Marry Me Chickpeas (Vegan, Gluten-Free)
Rich and creamy Marry Me Chickpeas is the vegan version of the viral comfort food! This one-pan recipe is perfect for date night and ready in 10 minutes! Made with chickpeas instead of chicken, a dairy-free Tuscan-style sauce, sun-dried tomatoes, fresh basil, and cheesy flavor! It's easy, gluten-free, healthy, and packed with indulgent flavors!
- Prep Time: 0 Minutes
- Cook Time: 10 Minutes
- Total Time: 10 minutes
- Yield: 2 Servings 1x
- Category: Main
- Method: Stove-Top
- Cuisine: Italian
Ingredients
Scale
- 1 15 oz Can Chickpeas (drained, rinsed; about 2 Cups Cooked)
- 1 TB Sun-Dried Tomato Oil (from jarred sundried tomatoes)
- 1 TB Arrowroot or Cornstarch
- 1 Tsp Minced Garlic
- 1/2 Tsp Black Pepper (to taste)
- 1/4 Tsp Salt (to taste)
- 1/2 Cup Canned Coconut Milk (unsweetened)
- 1/4 Cup Vegetable Broth (more if needed)
- 1/4 Cup Chopped Sundried Tomatoes in Olive Oil
- 1 TB White Wine Vinegar or White Cooking Wine (optional)
- 1-2 TB Nutritional Yeast
- 3 TB Fresh Chopped Basil
- 1 Handful of Fresh Chopped Spinach (optional)
Instructions
- Heat 1 tablespoon of the sundried tomato oil in a large wok or saute pan over medium-high heat before adding the chickpeas, starch, minced garlic, pepper, and salt. Stir to coat the chickpeas and saute for about 2-3 minutes on low heat, until you no longer see any of the starch.
- Now add the coconut milk, vegetable broth, vinegar, sundried tomatoes, and nutritional yeast to the pan. Stir everything together and continue to cook the dish for about 3-5 minutes on low until the sauce thickens and bubbles.
- Now add the chopped fresh basil and optional handful of chopped spinach. Stir everything together, taste test, and adjust seasonings if needed, add an extra tablespoon or 2 of veggie broth if desired, before removing the pan from the heat.
- Serve the Marry Me Chickpeas right away with a few extra cracks of black pepper and roughly chopped basil to garnish.
Notes
- If you want a looser sauce or the sauce is too thick for your preferences, add more vegetable broth, one tablespoon at a time until you get your desired consistency.
- If your sauce is too runny, which won't happen if you follow my ingredient measurements, add one teaspoon extra of starch. The sauce thickens further as the dish cools.
- If you exclude the vinegar, add an extra tablespoon of veggie broth.
- Different Fresh Herbs: If you hate basil, you can substitute fresh Italian parsley. You can also use dried herbs, to taste, like dried oregano, thyme, or basil.
- More Veggies: Highly recommend the spinach, but you can also add in some kale, spicy arugula, thinly sliced zucchini, or sliced mushrooms.
- Make It Spicy: Add some crushed red pepper flakes or some jarred Calabrian chili peppers.
- Storage: Once the dish is cooled, you can store leftovers in a closed container in the fridge for up to 5 days.
- Reheating: To reheat your leftovers, add the dish to a saucepan and heat on the stove over low-medium heat. Add an extra tablespoon or 2 of vegetable stock to help loosen up the sauce if necessary. You can also scoop out a portion into a microwave-safe bowl, place a napkin over the top, and slowly reheat in the microwave until warmed through!
- Freezing: Since the dish is cream-based with acid, it's not the best for freezing and reheating. You can freeze it flat in a storage bag for up to 3 months. Thaw it overnight in the fridge and then reheat it on the stove as instructed above. Separation of the coconut milk may occur.
Nutrition
- Serving Size: 1 Serving
Find it online: https://strengthandsunshine.com/marry-me-chickpeas/
