This one-pan Marry Me Chickpeas recipe puts a vegan twist on the viral comfort dish that's been making people propose to their dinner. It's rich, creamy, and savory with a hint of sweetness from sun-dried tomatoes.
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I love this for busy weeknights because it comes together in one skillet, and the whole family goes back for seconds. My kids don't even miss the chicken!
The sauce is so luscious you'll want to lick the pan – and with chickpeas, you get a hearty dose of plant-based protein and fiber.
Why You'll Love This Recipe
About the Ingredients
2 tablespoons (30ml) olive oil
Use a good quality extra-virgin for flavor. You can substitute with avocado oil for a higher smoke point.
1 medium yellow onion, finely chopped
About 1 cup. A sweet onion like Vidalia also works well.
4 cloves garlic, minced
Use fresh for the best flavor; jarred minced garlic can be used in a pinch (about 1 tablespoon).
1 teaspoon dried oregano
If you have fresh oregano, use 1 tablespoon chopped.
1/2 teaspoon red pepper flakes (optional for heat)
Adjust to taste; omit if you prefer mild.
1/2 cup (60g) sun-dried tomatoes (not oil-packed), chopped
If using oil-packed, drain and pat dry. You can also use rehydrated dry ones.
1 (15-ounce/425g) can chickpeas, drained and rinsed
For a shortcut, use 1 1/2 cups cooked chickpeas.
1 cup (240ml) vegetable broth
Use low-sodium if you prefer to control salt. You can also use water with a bouillon cube.
1 cup (240ml) canned coconut milk (full-fat for creaminess)
For a lighter version, use light coconut milk or cashew cream.
1 tablespoon tomato paste
Adds depth of flavor. If you don't have, use 2 tablespoons of the sun-dried tomato oil.
1/2 cup (120ml) nutritional yeast
Gives a cheesy, savory flavor. You can also use 1/2 cup grated vegan parmesan.
1 tablespoon (15ml) fresh lemon juice
Brightens the sauce. Use bottled if needed, but fresh is best.
1/2 teaspoon salt, plus more to taste
Adjust according to your broth and chickpeas.
1/4 teaspoon black pepper
Freshly ground for best flavor.
2 cups (60g) fresh spinach
Optional but adds color and nutrients. You can also use kale, chopped.
Fresh basil for garnish (optional)
Adds a fresh herbal note; parsley works too.
Tips & Tricks
- Don't skip the sun-dried tomatoes – they are the flavor backbone. If they are very dry, soak them in hot water for 10 minutes before chopping.
- If your sauce separates, it's likely because the coconut milk was too cold. Warm it slightly before adding, and stir continuously.
- For a thinner sauce, add more broth or water. For a thicker sauce, let it simmer a few extra minutes.
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 onion and cook until soft, about 5 minutes. Add garlic, oregano, red pepper flakes, and sun-dried tomatoes. Cook for 1 minute until fragrant.
2. Add chickpeas and broth
Stir in the chickpeas, vegetable broth, and tomato paste. Bring to a simmer and cook for 5 minutes, scraping any browned bits from the pan.
3. Pour in coconut milk
Reduce heat to low (300°F/150°C) and stir in the coconut milk and nutritional yeast. Simmer gently for 10 minutes, stirring occasionally, until the sauce thickens slightly. It should coat the back of a spoon.
4. Season and add spinach
Add lemon juice, salt, and pepper. If using spinach, stir it in and cook for 2-3 minutes until wilted. Taste and adjust seasoning.
5. Serve and garnish
Serve hot over pasta, rice, or with crusty bread. Garnish with fresh basil if desired.
Delicious Variations
- Add a handful of chopped sun-dried tomato oil for extra richness.
- Swap chickpeas for white beans like cannellini for a creamier texture.
- Stir in a cup of cooked pasta directly into the sauce for a one-pan meal.
How to Store Marry Me Chickpeas
Refrigerator
Store in an airtight container for up to 4 days.
Freezer
Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge.
Reheating
Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water to loosen the sauce.
Frequently Asked Questions
Q: Can I make this without coconut milk?
Yes, you can use cashew cream or a plain unsweetened plant-based milk, but the sauce won't be as thick and rich. Use 1 cup of canned coconut milk or 1/2 cup cashews blended with 1/2 cup water.
Q: Is this recipe gluten-free?
Yes, all ingredients are naturally gluten-free. Just ensure your vegetable broth and nutritional yeast are certified gluten-free if needed.
Q: Can I use dried chickpeas?
Yes, but you'll need to cook them first. 1 cup dried chickpeas yields about 3 cups cooked. Simmer until tender, about 1-1.5 hours.
Q: What can I serve with Marry Me Chickpeas?
It's delicious over pasta, rice, quinoa, or with crusty bread for dipping. You can also serve it as a stew with a side salad.
Q: Can I make this in a slow cooker?
Yes, sauté the aromatics first, then add all ingredients except spinach and lemon juice. Cook on low for 4-6 hours or high for 2-3 hours. Stir in spinach and lemon juice before serving.
Try this Marry Me Chickpeas tonight for a cozy, plant-based dinner that will have everyone asking for seconds. Here's to a calmer home, one drawer at a time.
Marry Me Chickpeas
Marry Me Chickpeas is a creamy, sun-dried tomato one-pan vegan dinner that's ready in 50 minutes and tastes indulgent.
🧂 Ingredients
- 2 tablespoons (30ml) olive oil
- 1 medium yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional for heat)
- 1/2 cup (60g) sun-dried tomatoes (not oil-packed), chopped
- 1 (15-ounce/425g) can chickpeas, drained and rinsed
- 1 cup (240ml) vegetable broth
- 1 cup (240ml) canned coconut milk (full-fat for creaminess)
- 1 tablespoon tomato paste
- 1/2 cup (120ml) nutritional yeast
- 1 tablespoon (15ml) fresh lemon juice
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 2 cups (60g) fresh spinach
- Fresh basil for garnish (optional)
📋 Instructions
- 1Sauté the aromatics — Heat olive oil in a large skillet over medium heat (350°F/175°C). Add onion and cook until soft, about 5 minutes. Add garlic, oregano, red pepper flakes, and sun-dried tomatoes. Cook for 1 minute until fragrant.
- 2Add chickpeas and broth — Stir in the chickpeas, vegetable broth, and tomato paste. Bring to a simmer and cook for 5 minutes, scraping any browned bits from the pan.
- 3Pour in coconut milk — Reduce heat to low (300°F/150°C) and stir in the coconut milk and nutritional yeast. Simmer gently for 10 minutes, stirring occasionally, until the sauce thickens slightly. It should coat the back of a spoon.
- 4Season and add spinach — Add lemon juice, salt, and pepper. If using spinach, stir it in and cook for 2-3 minutes until wilted. Taste and adjust seasoning.
- 5Serve and garnish — Serve hot over pasta, rice, or with crusty bread. Garnish with fresh basil if desired.
Elena writes about home organization and decluttering from a busy parent's perspective. She focuses on simple, low-cost systems that actually work in real life. Her articles emphasize small daily habits over perfect aesthetics.
