Description
Marry Me Chickpeas combines chickpeas with sun-dried tomatoes and herbs in a creamy coconut sauce, creating an irresistible dish perfect for a quick and satisfying meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 cup onion, finely chopped
- 1 tablespoon garlic, minced
- ½ teaspoon red chili flakes
- 2 teaspoons dried italian herbs, oregano, thyme, basil
- ½ cup oil-packed sun-dried tomatoes, drained and chopped
- 30 oz chickpeas, 2 cans (15 oz each), drained and rinsed
- 1 cup vegetable broth
- 1 cup full-fat coconut milk, unsweetened
- 2 tablespoons nutritional yeast, optional
- 1 teaspoon lemon juice, freshly squeezed
- 1 teaspoon salt, adjust to taste
- ½ teaspoon black pepper, adjust to taste
- 1 tablespoon fresh basil, chopped, for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Add the onion and sauté until soft and translucent, about 5 minutes.
- Stir in the garlic, chili flakes, and Italian herbs. Cook for 30–60 seconds until fragrant—do not brown the garlic.
- Add the sun-dried tomatoes and chickpeas, stirring well to coat them in the aromatics.
- Pour in the vegetable broth and coconut milk. Stir and bring to a gentle simmer.
- Simmer uncovered for 12–15 minutes, until the sauce thickens and coats the back of a spoon.
- For a creamier texture, lightly mash some chickpeas with the back of a spoon.
- Stir in the nutritional yeast (if using) and lemon juice. Taste and adjust with salt and pepper.
- Garnish with fresh basil and serve over pasta, rice, quinoa, or crusty bread.
Notes
For a spicier version, increase the red chili flakes.
You can substitute coconut milk with regular cream for a different flavor.
Leftovers can be stored in the refrigerator for up to three days.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg