If you've seen the viral Marry Me Chicken recipe, you know the hype: a rich, creamy, sun-dried tomato sauce that's so good it's proposal-worthy. This vegan version swaps the chicken for hearty chickpeas, keeping all the comforting flavor while being entirely plant-based.
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The magic happens in one pan: chickpeas simmer in a velvety sauce made with coconut milk, nutritional yeast, and Italian seasonings, then get finished with a pop of spinach and fresh basil. It's the kind of meal that feels indulgent but comes together with minimal effort.
Serve it over pasta, rice, or with crusty bread to soak up every last drop. Whether you're vegan, flexitarian, or just looking for a meatless Monday win, this dish is sure to become a regular in your rotation.
Why You'll Love This Recipe
About the Ingredients
2 tbsp (30ml) olive oil
For sautéing the aromatics. Use a good-quality extra virgin olive oil for the best flavor; any neutral oil like avocado works too.
1 medium yellow onion, finely chopped
Adds sweetness and depth. A sweet onion or shallot can be substituted.
4 cloves garlic, minced
Fresh garlic is key; pre-minced jarred garlic can be used in a pinch, but fresh gives a brighter flavor.
1/2 cup (60g) sun-dried tomatoes (oil-packed), drained and chopped
The star of the sauce. If using dry-packed, rehydrate in hot water for 10 minutes before chopping.
1 tsp dried oregano
Adds an earthy, slightly bitter note. Fresh oregano (1 tbsp) can be used if you have it.
1/2 tsp red pepper flakes (optional)
For a gentle heat. Adjust to your spice preference or omit entirely.
2 cans (15 oz / 425g each) chickpeas, drained and rinsed
Canned chickpeas are convenient; cook your own from dried (about 1.5 cups dry) if preferred.
1 can (13.5 oz / 400ml) full-fat coconut milk
Provides the creamy base. For a lighter option, use light coconut milk, but the sauce will be less rich.
1/2 cup (120ml) vegetable broth
Adds savory liquid. Use low-sodium to control salt; water works in a pinch.
3 tbsp (24g) nutritional yeast
Gives a cheesy, umami flavor. You can substitute with a vegan parmesan or omit for a less cheesy taste.
3 cups (90g) fresh spinach
Adds color and nutrients. Frozen spinach (thawed and squeezed) can be used, but fresh is best.
1/4 cup (10g) fresh basil, chopped
Brightens the dish. Fresh parsley is a good substitute.
Salt and freshly ground black pepper, to taste
Essential for seasoning. Use flaky sea salt for finishing.
Tips & Tricks
Don't skip draining the chickpeas
Rinsing them removes excess sodium and any canning liquid that can make the sauce thin or bitter.
Simmer gently
After adding the coconut milk, keep the heat low to prevent the sauce from curdling or separating.
Adjust the consistency
If the sauce is too thick, add a splash of broth; if too thin, let it simmer a few extra minutes to reduce.
Pro Tips
Step-by-Step Instructions
1. Sauté aromatics
Heat olive oil in a large skillet over medium heat (350°F / 175°C). Add onion and cook until soft and translucent, about 4-5 minutes. Add garlic and sun-dried tomatoes, cook for 1 minute until fragrant.
2. Add spices
Stir in oregano and red pepper flakes, toasting for 30 seconds until aromatic. This blooms the spices, deepening their flavor.
3. Simmer the sauce
Add chickpeas, coconut milk, vegetable broth, and nutritional yeast. Stir to combine. Bring to a gentle simmer, then reduce heat to low (250°F / 120°C). Let it bubble gently for 15-20 minutes, until the sauce thickens and the chickpeas are tender.
4. Wilt the spinach
Stir in the spinach in handfuls, letting it wilt into the sauce. Cook for 2-3 minutes until bright green and tender.
5. Finish and season
Remove from heat and stir in fresh basil. Season with salt and pepper to taste. The sauce should be creamy and coat the back of a spoon.
6. Rest and serve
Let the dish rest for 5 minutes to allow flavors to meld. Serve hot over pasta, rice, or with crusty bread.
Delicious Variations
Add protein
Stir in vegan sausage slices or tofu cubes during the last 5 minutes for extra heartiness.
Make it a pasta bake
Toss with cooked penne, transfer to a baking dish, top with vegan mozzarella, and bake at 375°F (190°C) for 15 minutes until bubbly.
Swap the greens
Use kale instead of spinach, but cook it a few minutes longer to soften.
How to Store Marry Me Chickpeas (One-Pan Vegan)
Refrigerator
Store in an airtight container in the fridge for up to 4 days.
Freezer
Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water to loosen the sauce if needed.
Frequently Asked Questions
Q: Can I make Marry Me Chickpeas in an Instant Pot?
Yes, you can. Use the sauté function for the aromatics, then add all remaining ingredients except spinach and basil. Cook on high pressure for 10 minutes, quick release, then stir in spinach and basil.
Q: What can I use instead of coconut milk?
For a nut-free option, use unsweetened oat milk or cashew cream. For a lower-fat version, use light coconut milk or a blend of plant milk and a tablespoon of flour to thicken.
Q: Can I use dried chickpeas?
Yes, but you'll need to cook them first. Soak 1.5 cups of dried chickpeas overnight, then simmer for 1-1.5 hours until tender, or use a pressure cooker for 35 minutes.
Q: Is this recipe gluten-free?
Yes, all ingredients are naturally gluten-free. Just be sure to serve with gluten-free pasta or rice if you're avoiding gluten.
Q: Can I make this oil-free?
Yes, sauté the onion and garlic in a few tablespoons of vegetable broth instead of oil. The rest of the recipe is oil-free.
If you've tried this Marry Me Chickpeas recipe, let me know how it turned out in the comments below! Don't forget to share your photos on Instagram and tag me @yourhandle – I'd love to see your creations.
Marry Me Chickpeas (One-Pan Vegan)
This one-pan Marry Me Chickpeas recipe puts a vegan twist on the viral comfort dish, with a luscious sun-dried tomato cream sauce ready in 40 minutes.
🧂 Ingredients
- 2 tbsp (30ml) olive oil
- 1 medium yellow onion, finely chopped
- 4 cloves garlic, minced
- 1/2 cup (60g) sun-dried tomatoes (oil-packed), drained and chopped
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
- 2 cans (15 oz / 425g each) chickpeas, drained and rinsed
- 1 can (13.5 oz / 400ml) full-fat coconut milk
- 1/2 cup (120ml) vegetable broth
- 3 tbsp (24g) nutritional yeast
- 3 cups (90g) fresh spinach
- 1/4 cup (10g) fresh basil, chopped
- Salt and freshly ground black pepper, to taste
📋 Instructions
- 1Sauté aromatics — Heat olive oil in a large skillet over medium heat (350°F / 175°C). Add onion and cook until soft and translucent, about 4-5 minutes. Add garlic and sun-dried tomatoes, cook for 1 minute until fragrant.
- 2Add spices — Stir in oregano and red pepper flakes, toasting for 30 seconds until aromatic. This blooms the spices, deepening their flavor.
- 3Simmer the sauce — Add chickpeas, coconut milk, vegetable broth, and nutritional yeast. Stir to combine. Bring to a gentle simmer, then reduce heat to low (250°F / 120°C). Let it bubble gently for 15-20 minutes, until the sauce thickens and the chickpeas are tender.
- 4Wilt the spinach — Stir in the spinach in handfuls, letting it wilt into the sauce. Cook for 2-3 minutes until bright green and tender.
- 5Finish and season — Remove from heat and stir in fresh basil. Season with salt and pepper to taste. The sauce should be creamy and coat the back of a spoon.
- 6Rest and serve — Let the dish rest for 5 minutes to allow flavors to meld. Serve hot over pasta, rice, or with crusty bread.
