Easy Vegan Marry Me Chickpeas – One-Pan 30-Minute

This one-pan Marry Me Chickpeas recipe puts a vegan twist on the viral comfort dish that’s been sweeping social media. Instead of chicken, we use hearty chickpeas simmered in a luxuriously creamy sun-dried tomato sauce with a hint of Italian herbs. It’s the kind of meal that feels indulgent yet is surprisingly simple to make.

The sauce gets its richness from full-fat coconut milk and nutritional yeast, which create a velvety texture without any dairy. Sun-dried tomatoes add a sweet-tangy depth, while garlic and oregano bring aromatic warmth. Everything cooks in a single skillet, meaning minimal cleanup and maximum flavor.

Whether you’re serving it over pasta, with crusty bread, or alongside roasted vegetables, this dish is guaranteed to impress. It’s perfect for weeknight dinners, date nights, or meal prep—and it’s so good, it might just earn you a proposal.

About the Ingredients

2 tablespoons olive oil

For sautéing. Use a good-quality extra-virgin olive oil; you can substitute with avocado oil if preferred.

1 medium yellow onion, finely chopped

Adds a sweet, savory base. Use a shallot for a milder flavor.

4 cloves garlic, minced

Fresh garlic is essential; if using pre-minced, use 2 teaspoons.

1/2 cup (80g) sun-dried tomatoes (oil-packed, drained)

Use oil-packed for the best flavor; if using dry, rehydrate in hot water for 10 minutes first.

1 teaspoon dried oregano

Adds an earthy, Italian note. Fresh oregano works too—use 1 tablespoon.

1/2 teaspoon red pepper flakes (optional)

For a subtle kick. Adjust to taste or omit for a milder sauce.

2 cans (15 oz each) chickpeas, drained and rinsed

Also known as garbanzo beans. For a lower-sodium option, use no-salt-added.

1 can (13.5 oz) full-fat coconut milk

Provides creaminess. Light coconut milk works but yields a thinner sauce; add a splash of water if needed.

1 cup (240ml) vegetable broth

Use low-sodium to control salt. Homemade or store-bought both work.

2 tablespoons nutritional yeast

Gives a cheesy, savory flavor. Omit if you don’t have it, or use a vegan parmesan alternative.

1/2 teaspoon salt, plus more to taste

Sea salt or kosher salt. Adjust based on your broth and tomatoes.

1/4 teaspoon black pepper

Freshly ground is best. Add more to taste.

Fresh basil or parsley, for garnish

Adds a fresh contrast. If you have neither, a sprinkle of dried herbs works.

Tips & Tricks

• If the sauce becomes too thick, loosen it with extra vegetable broth or a splash of water.
• For a richer flavor, toast the chickpeas in the skillet for 2-3 minutes before adding the sauce.
• Don't skip the nutritional yeast—it adds that umami cheese-like depth that makes this dish crave-worthy.

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, sun-dried tomatoes, oregano, and red pepper flakes, and cook for 1 minute until fragrant.

2. Add chickpeas

Stir in the drained chickpeas and cook for 2-3 minutes, letting them slightly toast and absorb the flavors.

3. Pour in liquids

Add coconut milk, vegetable broth, nutritional yeast, salt, and pepper. Stir well to combine, scraping any browned bits from the bottom of the pan.

4. Simmer sauce

Bring to a gentle boil, then reduce heat to low (around 200°F/95°C). Let simmer uncovered for 15-20 minutes, stirring occasionally, until the sauce has thickened and the chickpeas are tender. The sauce should coat the back of a spoon.

5. Season to taste

Taste and adjust seasoning with extra salt, pepper, or red pepper flakes if desired. If the sauce is too thick, add a splash of broth or water.

6. Garnish and serve

Remove from heat and let rest for 5 minutes. Garnish with fresh basil or parsley and serve hot over pasta, rice, or with crusty bread.

Delicious Variations

• Add a handful of fresh spinach at the end and stir until wilted for extra greens.
• Swap chickpeas for white beans like cannellini or butter beans for a different texture.
• Make it extra hearty by adding sliced mushrooms or bell peppers with the onion.

How to Store Vegan Marry Me Chickpeas

Frequently Asked Questions

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Vegan Marry Me Chickpeas

This one-pan Marry Me Chickpeas recipe puts a vegan twist on the viral comfort food, ready in 30 minutes with a creamy sun-dried tomato sauce.

★★★★½ 4.8 (187 ratings)

10 minPrep time25 minCook time6Servings285 kcalCalories

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🧂 Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 4 cloves garlic, minced
• 1/2 cup (80g) sun-dried tomatoes (oil-packed, drained)
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 can (13.5 oz) full-fat coconut milk
• 1 cup (240ml) vegetable broth
• 2 tablespoons nutritional yeast
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper
• Fresh basil or parsley, for garnish

📋 Instructions

1. 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, sun-dried tomatoes, oregano, and red pepper flakes, and cook for 1 minute until fragrant.
2. 2Add chickpeas — Stir in the drained chickpeas and cook for 2-3 minutes, letting them slightly toast and absorb the flavors.
3. 3Pour in liquids — Add coconut milk, vegetable broth, nutritional yeast, salt, and pepper. Stir well to combine, scraping any browned bits from the bottom of the pan.
4. 4Simmer sauce — Bring to a gentle boil, then reduce heat to low (around 200°F/95°C). Let simmer uncovered for 15-20 minutes, stirring occasionally, until the sauce has thickened and the chickpeas are tender. The sauce should coat the back of a spoon.
5. 5Season to taste — Taste and adjust seasoning with extra salt, pepper, or red pepper flakes if desired. If the sauce is too thick, add a splash of broth or water.
6. 6Garnish and serve — Remove from heat and let rest for 5 minutes. Garnish with fresh basil or parsley and serve hot over pasta, rice, or with crusty bread.

👨‍🍳 Chef's Note: This dish is a true crowd-pleaser—the creamy, savory sauce with sweet sun-dried tomatoes is irresistible. For an extra touch, drizzle with a little olive oil before serving.

Servings: 6

Cuisine: Italian-inspired

Course: Main Course

Nutrition (per serving): 285 kcal · 12g protein · 22g carbs · 9g fat