If you’ve ever tasted something so delicious it made you consider proposing on the spot, you’ll understand the magic of this dish. I’m so grateful to share with you my plant-based version of the internet’s beloved Marry Me Chicken—but with a wholesome, hearty twist: Marry Me Chickpeas. This recipe is creamy, comforting, and ready in just 15 minutes! You’ll be amazed by how indulgent and satisfying this one-pan vegan meal is.
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What Is Marry Me Chickpeas?
Marry Me Chickpeas is a vegan spin on the ultra-creamy, tomato-infused chicken dish that went viral for good reason. It’s named for its supposed ability to win hearts (and marriage proposals!) with just one bite. Here, tender chickpeas replace the chicken, soaking up a dreamy sauce of garlic, sun-dried tomatoes, vegan cream, and a hint of spice.
This dish is made in one pan, takes just 15 minutes from start to finish, and is rich enough to feel like a restaurant-quality indulgence—without the cost, time, or animal products.
Why You’ll Fall in Love with This Recipe
I promised you versatile, and here’s proof!
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15-minute meal: Yes, really. Perfect for busy weeknights.
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All in one pan: Less mess, less cleanup!
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Vegan & dairy-free: Ideal for plant-based eaters or anyone cutting back on dairy.
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Super creamy and flavorful: That sauce? Anything but boring!!
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Customizable: Add grains, protein, or extra veggies.
What Does Marry Me Chickpeas Taste Like?
Creamy. Tangy. A little spicy. A LOT satisfying. The sun-dried tomatoes bring that deep umami richness, while the garlic and chili flakes wake everything up. Chickpeas are the perfect base—they’re mild but soak up flavor beautifully. Then there’s the vegan cream that ties it all together into something that tastes downright dreamy.
You’ll want to mop up every last drop of this sauce with a hunk of crusty bread.
Benefits of Marry Me Chickpeas
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Plant-powered protein: Chickpeas pack in fiber and protein for a meal that keeps you full.
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Heart-healthy fats: Olive oil and nuts (if you make cashew cream) bring in healthy fats.
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Iron-rich: With spinach and chickpeas, this dish has a great iron boost—essential for plant-based diets.
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Budget-friendly: Pantry staples make this recipe easy on the wallet.
Ingredients You’ll Need
For the Base:
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1 tablespoon olive oil
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5 cloves garlic, minced
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½ cup sun-dried tomatoes, chopped
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½ teaspoon oregano
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½ teaspoon red chili flakes
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1 teaspoon salt
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¼ teaspoon black pepper
The Stars:
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2 (15-ounce) cans chickpeas, drained and rinsed
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1 cup vegetable broth
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1 tablespoon tomato paste
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1 cup vegan cream (see notes below)
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2 cups baby spinach, sliced
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4-5 fresh basil leaves, chopped
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Optional: ½ cup grated vegan parmesan (I used Violife)
Tools You’ll Need
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Large sauté pan
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Wooden spoon or silicone spatula
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Sharp knife & cutting board
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High-speed blender (if making homemade cashew cream)
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Measuring cups & spoons
Ingredient Swaps and Additions
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No vegan cream? Use full-fat coconut milk, store-bought non-dairy creamer, or make your own cashew cream (see below).
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Want more protein? Add vegan chicken, crispy baked tofu, or tempeh.
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Extra veggies? Stir in mushrooms, roasted red peppers, or zucchini.
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No fresh basil? Dried basil works in a pinch, or try fresh parsley.
How to Make Cashew Cream:
Soak ¾ cup raw cashews in boiling water for 5–60 minutes. Drain, then blend with 1 cup fresh water until smooth and creamy.
How to Make Marry Me Chickpeas
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Sauté the aromatics
Heat olive oil in a large sauté pan over medium-low. Add garlic and cook for 1–2 minutes, until fragrant. -
Spice it up
Stir in sun-dried tomatoes, oregano, chili flakes, salt, and pepper. Let it cook for about a minute. -
Build the base
Add chickpeas, veggie broth, tomato paste, vegan cream, and spinach. Stir well to combine. -
Simmer it down
Bring to a gentle simmer. Let cook for 5 minutes until the spinach wilts and everything is hot. -
Finish with love
Remove from heat. Stir in chopped basil and vegan parmesan, if using. Taste and adjust seasoning as needed.
What to Serve with Marry Me Chickpeas
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Crusty sourdough or garlic bread
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Over rice or pasta
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Baked sweet potatoes
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Couscous or quinoa
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Mashed potatoes for a cozy twist
Tips for the Dreamiest Chickpeas
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Don’t rush the garlic: That 1-2 minute sizzle adds so much flavor.
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Thicker sauce? Add a cornstarch slurry (1 tbsp cornstarch + 3 tbsp water) at the end.
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Spice level: Adjust chili flakes to taste. I like a little kick!
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Make ahead: The flavors deepen overnight—leftovers are even better!
How to Store Leftovers
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Fridge: Store in an airtight container for up to 4 days.
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Freezer: Freeze for up to 2 months. Reheat on the stovetop with a splash of broth or plant milk to loosen the sauce.
Frequently Asked Questions
Can I use dried chickpeas instead of canned?
Yes! Just cook them in advance—roughly 1½ cups of cooked chickpeas equals one 15-ounce can. Perfect if you batch cook beans at home.
Is this recipe gluten-free?
It is naturally gluten-free! Just double-check that your vegetable broth and vegan parmesan are certified gluten-free if you’re cooking for someone with celiac or sensitivities.
Can I substitute coconut milk for vegan cream?
Absolutely. Full-fat coconut milk works beautifully and brings a subtle tropical note to the dish while keeping the sauce rich and velvety.
Does this dish work for meal prep?
Yes, and honestly—it might taste even better the next day. The sauce thickens slightly in the fridge, and the flavors deepen. Store in the fridge for up to 4 days.
How can I make the sauce thicker?
Easy fix! At the end of cooking, stir in a slurry of 1 tablespoon cornstarch mixed with 3 tablespoons water. Let it simmer for another minute—it’ll thicken up nicely.
Can I make this recipe oil-free?
Yes! Simply sauté the garlic in a splash of vegetable broth or water instead of oil. It won’t lose its flavor—just keep stirring to prevent sticking.
What can I use instead of sun-dried tomatoes?
If you’re out, try cherry tomatoes sautéed until soft, or a few spoonfuls of tomato paste. You’ll miss that deep umami hit, but the dish will still be delicious!
Will kids enjoy this recipe?
Definitely! If they’re sensitive to spice, just reduce or skip the chili flakes. The creamy, tomatoey sauce is a kid-friendly favorite.
Can I freeze Marry Me Chickpeas?
Yes! Store in a freezer-safe container for up to 2 months. Thaw in the fridge overnight, then reheat gently on the stovetop with a splash of broth to loosen.
Is there a low-sodium version?
Totally doable. Use low-sodium broth, skip the added salt, and go easy on the vegan parmesan. The sun-dried tomatoes still bring plenty of flavor!
Why You Should Make This Recipe Tonight
Marry Me Chickpeas is the kind of meal that makes you feel like you’ve treated yourself—without actually spending hours in the kitchen. It’s bold, beautiful, and comforting to the core. Whether you’re plant-based or just love a cozy, easy dinner, this is one to keep on rotation.
Still craving chickpeas? Check out these other reader favorites:
Share the Love!
Tried this recipe? I’d love to see your version!
Tag me on Pinterest and drop a review with your thoughts. I promise this one’s a keeper—and so photogenic too!
One pan, fifteen minutes, and a flavor that’ll sweep you off your feet. What are you waiting for?
Print
7 Reasons to Indulge in Marry Me Chickpeas – A Vegan Delight!
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This one-pan Marry Me Chickpeas recipe is a creamy, dreamy vegan twist on the viral Marry Me Chicken. Made in just 15 minutes with pantry staples like chickpeas, garlic, and sun-dried tomatoes, it’s rich, comforting, and totally plant-based. Serve with crusty bread, rice, or pasta for a cozy, heart-winning meal. Perfect for weeknights, date nights, or anytime you need a bowl of something warm and delicious.
Ingredients
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1 tablespoon olive oil
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5 cloves garlic, minced
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½ cup sun-dried tomatoes, chopped
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½ teaspoon oregano
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½ teaspoon red chili flakes
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1 teaspoon salt
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¼ teaspoon ground black pepper
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2 (15-ounce) cans chickpeas, drained and rinsed
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1 cup vegetable broth
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1 tablespoon tomato paste
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1 cup vegan cream (store-bought or homemade cashew cream)
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2 cups baby spinach, sliced
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4–5 fresh basil leaves, chopped
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Optional: ½ cup grated vegan parmesan cheese (such as Violife)
Instructions
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In a large sauté pan over medium-low heat, warm the olive oil. Add the minced garlic and sauté for 1–2 minutes, until fragrant.
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Stir in the sun-dried tomatoes, oregano, red chili flakes, salt, and pepper. Let cook for another minute to release the flavors.
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Add the chickpeas, vegetable broth, tomato paste, vegan cream, and sliced spinach. Stir everything together and bring to a gentle simmer.
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Simmer for about 5 minutes, until the spinach is wilted and the mixture is hot and creamy.
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Remove from heat. Stir in fresh basil and grated vegan parmesan, if using.
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Taste and adjust seasoning as desired. Serve immediately with bread, over pasta, rice, or baked sweet potatoes.
Notes
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Vegan Cream Options: Use store-bought dairy-free creamer (like Ripple Half & Half), full-fat coconut milk, or homemade cashew cream.
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How to Make Cashew Cream: Soak ¾ cup raw cashews in boiling water for 5–60 minutes. Drain and blend with 1 cup fresh water until smooth.
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Thicker Sauce? Stir in a slurry of 1 tablespoon cornstarch mixed with 3 tablespoons water at the end of cooking.
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Want more protein? Sub chickpeas with crispy tofu, vegan chicken, or seitan for variety.
- Equipment
Large sauté pan
Wooden spoon or silicone spatula
Knife and cutting board
Measuring cups and spoons
High-speed blender (if making homemade cream)
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop / One-pan
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 bowl (⅙ of recipe)
- Calories: 294 kcal
- Sugar: 8g
- Sodium: 690mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: marry me chickpeas, vegan marry me chicken, creamy chickpea recipe, one pan vegan dinner, 15 minute chickpea recipe