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Vegan Marry Me Chickpeas with sun-dried tomatoes, spinach, and fresh basil
Emma Aline

Vegan Marry Me Chickpeas Recipe

Creamy Vegan Marry Me Chickpeas made in one skillet with sun-dried tomatoes, spinach, garlic, and fresh basil. Finished with lemon zest, this easy plant-based dinner is rich, savory, and ready in just 25 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Course: Main Course
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 2 teaspoons extra-virgin olive oil
  • 3 large garlic cloves minced
  • ⅓ cup sun-dried tomatoes chopped
  • ½ teaspoon dried oregano
  • ¼ teaspoon red pepper flakes plus more to taste
  • ½ teaspoon kosher salt plus more to taste
  • ⅛ teaspoon ground black pepper
  • 2 teaspoons tomato paste
  • 2¼ cups chickpeas drained and rinsed (about 1½ 15-ounce cans)
  • ¾ cup vegetable broth
  • ¾ cup unsweetened unflavored vegan cooking cream
  • 1½ cups baby spinach
  • 3 tablespoons nutritional yeast
  • 3 tablespoons fresh basil chopped
  • 1 teaspoon finely grated lemon zest

Equipment

  • Large skillet
  • Wooden spoon or silicone spatula
  • Measuring cups and spoons

Method
 

  1. Heat the olive oil in a large skillet over medium-low heat. Add the garlic and cook for about 1 minute, stirring often, until fragrant but not browned.
  2. Add the sun-dried tomatoes, oregano, red pepper flakes, salt, and black pepper. Cook for 1 minute, stirring frequently.
  3. Stir in the tomato paste and cook for about 30 seconds.
  4. Pour in the vegetable broth and vegan cooking cream. Add the chickpeas and baby spinach, then stir well, scraping the bottom of the skillet to incorporate the tomato paste.
  5. Increase the heat to medium and bring everything to a gentle simmer.
  6. Simmer gently for 5–7 minutes, stirring occasionally, until the spinach is wilted and the sauce lightly coats the chickpeas.
  7. Remove the skillet from the heat. Stir in the nutritional yeast, fresh basil, and lemon zest. Taste and adjust the salt or red pepper flakes as needed.
  8. Let the chickpeas rest for 2–3 minutes before serving.

Notes

  • Use an unsweetened, unflavored vegan cooking cream so it doesn't compete with the savory sauce.
  • Keep the sauce at a gentle simmer rather than a hard boil, especially after adding the vegan cream.
  • Cannellini or butter beans can replace the chickpeas, although the finished texture will be softer.
  • Leftovers can be refrigerated in an airtight container for up to 4 days.