Can I use coconut milk instead of heavy cream for Marry Me Chickpeas?

Yes, full-fat coconut milk creates a rich sauce with subtle sweetness. Adjust seasoning with extra garlic and thyme.

What do you serve with Marry Me Chickpeas?

Serve with pasta, rice, or bread such as fluffy homemade garlic bread rolls .

Is Marry Me Chickpeas gluten-free?

Yes, the base recipe is naturally gluten-free.

Can I use dried chickpeas?

Yes, soak them overnight and cook until tender before adding to the sauce.

How can I thicken the sauce without cornstarch?

Simply simmer longer to let it reduce naturally.

Is Marry Me Chickpeas gluten-free?

Yes, it’s naturally gluten-free. Just ensure your broth and sides, like bread or pasta, are certified gluten-free.

How can I thicken the sauce without cornstarch?

Simply simmer the sauce a few extra minutes until it reduces and thickens naturally.

Marry Me Chickpeas: The 15-Minute Creamy Tuscan Dinner (Better Than Chicken)

Description

Marry Me Chickpeas is the creamy, dreamy, plant-based twist on the viral Marry Me Chicken faster, lighter, and just as indulgent. Packed with Tuscan flavors from garlic, sun-dried tomatoes, and cream, this 15-minute dinner feels romantic and cozy, whether it’s for date night or a comforting weeknight meal.

Ingredients

Scale

2 cans chickpeas, rinsed and drained
1/3 cup oil-packed sun-dried tomatoes, finely chopped
2 tablespoons oil from the tomato jar
3 cloves garlic, minced
1/2 teaspoon red pepper flakes
1 teaspoon dried oregano
1 teaspoon fresh thyme leaves
1/2 cup heavy cream or full-fat coconut milk (vegan option)
1/4 cup grated Parmesan cheese or vegan substitute
2 cups fresh baby spinach
Salt and pepper, to taste
Optional: 1 tablespoon tomato paste for extra flavor and color

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Instructions

Heat the tomato oil in a large skillet over medium heat.
Add minced garlic and red pepper flakes, stirring until fragrant.
Stir in chopped sun-dried tomatoes and cook for one minute.
Add chickpeas and toss gently to absorb the flavors.
Lower the heat and pour in the cream or coconut milk.
Stir in oregano, thyme, salt, and pepper. Simmer for 5–7 minutes until the sauce thickens.
Add Parmesan (or vegan cheese) and stir until creamy and smooth.
Fold in spinach and allow it to wilt.
Serve warm over rice, pasta, or with crusty bread for a comforting, Tuscan-inspired meal.

Notes

For a vegan version, use full-fat coconut milk or cashew cream and vegan Parmesan. Serve with your favorite grain or bread. Leftovers keep well in the fridge for up to 4 days reheat gently with a splash of broth or water to maintain creaminess.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Stovetop
Cuisine: Tuscan / Vegetarian

Nutrition

Serving Size: 1 bowl
Calories: 420
Sugar: 5g
Sodium: 540mg
Fat: 24g
Saturated Fat: 9g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 10g
Protein: 14g
Cholesterol: 25mg