It’s 6pm. You’re tired. Dinner needs to happen fast.
This Marry Me Chickpeas recipe is your new secret weapon. It is creamy, rich, and ready in under 30 minutes. You get all the flavor of the viral chicken dish without the meat.
Why This Recipe Is a Winner
This dish is a total lifesaver for busy fall weeknights. It uses simple ingredients you likely already have in your pantry. The combination of garlic and sun-dried tomatoes creates a deep, savory flavor.
It is impressive enough for a cozy date night at home. Yet, it is easy enough for a hectic Tuesday evening. Your family will love the velvety cream sauce and tender chickpeas.
Simple Cooking Steps
You will start by sautéing garlic and sun-dried tomatoes in one pan. Then, you simply toss in the chickpeas and heavy cream. The sauce thickens beautifully as you stir in the parmesan cheese. Even if you are a beginner, you can master this meal easily.
Ingredients You’ll Need
These mostly pantry staples come together to create something truly special.
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes in oil, drained and chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1 cup heavy cream
- 1/2 cup vegetable broth
- 1/2 cup grated Parmesan cheese
- 1 cup fresh baby spinach
- Salt and black pepper to taste
- Fresh basil leaves for garnish
Step-by-Step Directions
- Heat olive oil in a large skillet over medium heat.
- Add minced garlic and sauté for 60 seconds until fragrant but not browned.
- Stir in chopped sun-dried tomatoes, dried oregano, and red pepper flakes; cook for 2 minutes.
- Add the chickpeas to the skillet and toss to coat with the oil and spices.
- Pour in heavy cream and vegetable broth, then bring the mixture to a gentle simmer.
- Reduce heat to low and stir in the grated Parmesan cheese until fully incorporated and the sauce begins to thicken.
- Add the fresh baby spinach and stir until just wilted.
- Season with salt and pepper to taste and garnish with fresh basil.
Best Ways to Enjoy It
Serve these warm chickpeas over a bed of buttery pasta or fluffy rice. You can also enjoy them with a slice of crusty bread for dipping. Set the table, light a candle, and enjoy a restaurant-quality meal at home. It is pure comfort food in a bowl.
Keep It Fresh
Store any leftovers in an airtight container in the fridge for 3 days. To reheat, place them in a small saucepan over low heat. Add a splash of broth if the sauce has thickened too much. This dish reheats beautifully for a quick and satisfying office lunch.
Recipe Tips for Best Results
- Don’t skip rinsing your chickpeas to remove excess salt and starch.
- Avoid boiling the cream too hard or the sauce might separate.
- Use sun-dried tomatoes packed in oil for the best texture and flavor.
- Grate your own Parmesan cheese for a smoother, creamier sauce.
- Add a squeeze of fresh lemon juice at the end to brighten the dish.
- For a crowd, double the recipe using a larger deep skillet.
- Swap the spinach for kale if you prefer more texture in your greens.
Easy Flavor Ideas
- Swap the chickpeas for white beans like Cannellini for a creamier bite.
- Add sliced mushrooms during the garlic step for extra earthiness.
- Use a dairy-free heavy cream and vegan cheese for a plant-based version.
- Stir in a spoonful of pesto for a vibrant herb flavor.
Common Questions
Can I use dried chickpeas?
Yes, you can use dried chickpeas if you cook them first. Make sure they are tender before adding them to the skillet. Two cans equal about three cups of cooked chickpeas.
Is this dish very spicy?
It has a very gentle warmth from the red pepper flakes. If you are sensitive to heat, start with just a pinch. You can always add more at the table.
How do I know when the sauce is done?
The sauce should coat the back of a spoon easily. It will continue to thicken slightly as it cools. If it gets too thick, add a tablespoon of broth.
I hope this cozy recipe brings a little magic to your kitchen tonight. It is the perfect way to slow down and enjoy a warm meal. Happy cooking!
— Lidia
Marry Me Chickpeas
Ingredients
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 3 cloves garlic , minced
- 1/2 cup sun -dried tomatoes in oil, drained and chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1 cup heavy cream
- 1/2 cup vegetable broth
- 1/2 cup grated Parmesan cheese
- 1 cup fresh baby spinach
- Salt and black pepper to taste
- Fresh basil leaves for garnish
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add minced garlic and sauté for 60 seconds until fragrant but not browned.
- Stir in chopped sun-dried tomatoes, dried oregano, and red pepper flakes; cook for 2 minutes.
- Add the chickpeas to the skillet and toss to coat with the oil and spices.
- Pour in heavy cream and vegetable broth, then bring the mixture to a gentle simmer.
- Reduce heat to low and stir in the grated Parmesan cheese until fully incorporated and the sauce begins to thicken.
- Add the fresh baby spinach and stir until just wilted.
- Season with salt and pepper to taste and garnish with fresh basil.
