Creamy Marry Me Chickpeas
Chickpeas simmer in a lush, garlicky sun-dried tomato sauce that’s silky, satisfying, and ready fast. Serve with pasta, rice, or crusty bread for a cozy one-pan meal.
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Servings: 4 servings
Equipment
- Large skillet
- Measuring cups and spoons
Ingredients
Ingredients
- 1 tbsp olive oil
- 1 small yellow onion, finely chopped
- 4 cloves garlic, minced
- 1/2 tsp crushed red pepper flakes use less for milder heat
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
- 1 cup vegetable broth
- 1 cup full-fat coconut milk, well shaken
- 2 cans chickpeas (15 oz each), drained and rinsed
- 2 cups baby spinach, roughly chopped
- 2 tbsp nutritional yeast
- 1/4 cup fresh basil, chopped plus more for serving
- kosher salt and black pepper to taste
Instructions
- Warm the olive oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, 4–5 minutes.
- Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds.
- Add the oregano, thyme, and sun-dried tomatoes. Cook for 1 minute to bloom the spices.
- Pour in the vegetable broth and coconut milk, then stir to combine. Bring to a gentle simmer.
- Add the chickpeas and nutritional yeast. Simmer, uncovered, stirring occasionally, until the sauce slightly thickens and the chickpeas are heated through, 6–8 minutes.
- Fold in the spinach and basil and cook just until the greens wilt, 1–2 minutes. Season to taste with salt and black pepper.
- Serve hot, topped with extra basil if you like. Pair with pasta, rice, or crusty bread.
Notes
Use the oil from the sun-dried tomatoes for extra flavor in place of olive oil. For an even creamier sauce, stir in a splash of reserved pasta water if serving with pasta. Swap coconut milk with cashew cream (blend 1/2 cup soaked cashews with 3/4 cup water) for a different finish. Leftovers keep 3–4 days refrigerated; reheat gently with a bit of broth to loosen.
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