This delightful Marry Me Chickpeas is packed with rich flavors from sun-dried tomatoes, baby spinach, and a hint of parmesan, all coming together to create a comforting and hearty meal. Best of all, it’s quick and easy to make, requiring just one pan.
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The ingredients
Notes on the ingredients
Chickpeas: Make sure to rinse and drain them well.
Sun-Dried Tomatoes: Chop them finely for even distribution.
Half and Half: You can substitute with heavy cream for a richer sauce or with milk for a lighter version.
Baby Spinach: You can also use regular spinach, just chop it roughly.
Parmesan: For a vegan option, use nutritional yeast instead.
How to make Marry me Chickpeas
In a large skillet, heat the olive oil over medium heat.
Add the diced onion, and cook until translucent, add the garlic and continue cooking for another 2 minutes
Add the rinsed and drained chickpeas, sun-dried tomates, broth, parmesan and spinach to the skillet, stirring well to combine everything.
Let the mixture simmer for 5 minutes.
Pour in the half and half, stirring continuously until the mixture becomes creamy and slightly thickened, about 3 minutes.
Garnish with fresh basil leaves before serving.
Tips
Consistency: If you prefer a thicker sauce, let it simmer a bit longer after adding the half and half.
Extra Flavor: Add a pinch of red pepper flakes for a bit of heat.
Substitutions: Kale can be used instead of spinach for a different green option.
Serve With
Rice or Quinoa: These grains soak up the creamy sauce beautifully.
Storage and Freezing Tips
Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
Freezing: You can freeze Marry Me Chickpeas in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight and reheat on the stove.
Reheating: Warm the chickpeas gently in a skillet over medium-low heat, adding a splash of vegetable broth or water to loosen the sauce if needed.
FAQ
Yes, you can use dried chickpeas, but they need to be cooked before adding to the recipe. Soak them overnight and then boil until tender, which usually takes about 1-2 hours.
This recipe is very versatile. You can add vegetables like bell peppers, zucchini, or mushrooms. Just make sure to adjust the cooking time so that all vegetables are cooked through.
Yes, you can use other hard cheeses like Pecorino Romano or even a bit of feta for a different flavor profile.
Recipe
Marry Me Chickpeas
Equipment
- large skillet
- Wooden spoon or spatula
- Measuring cups and spoons
Ingredients
- 2 tablespoon olive oil
- 1 medium onion diced
- 2 garlic gloves minced
- ½ cup sun-dried tomatoes chopped in small pieces
- ½ cup vegetable broth
- 1 (15oz) chickpeas rinsed and drained
- ¼ cup half and half
- 1 ½ cup baby spinach
- ¼ cup grated parmesan
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- Fresh basil to garnish
Instructions
- In a large skillet, heat the olive oil over medium heat.
- Add the diced onion, and cook until translucent, add the garlic and continue cooking for another 2 minutes
- Add the rinsed and drained chickpeas, sun-dried tomatoes, broth, parmesan and spinach to the skillet, stirring well to combine everything.
- Let the mixture simmer for 5 minutes.
- Pour in the half and half, stirring continuously until the mixture becomes creamy and slightly thickened, about 3 minutes.
- Garnish with fresh basil leaves before serving.
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