic garlic to the tangy sun-dried tomatoes and creamy coconut milk.
- Olive oil: A good quality olive oil provides a smooth base for sautéing and carries the flavors beautifully.
- Garlic cloves: Crushed to release intense aroma, garlic is essential for that savory depth.
- Italian seasoning: A fragrant blend that gives a subtle herby warmth.
- Red chili flakes: For just the right kick of spice that awakens your taste buds.
- Ground black pepper: Adds a mild heat and complexity.
- Tomato paste: Deepens the flavor and adds richness to the sauce.
- Sun-dried tomatoes: These bring a tangy sweetness and chewy texture that beautifully contrasts with the creaminess.
- Fresh thyme: Adds a bright, earthy note that’s subtle but impactful.
- Chickpeas: The star ingredient—bringing heartiness and protein.
- Vegetable stock: Provides a savory background and balances the sauce.
- Coconut milk: For silky creaminess that softens and enriches the whole dish.
- Fresh basil leaves: Tossed in at the end to add a burst of fresh herbal aroma.
- Salt and freshly ground black pepper: To season perfectly just before serving.
Note: Exact ingredients and measurements are listed in the recipe card below.
Variations
One of the best parts about the Marry Me Chickpeas Recipe is how easy it is to make your own. Whether you’re craving a spice boost or want to swap out ingredients to suit your needs, this recipe is incredibly flexible.
- Add veggies: Toss in some fresh spinach or kale at the end for a vibrant green touch and extra nutrients.
- Make it smoky: Use smoked paprika or a splash of liquid smoke for a deeper, smoky flavor profile.
- Switch up the protein: Swap chickpeas for white beans or cannellini beans if you want a creamier, milder texture.
- Kick up the heat: Add more red chili flakes or a dash of hot sauce for those who love it spicy.
How to Make Marry Me Chickpeas Recipe
Step 1: Sauté the Garlic and Spices
Start by heating olive oil in a large skillet over medium heat. Toss in the crushed garlic cloves and let them sizzle for 1-2 minutes until fragrant. Watch closely—garlic burns easily, so keep it moving gently. Then sprinkle in the Italian seasoning, red chili flakes, and black pepper to build that beautiful aromatic base.
Step 2: Stir in the Tomato Paste and Sun-Dried Tomatoes
Next, add the tomato paste and mix it thoroughly with the garlic and spices; this step deepens the flavor and thickens the sauce. Follow immediately with the sliced sun-dried tomatoes and fresh thyme—this duo adds bursts of tangy sweetness and earthy notes that make the dish sing.
Step 3: Add Chickpeas and Simmer
Pour in the drained and rinsed chickpeas along with the vegetable stock, giving everything a good stir. Bring it to a gentle simmer and cover the skillet with a lid. Let the magic happen for about 5 minutes, as the chickpeas soak up all those gorgeous flavors.
Step 4: Finish with Coconut Milk and Basil
Uncover and pour in the coconut milk, stirring softly to combine. Let it simmer for just a minute to warm through and create a luscious, creamy sauce. Scatter in the shredded fresh basil leaves, season with salt and freshly ground pepper to your liking, and you’re ready to serve!
Pro Tips for Making Marry Me Chickpeas Recipe
- Garlic Timing: Adding the garlic at the right heat and time ensures it becomes fragrant and flavorful without bitterness.
- Sun-Dried Tomato Prep: If your sun-dried tomatoes are dry, soak them briefly in warm water for plumper texture before slicing and adding.
- Coconut Milk Consistency: Use full-fat coconut milk for the creamiest texture; shake the can before opening for even creaminess.
- Season Gradually: Taste as you go—adjust salt and pepper at the end to perfectly balance the flavors without overpowering.
How to Serve Marry Me Chickpeas Recipe
Garnishes
Fresh basil on top adds a lovely green pop and herbaceous lift, but you could also sprinkle some toasted pine nuts or a scattering of nutritional yeast for an extra nutty flavor. A drizzle of good olive oil just before serving amps up the richness beautifully.
Side Dishes
This dish pairs wonderfully with warm crusty bread to soak up every bit of the sauce, fluffy couscous, or even a bed of fragrant basmati rice. For a fresh crunch, a simple green salad or steamed greens balance the creamy chickpeas perfectly.
Creative Ways to Present
Serve in rustic bowls for a cozy vibe or go fancy by plating over a swirl of roasted red pepper sauce. For meal prepping, portion into mason jars layered with grains and greens—it’s a nourishing, vibrant meal on the go!
Make Ahead and Storage
Storing Leftovers
Leftover Marry Me Chickpeas Recipe keeps well in an airtight container in the fridge for up to 3 days. The flavors even deepen overnight, making it a perfect next-day meal.
Freezing
This dish freezes beautifully. Portion into freezer-safe containers and freeze for up to 2 months. Just thaw overnight in the fridge before reheating for best results.
Reheating
Reheat gently on the stove over low-medium heat, stirring occasionally to prevent sticking. If the sauce thickens too much, splash in a little water or vegetable stock to loosen it back up.
FAQs
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Can I use dried chickpeas instead of canned?
Absolutely! If using dried chickpeas, soak them overnight and cook until tender before adding them to the recipe. This will enhance the texture, but remember to adjust cooking times accordingly.
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Is this recipe vegan and gluten-free?
Yes! The Marry Me Chickpeas Recipe is naturally vegan and gluten-free as long as your vegetable stock is free from gluten-containing ingredients.
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Can I substitute the coconut milk with something else?
You can try using cashew cream or a dairy-free yogurt if you want a creamy texture without coconut flavor, though coconut milk adds a unique richness worth trying as is.
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How spicy is this dish, and can I adjust the heat?
The chili flakes offer a mild to moderate heat that’s easily adjustable—feel free to add more for extra spice or omit completely for a gentle, warming flavor.
Final Thoughts
If you’ve been searching for a dish that’s effortless, flavorful, and endlessly comforting, the Marry Me Chickpeas Recipe is your new best friend in the kitchen. Give it a try—you might just find yourself making it over and over again!
PrintMarry Me Chickpeas Recipe
Marry Me Chickpeas is a vibrant and hearty vegetarian dish featuring tender chickpeas simmered in a flavorful tomato and coconut milk sauce, infused with Italian herbs, sun-dried tomatoes, and fresh basil. This quick and easy skillet recipe is perfect for a comforting weeknight meal that delivers rich taste and wholesome nutrition.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Vegetarian
Ingredients
Primary Ingredients
- 2 tablespoons olive oil
- 2 garlic cloves, crushed
- 1/2 tablespoon Italian seasoning
- 1/2 teaspoon red chili flakes
- 1/4 teaspoon ground black pepper
- 2 tablespoons tomato paste
- 1/2 cup (30 g) sun-dried tomatoes, sliced
- 1 teaspoon fresh thyme
- 2 cans (14 oz / 400 g each) chickpeas, drained and rinsed
- 1 cup (200 ml) vegetable stock
- 1 cup (200 ml) coconut milk
- 6-8 fresh basil leaves, roughly shredded
- Salt and freshly ground black pepper to taste
Instructions
- Heat the olive oil and sauté garlic: In a large skillet, warm the olive oil over medium heat. Add the crushed garlic cloves and sauté for about 1-2 minutes until fragrant, taking care not to burn the garlic.
- Add seasonings: Stir in the Italian seasoning, red chili flakes, and ground black pepper. Cook and stir for an additional minute to release the flavors.
- Incorporate tomato paste: Add the tomato paste to the skillet and stir thoroughly to combine it with the garlic and spices.
- Add sun-dried tomatoes, thyme, chickpeas, and stock: Mix in the sliced sun-dried tomatoes, fresh thyme, drained chickpeas, and vegetable stock. Bring the mixture to a gentle simmer.
- Simmer covered: Cover the skillet with a lid and let it simmer for 5 minutes, allowing the flavors to meld and the chickpeas to absorb the sauce.
- Add coconut milk and basil: Stir in the coconut milk and cook for another minute. Then, add the roughly shredded fresh basil leaves.
- Season and serve: Adjust seasoning with salt and freshly ground black pepper according to taste. Serve immediately while hot.
Notes
- This recipe is vegetarian and can easily be vegan if you ensure the vegetable stock is vegan-friendly.
- You can use sun-dried tomatoes packed in oil or dry; adjust oil quantity accordingly.
- Serve with crusty bread, rice, or over pasta for a complete meal.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
- For extra protein, consider adding sautéed tofu or tempeh.
