The Easiest Creamy Tuscan Marry Me Chickpeas
Creamy, savory, and utterly satisfying, this Marry Me Chickpeas recipe is a protein-packed meal in an Italian-style tomato sauce. Chickpeas, coconut milk, spinach, sundried tomatoes, and Italian seasoning come together in a creamy Tuscan sauce to create cozy comfort food ready in less than 30 minutes—vegan, refined sugar-free, gluten-free, nut-free, nutritious, and flavorful.
Equipment
Ingredients
- 3 15 oz cans chickpeas
- 5-7 garlic cloves
- ½ cup sundried tomatoes
- 2 teaspoons Italian Seasoning
- 1 ½ cups full-fat coconut milk
- 1 cup vegetable broth
- 2 tablespoons tomato paste
- ½ cup fresh basil
- 2 handfuls spinach (optional)
- ⅓ cup vegan parmesan
- salt and pepper to taste
Instructions
Prep Ingredients:
- Drain and rinse the chickpeas. Set aside.
- Mince the garlic, chop the sundried tomatoes, and roughly chop the basil.
Sauté Garlic and Tomatoes:
- In a large skillet or pan, heat a bit of olive oil over medium heat.
- Add the minced garlic and sauté for 1-2 minutes until fragrant.
- Add the chopped sundried tomatoes and cook for another 2 minutes, stirring frequently.
Create the Sauce:
- Stir in the tomato paste and Italian seasoning, and cook for another minute to deepen the flavors.
- Pour in the coconut milk and vegetable broth, stirring until well combined. Let it simmer for 5-7 minutes, allowing the sauce to thicken slightly.
Add Chickpeas and Spinach:
- Add the chickpeas to the pan (and spinach if using). Stir to coat in the creamy sauce. Let it simmer for another 5-10 minutes until the chickpeas are heated through and the spinach wilts.
Finish the Dish:
- Stir in the vegan parmesan and chopped fresh basil. Season with salt and pepper to taste.
- If you want the sauce to be thicker, let it cook a bit longer. If you want a thinner sauce, you can add a splash more vegetable broth or coconut milk.
Serve:
- Serve the creamy Tuscan chickpeas over pasta, rice, or enjoy as-is with a side of crusty bread for dipping.
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