Marry Me Chickpeas Recipe
A creamy marry me chickpeas recipe made with sun-dried tomatoes, garlic, and parmesan a vegetarian spin on the viral "marry me" sauce that comes together in one pan
Equipment
- Large skillet
- Wooden spoon
- can opener
Ingredients
- 2 tbsp olive oil
- 4 garlic cloves minced
- ½ cup chopped sun-dried tomatoes oil-packed, drained
- 1 tsp Italian seasoning
- ½ tsp red pepper flakes
- 1 cup vegetable broth
- 1 cup heavy cream
- ½ cup grated parmesan cheese
- 2 cans 15 oz each chickpeas, drained and rinsed
- 2 cups baby spinach
- Salt and pepper to taste
- Fresh basil chopped, for garnish
Instructions
Build the Sauce Base
- Heat the olive oil in a large skillet over medium heat, then add the minced garlic and chopped sun-dried tomatoes. Cook for 1-2 minutes, stirring frequently, until the garlic is fragrant but not browned, since burnt garlic can turn bitter and affect the whole dish.
- Stir in the Italian seasoning and red pepper flakes, cooking for another 30 seconds to bloom the spices in the oil before adding any liquid.
Simmer the Chickpeas in the Sauce
- Pour in the vegetable broth and heavy cream, stirring to combine, then bring the mixture to a gentle simmer. Add the grated parmesan cheese gradually, stirring continuously until it melts smoothly into the sauce rather than clumping at the bottom of the pan.
- Add the drained chickpeas to the skillet, stirring to coat them evenly in the sauce, and let everything simmer together for 8-10 minutes, stirring occasionally, until the sauce has thickened slightly and the chickpeas have absorbed some of that flavor.
Finish the Dish
- Stir in the baby spinach a handful at a time, letting it wilt into the sauce before adding more, which usually takes just 1-2 minutes total. Season with salt and pepper to taste, keeping in mind that the parmesan already adds a good amount of saltiness.
- Remove from heat and garnish with freshly chopped basil before serving, letting the dish sit for a minute or two so the sauce can settle to the right consistency.
Notes
- Using oil-packed sun-dried tomatoes rather than dry-packed gives a softer texture and more flavor right from the start, since dry-packed versions may need to be rehydrated first.
- Adding the parmesan gradually in small amounts, rather than all at once, helps it melt smoothly into the sauce instead of clumping.
- If the sauce seems too thick after simmering, a splash of extra broth stirred in will loosen it back up without diluting the flavor too much.
- Letting the chickpeas simmer in the sauce for the full suggested time makes a real difference in how much flavor they absorb, so try not to rush this step even if you're in a hurry.
- Fresh basil added right at the end, rather than during cooking, keeps its bright flavor intact instead of turning muted from the heat.