Marry Me Chickpeas
These Marry Me Chickpeas are a delicious and flavorful vegan dish that will make you fall in love with plant-based cooking.
Equipment
- sauté pan
Ingredients
- 1 tablespoon olive oil
- 5 cloves garlic minced
- ½ cup sun dried tomatoes chopped
- ½ teaspoon oregano
- ½ teaspoon red chili flakes
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 2 15-ounce cans chickpeas drained and rinsed
- 1 cup vegetable broth
- 1 tablespoon tomato paste
- 1 cup vegan cream See Notes
- 2 cups baby spinach sliced
- 4-5 leaves fresh basil chopped
- ½ cup grated vegan parmesan cheese optional, I used Violife
Instructions
- In a large sauté pan over low-medium heat, warm the olive oil. Add the garlic and cook for 1-2 minutes, stirring frequently, until fragrant.
- Stir in the sun dried tomatoes, oregano, red chili flakes, salt and black pepper. Cook for 1 minute.
- Now add the chickpeas, broth, tomato paste, cream and spinach and stir well. Bring to a gentle simmer over medium heat and cook for about 5 minutes, until warm and the spinach has wilted. Taste; add more salt, pepper or red pepper flakes as desired.
- Remove from heat and stir in the fresh basil and grated parmesan. Serve immediately with crusty bread for dipping, or on top of cooked rice, pasta or even a baked sweet potato. Enjoy!
Notes
For vegan marry me chicken, try substituting the chickpeas for any vegan chicken you like, including my homemade seitan chicken or crispy baked tofu. For the cream, you can use any store bought dairy free creamer, full fat coconut milk, unsweetened plant milk or real homemade cashew cream. If using store bought cream or coconut milk, consider thickening the chickpeas with cornstarch if preferred.
Nutrition
Serving: 1servingCalories: 294kcalCarbohydrates: 33gProtein: 10gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 690mgPotassium: 736mgFiber: 8gSugar: 8gVitamin A: 1231IUVitamin C: 9mgCalcium: 83mgIron: 5mg
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