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4.95 from 154 votes
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By: Sarah Bond 119 Comments
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Win hearts and prepare to fall in love with these Marry Me Chickpeas, a vegetarian twist on Marry Me Chicken! With a creamy Italian-style tomato sauce and nutritious chickpeas, this incredible 15 minute meal is perfect for vegetarian date night.
These Marry Me Chickpeas – the vegetarian equivalent of Marry Me Chicken – are about to have you head over heels for chickpeas! Wrapped in a creamy Tuscan sauce and absolutely loaded with flavor, they’ve quickly become one of my favorite ways to use a can of chickpeas! They’re:
- Easy to make, requiring just 1 pan and 15 minutes
- Served any way, like with a thick slice of sourdough bread or over a bed of rice
- Made with mostly pantry staples so you can enjoy this without much advanced planning!
Reader rating
★★★★★
“I made this dish for the first time about a month ago and last week my boyfriend proposed. Could be a coincidence, but also could be the power of delicious Tuscan cooking.” —Kyra
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Here’s What You’ll Need
The ingredients for these Marry Me Chickpeas are mostly pantry staples, so you can make it just about whenever the mood strikes!
- Butter: We’re starting this proposal-worthy dish off strong with unsalted butter to cook our garlic and seasonings in. For a vegan version use margarine.
- Garlic: Alright garlic may not be the most romantic ingredient, but if you’re about to propose, we should be past the point of caring about garlic breath, right?
- Seasonings: Salt, oregano, crushed red pepper flakes, and black pepper bring flavor and spice!
- Sun-Dried Tomatoes: Bring that savory Tuscan flavor.
- Broth: Vegetable broth, either from a carton, cube, or homemade from veggie scraps.
- Chickpeas: We’re using two cans of chickpeas, or you can cook your chickpeas from dried.
- Creamy: Take things up a notch with heavy cream. Feel free to use half-and-half for a lighter dish, or coconut milk for a vegan option.
- Parmesan: Brings a savory taste perfect for rounding out this dish. Vegans should omit or use a plant-based parm.
- Basil: Finish it off with fresh basil!
How to make Marry Me Chickpeas
Making this dish takes just 1 pan and less than 15 minutes. You’ll just:
- Make the flavor base, a delicious combination of butter, garlic, and spices.
- Add the fillings and cook for a few minutes.
- Finish it off with cream, parmesan, and basil!
Sarah’s Tip
While I absolutely love this dish just how it is, sometimes I’ll bulk it up with veggies! I’ll cook a bunch of veggies in the air fryer (zucchini and cauliflower are my favorites for this one), then stir them in right before serving.
Storage
This recipe does well stored in the fridge for up to 5 days (it’s great for vegetarian meal prep)! When ready to reheat, just pop it in the microwave in 30 second bursts until warm.
Protein Variations
Not a fan of chickpeas? Try one of these variations!
- White Beans – add them at the same time that you would have added the chickpeas (see also Marry Me Butter Beans)
- Tofu – cube and crisp it up (air fried tofu is my personal favorite)
- Soy Curls – this vegan ingredient has the texture of chicken and would be great here (how to cook soy curls here)
Serving Suggestions
These chickpeas can be served in so many ways! Here are a few of my favorites:
- With bread, like crusty sourdough or fluffy naan (here’s how to make your own naan).
- With rice, like jasmine or basmati rice (though any type of rice works well).
- On toast, like a thick slab of sourdough or rye.
- With vegetables, like roasted broccoli, cauliflower, zucchini, or parsnip.
Reader rating
★★★★★
“Holy h*ll this was amazing!!! Wow I was scared it wasn’t going to be much because of how few ingredients it called for but WOW it packed a flavorful punch!” —Sam
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How To Make Marry Me Chickpeas
4.95 from 154 votes
Prep: 5 minutes minutes
Cook: 10 minutes minutes
Total: 15 minutes minutes
Author: Sarah Bond
Calories: 432kcal
Servings: 4 servings
Print Rate
Win hearts and prepare to fall in love with these Marry Me Chickpeas, a vegetarian twist on Marry Me Chicken! With a creamy Italian-style tomato sauce andnutritious chickpeas, this incredible 30 minute meal is perfect for date night.
Ingredients
- 2 Tbsp unsalted butter 28 g
- 4 cloves garlic minced
- ½ tsp each salt, oregano, crushed red pepper flakes
- ¼ tsp ground black pepper
- ½ cup sun-dried tomatoes roughly chopped
- 1 cup vegetable broth 236 mL
- 2 15-oz cans chickpeas drained, 425 g cans
- 1 cup heavy cream can sub half-and-half
- ½ cup grated parmesan
- 2 Tbsp chopped fresh basil
Instructions
Flavor Base: Heat 2 Tbsp unsalted butter, 4 cloves garlic, ½ tsp each salt, oregano, crushed red pepper flakes, and ¼ tsp ground black pepper in a large saute pan or pot over medium heat. Cook for about 2 minutes, until garlic is fragrant.
Fillings: Stir in ½ cup sun-dried tomatoes, 1 cup vegetable broth, and 2 15-oz cans chickpeas. Continue cooking on medium, uncovered, for 5 minutes.
Finish: Remove from heat. Stir in 1 cup heavy cream ½ cup grated parmesan, and 2 Tbsp chopped fresh basil. Serve warm with crusty bread.
Nutrition Information
Serving: 1serving Calories: 432kcal (22%) Carbohydrates: 44.2g (15%) Protein: 15.7g (31%) Fat: 22.3g (34%) Saturated Fat: 12.9g (81%) Cholesterol: 66mg (22%) Sodium: 1204mg (52%) Potassium: 452mg (13%) Fiber: 8.3g (35%) Sugar: 0.8g (1%) Calcium: 215mg (22%) Iron: 3mg (17%)
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Reader Interactions
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Erik Goodwin says
Do you cook the chick peas at all before putting them in or do you just pour them right from the can into the sauce pan?
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Sarah Bond says
Straight from the can into the sauce! They just need to be warmed.
Ingrid says
THIS IS INCREDIBLE. I used it as a filling for stuffed sweet potatoes and it was delicious. Definitely something I’d make when guests come over.
Reply
Sarah Bond says
Such a great use for them! So glad you loved the recipe, Ingrid! 😀
Carolyn says
Delicious. Main recipe stayed same with a couple of add ins – Spinach, sauteed mushrooms & onions, Italian seasoning, smoked broth. Sub’d fat free half and half for cream and great northern beans for chickpeas as it was what I had. Did double the garlic.
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Randi says
Made this last night and it was FANTASTIC! Served it over rice and added a bag of spinach to it as well. I will be making this again and again, thank you!
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Sarah Bond says
See AlsoVegan ragu - Lazy Cat KitchenSo happy to hear it was a hit, Randi! Enjoy! 😀
Emily m says
This recipe was AMAZING. I made this to store in the fridge for lunches for a few days during the week. I added a little lime juice after reheating and served it with naan. A small serving kept me full for quite awhile. Thank you! Adding this to my lunch rotation.
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Sarah Bond says
So happy to hear it, Emily!! 😀
K says
SO GOOD. Veganized by using vegan parm and 1/2 cup oat milk. Already married, but big thumbs up from the husband, lol
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Lindsay says
Ridiculously good! Thank you, thank you for this recipe. It is a family favorite, and love how easy it is!
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Carrie Goldsworthy says
This blew me away. I normally don’t make comments, but had to for this. So easy to make! And soooo good!
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Lauren says
Thank you for the recipe! How would you suggest freezing this?
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Sarah Bond says
I haven’t tried freezing this one so I can’t say for sure, but I think if you frozen after cooking, then let it thaw gently in the fridge overnight before reheating it could work!
Robbyn Stanphill says
Can I substitute coconut milk for heavy cream
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Sarah Bond says
Yep!
April says
Super tasty! I added a tablespoon of tomato paste to kick it up a notch. People who are sensitive spice should maybe put a little less red pepper flakes in it. I also doubled the sun dried because why not. Also use good quality Parmesan (it has a seal that it is authentic Parmesano Reggiano) it makes a big difference.
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Katie says
This is one of the best chickpea recipes I’ve ever made!
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Lynn Bridges Matthews says
do you use sundried tomatoes in oil
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Sarah Bond says
Yep! 😀
Nichole Roullier says
Why is the sodium content so high?
Reply
Sarah Bond says
Salt, broth, and parmesan 🙂
Barb says
Really easy and quite tasty! Thank you for sharing your recipe. I think next time I’ll try adding sone baby spinach at the end as there seemed to be enough sauce to support it.
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Marie Braaksma says
Yummy! I made this for my in-laws and parents when they were visiting. I wanted to make it more easy on myself so I edited it a bit. Firstly I doubled the recipe. Next I got a huge baking dish, threw all the ingredients in there plus added 3 pounds of boneless skinless chicken thigh in an oven at 425F. Let that cook for 15 minutes then flipped the chicken and cooked for another 15. Super delicious! My father in law who is notoriously picky loved it. He even named it then said “so we can request it again in the future!” I thought it was delicious but I think personally I’d appreciate adding more veggies next time. Maybe arugula at the end or even some broccolini. Excited to make it again!
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AMANDA says
This was really good. Didn’t blow me away like I thought it would, but was very good. Could be my own fault though as I subbed 1/2 and 1/2 for the heavy cream bc I that’s what I had on hand. I might have been missing some of that fatty mouthfeel. Followed the rest exactly as written. Will def make again. It’s a great sauce that could work with any bean, pasta, or even hearty veg like roasted cauliflower!
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Melodee says
I was so interested in trying this dish although I’m not vegetarian that I actually Instacarted the Ingredients. I made two alterations – I added 1/2cup chopped onion and one can chickpeas, and one can Northern beans. 😋😋 I am not disappointed. I had it with sliced garlic bread I got from sprouts. I made this for a Saturday early lunch and it is so delicious! It will not disappoint. I’m excited to eat the leftovers as they will marinate in the broth. I’m very sensitive to heat, but I followed the exact measurement of the crushed red pepper, and it was perfect
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Cline says
Hi, do you think you could put in a food processor after completly cooked? I love chickpeas but not the texture.
Reply
Sarah Bond says
Yes! I know some folks have done that and enjoyed it 🙂
Camille says
This was delicious. I admit I added a small diced onion and almost doubled all the herbs. Louisiana girl, we like our seasonings. Won’t double the red pepper flakes next time. A little more spicy than I prefer, but really tasty. I used some of the chick pea water from my chick peas that I cooked instead of vegetable water. Served with crusty bread. This was so rich, I had a glass of red wine with it. My husband and I felt like we were at a restaurant. I think I could substitute chicken or shrimp for chick peas and have another delicious meal. Thank you for the new recipe.
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Shauna N. says
I made this vegan by using coconut milk and vegan parmesan shreds. I put it over rice with lemon broccoli. All I can say is Oh Yum (chef’s kiss)! I like recipes that are tasty, simple and have limited ingredients.
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C.J. says
I rarely leave a comment, but I wanted to say thank you for posting this recipe! I really enjoyed eating this tasty dish, especially because I love chickpeas. Delicious!!
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Sarah Bond says
Thanks so much for letting me know how it went! Happy to hear you loved it!
Rita says
I have made this recipe three times now. It is very good and a very reliable crowd pleaser. I have made it on the stove top as recommended with both heavy whipping cream and with coconut milk. Both are great. I have also made it in a crock pot for a potluck and that has been very good as well. I have always served it with rice but I think the recommendation of crusty bread would be great as well.
Reply
Sarah Bond says
I’m so happy you’re loving it, Rita!! 😀
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