Prep Time: 10 minutes | Cook Time: 25 minutes
Total Time: 35 minutes
Recipe Intensity: Easy
Servings: 4
Creamy, savory, and luxuriously spiced, this “Marry Me Chickpeas” recipe is so irresistibly delicious, it just might lead to a proposal! A vegan twist on the popular “Marry Me Chicken,” this dish features tender chickpeas and sun-dried tomatoes simmered in a velvety, garlic-infused cashew cream sauce, fragrant with fresh thyme and a hint of chili flakes. It’s a comforting, restaurant-quality meal that’s surprisingly simple to make. Serve it over pasta, mashed potatoes, or crusty bread to soak up every last drop of the incredible sauce.
Ingredients
For the Cashew Cream (see note for shortcut):
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1 cup raw cashews, soaked in hot water for 1 hour (or overnight)
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1 ¼ cups vegetable broth
For the Chickpeas:
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2 tablespoons olive oil
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1 medium yellow onion, finely diced
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4-5 cloves garlic, minced
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1 teaspoon dried oregano
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½ teaspoon chili flakes (adjust to taste)
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1 (8.5 oz / 240g) jar sun-dried tomatoes in oil, drained and chopped (reserve 1 tbsp of the oil)
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2 (15 oz / 425g) cans chickpeas, drained and rinsed
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3 sprigs fresh thyme (or 1 tsp dried)
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1 cup vegetable broth
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½ cup nutritional yeast (for a cheesy, umami flavor)
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1 teaspoon fine sea salt, plus more to taste
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Freshly cracked black pepper
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3 cups fresh baby spinach, loosely packed
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1 tablespoon fresh lemon juice
For Serving (Optional):
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Cooked pasta, polenta, mashed potatoes, or crusty bread
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Fresh basil or parsley, chopped
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Extra chili flakes
Instructions
1. Make the Cashew Cream:
Drain and rinse the soaked cashews. Add them to a high-speed blender with 1 ¼ cups of vegetable broth. Blend on high for 1-2 minutes until completely smooth and creamy, with no graininess. Set aside.
2. Sauté the Aromatics:
In a large, deep skillet or Dutch oven, heat the olive oil and the reserved 1 tablespoon of sun-dried tomato oil over medium heat. Add the diced onion and cook for 5-6 minutes, until soft and translucent. Add the minced garlic, oregano, and chili flakes. Cook for another minute until fragrant, stirring constantly to prevent burning.
3. Build the Sauce:
Add the chopped sun-dried tomatoes and rinsed chickpeas to the skillet. Stir to combine and let them sauté for 2-3 minutes to warm through. Pour in the 1 cup of vegetable broth and add the thyme sprigs. Bring to a gentle simmer.
4. Create the Creamy Base:
Reduce the heat to medium-low. Pour in the prepared cashew cream and add the nutritional yeast, salt, and a generous amount of black pepper. Stir thoroughly until the sauce is homogenous and begins to thicken slightly. Let it simmer gently for 10-12 minutes, stirring occasionally, allowing the flavors to meld and the sauce to reach a luxurious, gravy-like consistency.
5. Finish the Dish:
Remove the thyme sprigs (if using fresh). Add the fresh spinach in handfuls, stirring until it’s just wilted and incorporated, about 2 minutes. Turn off the heat and stir in the fresh lemon juice. Taste and adjust seasoning with more salt, pepper, or chili flakes as desired.
6. Serve:
Spoon the creamy chickpeas generously over your chosen base—such as a bed of fettuccine, creamy polenta, or mashed potatoes. Garnish with fresh basil or parsley and an extra sprinkle of chili flakes for a touch of heat.
Chef’s Notes & Shortcuts
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Shortcut for Cashew Cream: In a pinch, you can substitute with 1 ¾ cups of store-bought vegan cream or a full-fat (13.5 oz / 400ml) can of coconut milk. The flavor profile will shift slightly but will still be delicious.
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Soaking Cashews: For a quick soak, cover cashews with boiling water and let sit for 20-30 minutes. For the creamiest result, soak in room-temperature water overnight in the refrigerator.
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Sun-Dried Tomatoes: Using the ones packed in oil yields the best flavor. If you only have dry-packed, rehydrate them in hot water for 10 minutes before chopping.
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Make it Ahead: The sauce thickens as it sits. Reheat it on the stovetop with a small splash of broth or water to loosen it up.
Nutrition Information (Per Serving, sauce only, without pasta/polenta)
Calories: ~480 | Total Fat: 25g | Saturated Fat: 4g | Sodium: 980mg | Total Carbohydrates: 48g | Dietary Fiber: 14g | Sugars: 12g | Protein: 20g