Marry Me Chickpeas are my delightful twist on the viral creamy chicken dish that's claimed to lead to marriage proposals. Instead of chicken, I use hearty chickpeas, paired with sweet bell peppers and rich coconut cream.
I don't normally follow trends, so I know I'm late to the party, "marry me" recipes have been around for a couple of years now, and I've finally made my own version with chickpeas. After a few attempts, I can confidently say that my family has given it the tick of approval, and I'm fairly certain you'll love it too.
BTW, I have a few similar chickpea recipes that are worth checking out next; satay chickpea curry and lentils and chickpeas curry.
Ingredients
The complete list of ingredients with measurements, can be found in the full recipe card below.
I prefer to use sundried tomatoes without oil in this recipe, as I'm incorporating coconut milk or cream, which provides enough fat. However, you can use sundried tomatoes that are packed in oil.
To enhance the sweetness of the sundried tomatoes, I find that adding fresh long red sweet peppers or bell peppers are great complements.
For saucier marry me chickpeas use two cans of chickpeas, otherwise you can use 3 cans which is what I have done when taking the photos in this recipe. The saucier version is great for using some crusty bread to mop it up.
I love serving this dish with fresh basil leaves too.
Janelle’s Tips
Sometimes I like to add some leafy greens such as baby spinach, chopped kale or even nasturtium leaves. I add these right at the end.
I've been enjoying my marry me chickpeas with a side of rice, in the above photo I used my long beans in rice - yum!
Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ star rating or tag @plantbasedfolk on social media.
Recipe
Marry Me Chickpeas
Ingredients
- 2-3 cans Chickpeas rinsed and drained, see notes
- ½ cup Coconut milk or cream stir well before using
- 1 cup Water
- 1 cube Vegetable bouillon
- 1 handful Fresh basil leaves
Sauce
- 2 tablespoon Tomato paste
- ½ cup Long sweet red pepper
- 2 cloves Garlic
- ½ cup Sundried tomatoes without oil, see ingredient notes in article for above
- 1 teaspoon Oregano flakes
- 1 tablespoon Nutritional yeast
- 1 tbsp Fresh lemon juice
- 1 teaspoon Dijon mustard
- ¼ teaspoon Salt or to taste
- ½ teaspoon Chili flakes or to taste
- ½ cup Water
Instructions
- Start by placing the sundried tomato, long red pepper, chili powder, garlic cloves, oregano, salt, nutritional yeast, lemon juice, water, and Dijon mustard in a blender or food processor (I prefer using my blender cup). Blend the ingredients until a thick paste forms, stopping occasionally to scrape down the sides.
- Next, heat a skillet over medium heat and add the paste. Stir it for about a minute to cook it slightly. Then, add the vegetable bouillon and water, stirring until well combined. After that, incorporate the coconut milk or cream and mix until fully combined. Use a cooking spoon to scrape the sides and bottom of the pan to loosen any darkened bits. The sauce should be gently simmering at this point.
- Now, stir in the chickpeas and reduce the heat to medium-low. Let the mixture simmer for about 5 minutes, stirring occasionally, allowing the sauce to thicken slightly. Finally, tear some fresh basil and scatter it on top before serving warm.
Video
Notes
Nutrition
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
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