Ready in 30 minutes and made with pantry staples, these Marry Me Chickpeas are covered in a creamy Tuscan sauce and are absolutely delicious. You can serve them with crusty bread or rice for a simple yet delicious vegetarian meal.
If you’ve been on social media in the past year, you’ve likely seen the viral Marry Me Chicken recipe. The name plays on the idea that the recipe is so delicious, whoever eats it will want to propose to you on the spot! While I cannot confirm or deny this suggestion, I can say the recipe is pretty darn tasty.
This Marry Me Chickpeas recipe is a vegetarian twist on the original recipe. It’s full of flavor while being quick and easy to make.
Why You’ll Love It
- Quick and Easy – Ready in minutes with minimal ingredients, this recipe is perfect for a weeknight meal.
- High in Fiber – These saucy chickpeas are loaded with 10 grams of fiber per serving.
- Vegetarian – Filled with plant-based protein, this recipe is something everyone can enjoy.
Ingredients + Substitutions
- Chickpeas – Also known as garbanzo beans, to add some vegetarian protein. While the recipe uses chickpeas, you can use white beans if needed. See the notes section of the recipe card for details.
- Sun-Dried Tomatoes – To make the creamy Tuscan sauce.
- Cream – To make the creamy sauce. The recipe calls for heavy cream, but you can use table cream, half-and-half, or coconut milk for a dairy-free option. See the notes section of the recipe card for details.
- Parmesan Cheese – To add some more protein and ensure the sauce is rich and creamy.
- Vegetable Broth – To make the sauce. You can use chicken broth if preferred.
- Onion and Garlic – To flavor the sauce. The recipe calls for a whole onion and garlic cloves, but you can use onion powder and garlic powder if preferred. See the notes section of the recipe card for details.
- Thyme – To flavor the sauce.
- Olive Oil – To sauté the onion.
- Fresh Basil – To serve.
- Salt and Pepper – To season.
Dietary Adaptions
To Make it Gluten-Free: Use certified gluten-free vegetable broth.
To Make it Dairy-Free: Swap the heavy cream for coconut milk or cashew cream, and swap the parmesan cheese for nutritional yeast.
Red’s Nutrition Tip
This Marry Me chickpeas recipe is full of all types of healthy fats. The olive oil is a rich source of unsaturated fats, primarily in the form of monounsaturated fat with some polyunsaturated fats, while the heavy cream is a good source of saturated fat.
Serving Suggestions
This recipe is a balanced meal full of plant-based protein, carbohydrates, fiber, and healthy fats. It can be enjoyed as is or adapted to suit your personal calorie or macro needs. For example:
- To make it higher in protein, add some cubed tofu.
- To make it high in carbohydrates, serve it with rice or bread.
- To make it lower in fat, swap the heavy cream for half-and-half or whole milk.
- To add more veggies, add some fresh spinach to the sauce.
Storage + Reheating
To Refrigerate: Allow the Marry Me chickpeas to cool completely and then transfer them to an airtight container and store them in the fridge for up to 5 days.
To Freeze: Transfer the cooled Marry Me chickpeas to an airtight container and freeze for up to 3 months.
To Reheat: Once thawed, the chickpea mixture can be reheated in the microwave for 2-3 minutes or in a pot on the stovetop on medium-high heat for 5 minutes or until heated through.
More Vegetarian Chickpea Recipes:
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Marry Me Chickpeas
This one-pot Marry Me Chickpeas recipe is perfect for a healthy, weeknight vegetarian dinner. It’s easy to make, quick to clean up, and full of flavor.
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Prep Time: 10 minutes -
Cook Time: 20 minutes
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Total Time: 30 minutes
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Yield: 4 servings 1x
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Category: Dinner
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Method: Stovetop
- Diet: Vegetarian
Prep Time:
Yield:
Category:
Method:Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1 pinch ground black pepper
- 1/2 cup sun-dried tomatoes, packed, finely chopped
- 1 cup vegetable broth
- 1/2 cup heavy cream
- 1/4 cup grated parmesan cheese
- 2 (15-ounce) cans chickpeas, strained and rinsed
- Fresh basil, to serve
Instructions
- In a large pan or skillet on medium heat, warm the olive oil, then add diced onion and cook for 3-4 minutes, stirring occasionally, until tender and translucent.
- Add the minced garlic, thyme, red pepper flakes, salt, and sun-dried tomatoes and cook for an additional minute, stirring occasionally, until fragrant.
- Pour in the vegetable broth, heavy cream, and Parmesan cheese and stir until well combined and the cheese is melted.
- Add the strained and rinsed chickpeas, stir to combine with the sauce, and cook for 2-3 minutes until warmed through, then remove from the heat.
- The marry me chickpeas can be served warm immediately with fresh basil on top, or cooled and stored in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.
Notes
To Use Onion Powder: Swap the onion for 1 teaspoon of onion powder. Skip step #1 and add it in step #2 instead.
To Use Garlic Powder: Swap the onion for 1 teaspoon of garlic powder in step #2.
To Use Coconut Milk: Swap the heavy cream for 1/2 cup full-fat coconut milk in step #3.
To Use White Beans: Swap the chickpeas for equal parts canned white beans (strained and rinsed) in step #4.
To Use Fresh Thyme: Swap the dried thyme for 1 tablespoon of fresh thyme in step #2.
To Use Italian Seasoning: Swap the dried thyme for 1 teaspoon of Italian seasoning in step #2.
Nutrition
- Serving Size: 1 serving
- Calories: 328 calories
- Sugar: 5 grams
- Fat: 18 grams
- Carbohydrates: 33 grams
- Fiber: 10 grams
- Protein: 13 grams
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