Marry Me Chickpeas (Printable)

Creamy chickpeas with sun-dried tomatoes, spinach, and herbs in a rich sauce.

# What You Need:

→ Chickpeas & Vegetables

01 - 2 cans (15 oz each) chickpeas, drained and rinsed
02 - 1 medium yellow onion, finely chopped
03 - 3 garlic cloves, minced
04 - 1/2 cup sun-dried tomatoes, drained if oil-packed and sliced
05 - 2 cups baby spinach, loosely packed

→ Sauce

06 - 1 tablespoon olive oil
07 - 1/2 teaspoon red pepper flakes
08 - 1 teaspoon dried oregano
09 - 1 teaspoon dried basil
10 - 1 teaspoon smoked paprika
11 - Salt and black pepper, to taste
12 - 1/2 cup vegetable broth
13 - 3/4 cup heavy cream or plant-based cream
14 - 1/2 cup grated Parmesan cheese or vegan alternative

→ Finish

15 - 2 tablespoons fresh basil, chopped
16 - Zest of 1 lemon

# How To Make:

01 - Heat olive oil in a large skillet over medium heat. Add onion and sauté for 3–4 minutes until softened and translucent.
02 - Stir in garlic, red pepper flakes, oregano, basil, and smoked paprika. Cook for 1 minute until fragrant, being careful not to burn the garlic.
03 - Add sun-dried tomatoes and chickpeas to the skillet. Sauté for 2 minutes, stirring occasionally to combine with the aromatics.
04 - Pour in vegetable broth and bring to a gentle simmer. Let it reduce slightly for about 1–2 minutes to concentrate flavors.
05 - Reduce heat to low. Stir in heavy cream and Parmesan cheese until fully melted and incorporated. Season generously with salt and pepper.
06 - Add baby spinach and cook until just wilted, about 2–3 minutes. The spinach should retain some vibrancy and not be overcooked.
07 - Remove from heat. Finish with lemon zest and fresh chopped basil. Taste and adjust seasoning with additional salt or herbs as desired.
08 - Serve warm accompanied by crusty bread, over steamed rice, or tossed with pasta for a complete meal.

# Expert Tips:

01 -
  • The sauce is impossibly rich without using any meat
  • Ready in thirty minutes for those weeknight emergency situations
  • Leftovers actually taste better the next day
02 -
  • The sauce thickens quickly once you add the cream so keep an eye on the heat
  • Season at the end because the Parmesan adds significant saltiness
03 -
  • Use a microplane for the lemon zest to avoid any bitter pith
  • Let the chickpeas drain thoroughly so they do not make the sauce watery

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