Why You’ll Love This Recipe
- One-Pot Wonder: Simplifies cooking and cleanup, making it ideal for busy weeknights.
- Rich and Creamy: Delivers a luscious texture without any dairy, appealing to both vegans and non-vegans alike.
- Flavorful Tuscan Notes: Incorporates sun-dried tomatoes and Italian herbs for an authentic taste.
- Versatile Serving Options: Pairs wonderfully with toasted bread, pasta, or rice, allowing for meal variety.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add minced garlic and diced onions; cook until translucent and fragrant.
- Add Sun-Dried Tomatoes: Incorporate chopped sun-dried tomatoes into the pot, stirring for a couple of minutes to release their flavors.
- Introduce Chickpeas: Add drained and rinsed chickpeas, stirring to combine with the aromatics and tomatoes.
- Pour in Broth and Herbs: Add vegetable broth, dried oregano, and dried thyme. Bring the mixture to a simmer.
- Simmer: Allow the chickpeas to cook in the broth for about 10-15 minutes, letting them absorb the flavors.
- Stir in Coconut Milk: Pour in coconut milk, stirring to create a creamy consistency. Let it simmer for an additional 5 minutes.
- Season and Serve: Add salt and pepper to taste. Serve hot, garnished with fresh basil or parsley if desired.
Servings and Timing
- Servings: This recipe yields approximately 4 servings.
- Preparation Time: Around 10 minutes.
- Cooking Time: Approximately 25 minutes.
- Total Time: About 35 minutes.
Variations
- Spicy Kick: Add red pepper flakes or a dash of hot sauce for some heat.
- Leafy Greens: Incorporate spinach or kale during the last few minutes of cooking for added nutrition.
- Different Legumes: Substitute chickpeas with white beans or lentils for a variation in texture and flavor.
- Herb Substitutions: Use fresh herbs instead of dried ones; remember to adjust the quantities accordingly.
Storage/Reheating
- Storage: Allow the dish to cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days.
- Reheating: Reheat on the stovetop over medium heat until warmed through, adding a splash of vegetable broth or water if the mixture has thickened.
- Freezing: This dish can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
What are Marry Me Chickpeas?
Marry Me Chickpeas is a vegan adaptation of the popular "Marry Me Chicken" dish, featuring chickpeas cooked in a creamy, flavorful sauce with sun-dried tomatoes and herbs.
Can I use fresh tomatoes instead of sun-dried tomatoes?
While sun-dried tomatoes provide a concentrated flavor, you can substitute with fresh tomatoes. However, the taste may be milder, and you might need to adjust seasoning accordingly.
Is there a substitute for coconut milk?
Yes, you can use cashew cream or a plant-based heavy cream alternative to achieve a similar creamy consistency.
How can I make this dish gluten-free?
The recipe is naturally gluten-free. Just ensure that all packaged ingredients, like vegetable broth, are certified gluten-free.
What can I serve with Marry Me Chickpeas?
This dish pairs well with toasted bread, over pasta, rice, or even quinoa. A side salad can also complement the meal.
Can I add protein to this dish?
Chickpeas already provide protein, but you can add tofu or tempeh for an extra protein boost.
How do I thicken the sauce if it's too thin?
Let the dish simmer a bit longer uncovered to reduce the liquid. Alternatively, mash some of the chickpeas to naturally thicken the sauce.
Can I make this dish ahead of time?
Yes, Marry Me Chickpeas can be made ahead and stored in the refrigerator for up to 3 days. Reheat before serving.
What herbs can I use if I don't have oregano and thyme?
Basil and rosemary can be good substitutes, providing a different yet complementary flavor profile.
Is this dish suitable for meal prep?
Absolutely. It's easy to portion out and stores well, making it ideal for meal prepping for the week.
Conclusion
Marry Me Chickpeas offers a delectable blend of creamy textures and rich flavors, all crafted in a single pot for convenience. Whether you're a seasoned vegan or exploring plant-based meals, this recipe is sure to become a favorite in your culinary repertoire.
Chickpeas
- Total Time: 35 minutes
- Yield: 4 Servings
- Diet: Gluten Free
Description
Chickpeas is a creamy, one-pot vegan dish bursting with rich Tuscan flavors. Made with chickpeas, sun-dried tomatoes, and aromatic herbs, this comforting recipe is easy to prepare and perfect for a quick weeknight meal. Enjoy it with bread, pasta, or rice for a satisfying plant-based dinner.
Ingredients
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 small onion, diced
- ½ cup sun-dried tomatoes, chopped
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 2 cups vegetable broth
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 cup coconut milk
- Salt and pepper to taste
- Fresh basil or parsley for garnish (optional)
Instructions
- Sauté Aromatics – Heat olive oil in a large pot over medium heat. Add garlic and onions, cooking until fragrant and translucent.
- Add Sun-Dried Tomatoes – Stir in the chopped sun-dried tomatoes and sauté for 2 minutes to release their flavors.
- Incorporate Chickpeas – Add the chickpeas, stirring to coat them in the aromatics.
- Simmer with Broth & Herbs – Pour in the vegetable broth, oregano, and thyme. Bring to a simmer and let cook for 10-15 minutes.
- Add Coconut Milk – Stir in the coconut milk for a creamy texture. Simmer for another 5 minutes.
- Season & Serve – Adjust salt and pepper to taste. Garnish with fresh basil or parsley if desired. Serve warm with your choice of accompaniment.
Notes
- Add red pepper flakes for a spicy kick.
- Mix in spinach or kale for extra greens.
- Swap chickpeas for white beans or lentils for variety.
- Use cashew cream instead of coconut milk for a different creamy texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
