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Marry Me Chickpeas Recipe

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4.7 from 68 reviews

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.

Ingredients

Units Scale

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

  1. 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.
  2. 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.
  3. Incorporate tomato paste: Add the tomato paste to the skillet and stir thoroughly to combine it with the garlic and spices.
  4. 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.
  5. 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.
  6. Add coconut milk and basil: Stir in the coconut milk and cook for another minute. Then, add the roughly shredded fresh basil leaves.
  7. 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.

Find it online: https://cookedbyclara.com/marry-me-chickpeas-recipe/