Some recipes earn their name, and this Marry-Me Chickpeas is definitely one of them!
Inspired by the viral “marry me” flavor combination of sun-dried tomatoes, garlic, herbs, and a rich creamy sauce, this plant-based version swaps chicken for hearty chickpeas to create a meal that’s every bit as comforting, satisfying, and irresistible. You bet we went for seconds!
Tender chickpeas simmer in a tomato and coconut cream sauce flavored with fragrant garlic, sweet leeks, Italian herbs, and fresh basil. The result is a cozy dish that comes together in just minutes using simple pantry staples.
Whether you serve it with crusty bread for soaking up every last drop of sauce, spoon it over pasta or rice, or pile it onto a baked sweet potato, this recipe is guaranteed to become a regular in your weeknight dinner rotation.
One bite of this creamy, flavour-packed dish, and you'll understand exactly how it got its name!
Ingredients
- 1 tbsp olive oil
- 1 medium onion (chopped)
- 1 cup leek (chopped)
- 4 cloves garlic
- 3/4 cup sundried tomatoes
- 2 tbsp tomato paste
- 2 tsp Italian seasoning
- 1 tsp salt
- 2x 15-ounce cans chickpeas or the same equivalent dried chickpeas (soaked overnight)
- 1 cup unsweetened coconut cream
- 1 handful of fresh basil leaves
- 1 cup vegetable broth
- Optional: 1/2 cup Country Life vegan parmesan
Instructions
- In a large sauté pan over low-medium heat, warm the olive oil. Add the onion, leek, and garlic and cook for 1-2 minutes, stirring frequently, until fragrant.
- Stir in the sun-dried tomatoes, tomato paste, salt, and Italian seasoning. Cook for 1 minute.
- Add the drained chickpeas and stir.
- Add the broth, coconut cream, and basil leaves. Bring to a gentle simmer over medium heat and cook for about 5 minutes. When using dried chickpeas, cooking time may be slightly longer.
- Remove from heat and stir in a couple more fresh basil leaves and vegan parmesan (optional).
- Serve immediately with crusty bread for dipping, or on top of cooked rice, pasta, or even a baked sweet potato.
