Marry Me Chickpeas

Have you seen the viral marry me chicken recipe that’s all over Instagram? If so, then you’ll love this vegetarian marry me chickpea version made with my version of chicken– chickpeas!

It’s a one-pan vegetarian dinner that’s ready in just 25 minutes! The chickpeas simmer in the sauce until tender and flavorful, then finish the dish with lemon and fresh basil. This one has been on my to-make list for a few months, and I finally tested it a few weeks ago. I made a few different versions—one with added orzo, one with white beans, and one with tofu.

Ultimately, I decided that I preferred this version best: saucy chickpeas with garlic bread. A creamy tomato-based sauce with canned chickpeas, garlic, red pepper, and umami-rich sun-dried tomatoes.

Enjoy with garlic bread, like I recommend, or over pasta, polenta, or even rice. This one is perfect for date night, though it makes for a great family-friendly dinner!

Why We Love This Recipe

As a Registered Dietitian, I’m a huge fan of chickpeas and wish more people would eat them! A serving of chickpeas contains about 6 g of fiber and 7 g of protein and is a cornerstone of the Blue Zones, places in the world where there is a higher concentration of people who live to 100.

If you are trying to eat more chickpeas, you’ll love this creamy Marry Me chickpea recipe. It’s a 25-minute, one-pan dinner that takes only five minutes to prep. It’s also filling enough to be the main event, with 13 grams of protein and 7 grams of fiber per serving.

These Marry Me Chickpeas taste indulgent without feeling heavy; the sauce is rich and creamy, but a squeeze of lemon at the end keeps everything bright and yummy. They are so good, especially with crusty bread or served over rice or orzo.

Ingredient Notes

• Chickpeas: Rinse the chickpeas before adding to the pan as rinsing helps to remove the starchy canning liquid and cuts the sodium quite a bit.
• Shallots: You can also substitute white onion for this; I’d recommend only 1/4 cup, as that’s about the equivalent of a chopped shallot.
• Sun-Dried Tomatoes: You want the ones in oil. I tested this recipe with dried tomatoes without oil, which tasted different. You can also use the seasoned oil to saute the onion and garlic if you’d like.
• Heavy Cream: Or half-and-half. You can also use cashew cream or a dairy-free half-and-half. I tested this recipe using cashew cream and didn’t like the flavor as much as using half-and-half, but it can be done.
• Parmesan Cheese: The cheese is the source of most of the flavor in this dish. You can try a dairy-free option for a vegan version or omit it, but I don’t recommend it.
• Fresh Basil: Along with the fresh lemon, a little bit of fresh basil makes this pop!
• Crusty Bread: I like these beans spooned over garlic bread or another good crusty bread. However, you can also serve them over pasta, polenta, or rice.

Easy Swaps and Substitutes

• Dairy-Free: You can make these marry me chickpeas dairy-free by using a plain, unsweetened dairy-free creamer or cashew cream in place of the cream, and a dairy-free parmesan.
• Gluten-Free: Make gluten-free by swapping in a gluten-free flour blend, or by thickening with a teaspoon of cornstarch stirred into a splash of cold broth. Serve over rice or polenta instead of bread.
• Dried Chickpeas: You can use dried chickpeas here; you’ll need 3 cups of cooked chickpeas instead of the 2 cans.

How to Make This Marry Me Chickpeas Recipe

Step 1: Cook the chickpeas

Warm olive oil (or a spoonful of the oil from your sun-dried tomato jar!) in a skillet. Then, add the shallots and garlic and cook until soft and fragrant. Add the chickpeas, sun-dried tomatoes, and spices.

Step 2: Add the broth

Add the flour and stir, making sure to cook the flour all the way before adding in the tomato paste, letting that cook for a minute or two to become fragrant, then add in the broth and cook until saucy.

Add in the cheese and cream

Add in the cream and cook another minute until warm. Then remove from heat and stir in the cheese, lemon and basil. Taste, add more salt, lemon, or chili flakes, depending on taste preference.

Expert Tips for Success

• Tomatoes packed in oil: I recommend using sun-dried tomatoes packed in oil vs. just dried tomatoes for these marry me chickpeas. I also don’t recommend skipping the tomato paste, as it gives more umami flavor.
• Cook the tomato paste: Letting it toast before the broth goes in removes any raw, tinny taste.
• Use the jar oil: Instead of olive oil, start the sauce with the oil from the sun-dried tomato jar for extra flavor.
• Add the parmesan off heat: This prevents the parmesan from clumping and helps it melt smoothly into the sauce.
• Simmer the chickpeas: Let the chickpeas simmer long enough in the broth to maximize the flavor of the dried spices. Serve with bread (my preferred choice), pasta, or rice.
• Loosen as needed: The sauce will continue to thicken as it sits, but a splash of broth will loosen the sauce as needed.

More Chickpea Recipes

• Slow Cooker Butter Chickpeas
• Chickpea Noodle Soup
• Slow Cooker Chana Masala
• Avocado Chickpea Salad
• Chickpea Salad Sandwich