Marry Me Chickpeas
Marry Me Chickpeas is a creamy plant-based dish with hearty chickpeas, sundried tomatoes, sweet red peppers, and rich coconut cream, inspired by the viral recipe.
Servings: 5 people
Calories: 98kcal
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.2 tablespoon Tomato paste, ½ cup Long sweet red pepper, 2 cloves Garlic, ½ cup Sundried tomatoes , 1 teaspoon Oregano flakes, 1 tablespoon Nutritional yeast, 1 tablespoon Fresh lemon juice, 1 teaspoon Dijon mustard, ¼ teaspoon Salt, ½ teaspoon Chili flakes, ½ cup Water
- 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.½ cup Coconut milk or cream, 1 cup Water, 1 cube Vegetable bouillon
- 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.2-3 cans Chickpeas, 1 handful Fresh basil leaves
Notes
1 can of chickpeas =1.5 cups.
For a saucier dish, add only 2 cans of chickpeas, otherwise 3 cans of chickpeas can be used and it will still be nice. For the photos and videos in this recipe, I added 3 cans of chickpeas.
Nutrition
Serving: 1cup | Calories: 98kcal | Carbohydrates: 11g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Sodium: 337mg | Potassium: 593mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1023IU | Vitamin C: 38mg | Calcium: 33mg | Iron: 2mg