If you've seen the viral Marry Me Chicken recipe, you know why it's so beloved: a luscious, creamy sauce with sun-dried tomatoes and a touch of spice. But what if you want that same comfort without the meat? Meet Marry Me Chickpeas – a plant-based version that's just as indulgent and even easier to make.
Advertisements1
Chickpeas soak up the creamy, savory sauce beautifully, and the combination of garlic, sun-dried tomatoes, and a hint of red pepper flakes creates a flavor that's both familiar and exciting. This one-pan wonder is perfect for busy weeknights, cozy dinners, or impressing someone special – vegan or not.
Why You'll Love This Recipe
About the Ingredients
2 tablespoons (30 ml) olive oil
Use a good quality extra-virgin olive oil for the best flavor. You can substitute with avocado oil or vegan butter.
1 medium yellow onion, finely chopped
About 1 cup. A sweet or white onion works too. For a milder taste, use shallots.
4 cloves garlic, minced
Fresh garlic is a must. If you're in a pinch, use 1 teaspoon garlic powder, but fresh gives the best aroma.
1/2 cup (60g) sun-dried tomatoes, chopped (not oil-packed)
Look for dry-packed sun-dried tomatoes. If you use oil-packed, drain and pat dry. You can also use fresh cherry tomatoes, but the flavor will be less intense.
1 teaspoon dried oregano
Use Mediterranean oregano if possible. You can substitute with 1 tablespoon fresh oregano, chopped.
1/2 teaspoon red pepper flakes (adjust to taste)
This adds a gentle heat. Omit for a milder dish, or add more if you like spice.
1 teaspoon smoked paprika
Smoked paprika adds depth. Regular paprika works, but the smoky flavor is key. You can use a pinch of chipotle powder for extra smokiness.
1/2 cup (120 ml) vegetable broth
Use low-sodium to control salt. You can also use water, but broth adds more flavor.
1 can (15 oz or 400g) chickpeas, drained and rinsed
Canned chickpeas are convenient. To save time, you can use 1.5 cups cooked chickpeas from dry. Rinse well to reduce sodium.
1 can (13.5 oz or 400 ml) full-fat coconut milk
Full-fat coconut milk creates the creamiest sauce. Light coconut milk will work but the sauce will be thinner. You can also use cashew cream for a nuttier flavor.
1/2 cup (50g) vegan Parmesan, grated
Use store-bought vegan Parmesan or make your own with cashews, nutritional yeast, and garlic powder. For a nut-free option, use nutritional yeast only.
1/4 cup (10g) fresh basil leaves, chopped
Fresh basil brightens the dish. If you don't have it, use 1 teaspoon dried basil, but fresh is highly recommended.
Salt and freshly ground black pepper, to taste
Season as you go. The sun-dried tomatoes and vegan Parmesan add salt, so taste before adding more.
Tips & Tricks
Don't skip rinsing the chickpeas
Rinsing removes excess sodium and helps prevent the sauce from becoming too salty. It also gives a better texture.
Use full-fat coconut milk
Light coconut milk will result in a thinner sauce. If you only have light, add a cornstarch slurry (1 tsp cornstarch + 1 tbsp water) to thicken.
Simmer gently
After adding the coconut milk, keep the heat low to prevent the sauce from separating. A gentle simmer is key to a silky texture.
Pro Tips
Step-by-Step Instructions
1. Sauté the aromatics
Heat olive oil in a large skillet over medium heat (350°F/175°C). Add the chopped onion and cook until soft and translucent, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant, but not browned.
2. Bloom the spices
Stir in the sun-dried tomatoes, oregano, red pepper flakes, and smoked paprika. Cook for 30 seconds, stirring constantly, to toast the spices and release their flavor.
3. Add the chickpeas
Add the drained chickpeas and vegetable broth. Bring to a gentle simmer and let cook for 5 minutes, allowing the chickpeas to absorb some of the broth and spices.
4. Pour in the coconut milk
Reduce the heat to low (250°F/120°C) and pour in the coconut milk. Stir well to combine. Let the sauce simmer gently for 10 minutes, stirring occasionally, until it has thickened slightly and the chickpeas are tender.
5. Melt in the vegan Parmesan
Stir in the vegan Parmesan cheese until it's fully melted and the sauce is smooth and creamy. Season with salt and pepper to taste. The sauce should coat the back of a spoon.
6. Finish with basil
Remove the skillet from the heat and stir in the fresh basil. Let it sit for a minute to wilt slightly.
7. Serve hot
Serve immediately over pasta, rice, or with crusty bread. Garnish with extra basil and vegan Parmesan if desired.
Delicious Variations
Add vegetables
Stir in a handful of fresh spinach or kale along with the chickpeas and let it wilt in the sauce.
Make it spicy
Add an extra 1/2 teaspoon of red pepper flakes or a minced jalapeño for a kick.
Swap the protein
Replace chickpeas with firm tofu cubes or vegan chicken pieces for a different texture.
How to Store Marry Me Chickpeas (One-Pan Vegan)
Refrigerator
Store in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools; add a splash of water or broth when reheating.
Freezer
Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat gently on the stovetop over low heat, stirring frequently. Add a little water or coconut milk to loosen the sauce if needed.
Frequently Asked Questions
Q: Can I make this recipe oil-free?
Yes, you can sauté the onion and garlic in a few tablespoons of water or vegetable broth instead of oil. The flavor will be slightly different, but it will still be delicious.
Q: What can I use instead of coconut milk?
You can use cashew cream (soaked cashews blended with water) or a can of full-fat coconut cream. For a lower-fat option, use unsweetened almond milk but you'll need to thicken with a cornstarch slurry.
Q: Can I use dried chickpeas?
Yes, but you'll need to cook them first. Soak 1 cup of dried chickpeas overnight, then simmer for 1-2 hours until tender. Use 1.5 cups of cooked chickpeas in this recipe.
Q: Is this recipe gluten-free?
Yes, all the ingredients are naturally gluten-free. Just be sure to check that your vegan Parmesan and vegetable broth are certified gluten-free if you have celiac disease.
I hope you love this creamy, dreamy Marry Me Chickpeas as much as I do! If you try it, don't forget to leave a rating and comment below – I'd love to hear how it turned out. And for more one-pan vegan dinners, be sure to subscribe to my newsletter!
Marry Me Chickpeas (One-Pan Vegan)
This one-pan Marry Me Chickpeas recipe is a creamy, sun-dried tomato vegan twist on the viral comfort dish, ready in 45 minutes.
🧂 Ingredients
- 2 tablespoons (30 ml) olive oil
- 1 medium yellow onion, finely chopped
- 4 cloves garlic, minced
- 1/2 cup (60g) sun-dried tomatoes, chopped (not oil-packed)
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1 teaspoon smoked paprika
- 1/2 cup (120 ml) vegetable broth
- 1 can (15 oz or 400g) chickpeas, drained and rinsed
- 1 can (13.5 oz or 400 ml) full-fat coconut milk
- 1/2 cup (50g) vegan Parmesan, grated
- 1/4 cup (10g) fresh basil leaves, chopped
- Salt and freshly ground black pepper, to taste
📋 Instructions
- 1Sauté the aromatics — Heat olive oil in a large skillet over medium heat (350°F/175°C). Add the chopped onion and cook until soft and translucent, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant, but not browned.
- 2Bloom the spices — Stir in the sun-dried tomatoes, oregano, red pepper flakes, and smoked paprika. Cook for 30 seconds, stirring constantly, to toast the spices and release their flavor.
- 3Add the chickpeas — Add the drained chickpeas and vegetable broth. Bring to a gentle simmer and let cook for 5 minutes, allowing the chickpeas to absorb some of the broth and spices.
- 4Pour in the coconut milk — Reduce the heat to low (250°F/120°C) and pour in the coconut milk. Stir well to combine. Let the sauce simmer gently for 10 minutes, stirring occasionally, until it has thickened slightly and the chickpeas are tender.
- 5Melt in the vegan Parmesan — Stir in the vegan Parmesan cheese until it's fully melted and the sauce is smooth and creamy. Season with salt and pepper to taste. The sauce should coat the back of a spoon.
- 6Finish with basil — Remove the skillet from the heat and stir in the fresh basil. Let it sit for a minute to wilt slightly.
- 7Serve hot — Serve immediately over pasta, rice, or with crusty bread. Garnish with extra basil and vegan Parmesan if desired.
