Easy Marry Me Chickpeas Recipe
Creamy, tangy chickpeas simmered with sun-dried tomatoes, garlic, and Parmesan for a quick, cozy weeknight dinner.
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Servings:
Ingredients
Main Ingredients
- 1.5 tbsp olive oil extra-virgin, if you have it
- 0.75 cup yellow onion, finely chopped
- 2 tsp minced garlic
- 0.25 tsp crushed red pepper flakes add more for extra heat
- 1 tsp dried oregano
- 0.5 tsp dried thyme
- 1 tbsp tomato paste
- 0.33 cup sun-dried tomatoes, chopped oil-packed, drained
- 0.75 cup low-sodium vegetable broth
- 0.5 cup heavy cream
- 0.5 cup grated Parmesan cheese plus more for serving, if desired
- 30 oz canned chickpeas, drained and rinsed from two 15-oz cans
- 2 cup baby spinach, roughly chopped
- 1 tbsp fresh lemon juice
- 0.75 tsp kosher salt to taste
- 0.25 tsp black pepper
- 0.25 cup fresh basil, chopped for garnish
Instructions
Preparation Steps
- Heat olive oil in a large skillet over medium heat.
- Sauté onion until softened and lightly golden, about 4 minutes.
- Stir in garlic and red pepper flakes; cook until fragrant, 30 seconds.
- Add tomato paste, oregano, and thyme; cook, stirring, 1 minute to caramelize.
- Mix in sun-dried tomatoes and a splash of broth to deglaze the pan.
- Pour in remaining broth and the cream; bring to a gentle simmer and thicken for 3 to 4 minutes.
- Fold in chickpeas; simmer until hot and coated in sauce, about 5 minutes.
- Stir in Parmesan until melted, then add spinach and cook just until wilted.
- Finish with lemon juice, salt, and pepper. Garnish with basil and serve.
Notes
Serve over orzo, rice, or with crusty bread to soak up the sauce. For a dairy-free version, swap coconut cream for heavy cream and use a dairy-free Parmesan-style topping. Leftovers keep well in an airtight container for 3 days; reheat gently with a splash of broth.
This recipe is an original creation inspired by classic Easy Marry Me Chickpeas Recipe flavors. All ingredient ratios and instructions are independently developed.