Irresistible Marry Me Chickpeas

Marry Me Chickpeas happened by accident on a random Tuesday when I was scraping together dinner from whatever was left in my pantry. Three bites in, my husband looked at me with that goofy grin and said he’d marry me all over again just for this dish.

The creamy coconut sauce with those tangy sun-dried tomatoes creates something so ridiculously good, you’ll forget it only takes 20 minutes to make. It’s comfort food that tastes fancy but uses stuff you probably already have sitting around.

❤️ Why You’ll Love This Recipe

Look, I’ve made my share of chickpea disasters, but this one’s different. The sauce gets crazy creamy without any weird ingredients, and those sun-dried tomatoes pack more flavor punch than anything has a right to. My meat-loving brother-in-law literally licked his bowl clean last time I made this, which says everything you need to know.

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📝 Ingredient List

For the Base:

• 1 tablespoon olive oil
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced

For the Sauce:

• 1½ tablespoons tomato paste
• ½ cup sun-dried tomatoes (packed in oil for richer flavor)
• 1 teaspoon Italian seasoning
• ½ teaspoon red chili flakes
• 1 teaspoon salt
• ¾ cup vegetable broth
• 1 cup full-fat coconut milk

For the Heart:

• Two 15-oz cans chickpeas (about 30 oz total), drained and rinsed
• A generous handful of fresh spinach or basil

Friendly Substitution Notes:

• Can’t find sun-dried tomatoes? Try chopped fresh cherry tomatoes with a pinch of extra salt
• No coconut milk? Cashew cream or oat cream work beautifully
• Want it spicier? Double those chili flakes, my friend!

🔍 Why These Ingredients Work

The whole thing started because I had leftover coconut milk from making thai curry, and I hate wasting good ingredients. Those sun-dried tomatoes were sitting in my pantry looking sad, and the chickpeas were there because… well, I always have chickpeas.

When that tomato paste hits the hot pan with the garlic, something magical happens – it gets all caramelized and deep. Then the coconut milk swoops in, and there’s a sauce here that’s rich but not heavy. Chickpeas drink up flavors like nobody’s business so they become these flavor bombs.

Essential Tools and Equipment

• Large skillet or saucepan (cast iron works beautifully!)
• Wooden spoon for stirring
• Can opener
• Measuring cups and spoons
• Sharp knife and cutting board

👩🍳 How To Make Marry Me Chickpeas

• Get your onions going: Heat that olive oil in your biggest skillet and toss in the chopped onion. Let it cook for about 3 minutes until it starts looking translucent. Add the garlic and cook another 2 minutes – your kitchen should smell incredible right about now.
• This is where it gets good: Dump in those sun-dried tomatoes, tomato paste, Italian seasoning, chili flakes, and salt. Stir everything around for 2-3 minutes. The tomato paste will start to darken and smell amazing – that’s exactly what we want.
• Make the sauce: Pour in your broth and coconut milk, stirring everything together until it’s smooth and creamy. It already looks restaurant-worthy, doesn’t it?
• Add the chickpeas: Drain those chickpeas well and add them to the pan. Stir them in, cover the whole thing, and let it bubble away for 5-7 minutes. The chickpeas need time to drink up all that flavor.
• Finish strong: Right before you’re ready to eat, stir in your spinach or basil. It’ll wilt down in seconds and add this gorgeous pop of green color.

Tips from Well-Known Chefs

From Chef Yotam Ottolenghi’s playbook: “The key to great chickpea dishes is building layers of flavor. Don’t rush the aromatics—let each ingredient have its moment to shine.”

❗ You Must Know

Caramelizing is key — don’t skip it! Those 2-3 minutes of cooking the tomato paste and sun-dried tomatoes are maybe deceptively so, because they’re what take this from good to oh-my-word how did something so simple become so… so irresistible? The tomato paste has to cook out that raw flavor and take on that deep, rich quality that makes restaurant dishes taste so special.

Personal Secret

I always use the oil from the sun-dried tomato jar instead of plain olive oil when I’m feeling fancy. That oil is liquid gold – it’s already infused with all that tomato flavor, so why waste it?

💡 Pro Tips & Cooking Hacks

• Double up the flavor: Use that oil from your sun-dried tomato jar – don’t just dump it down the drain
• More protein, please: Toss in some hemp seeds or pine nuts if you’ve got them
• Don’t go light: Seriously, get the full-fat coconut milk. The light stuff makes sad, watery sauce
• Make extra: This tastes even better tomorrow, trust me on this one
• Start mild: You can always add more chili flakes, but you can’t take them back out

🎨 Flavor Variations & Suggestions

Greek style: Throw in some kalamata olives and squeeze fresh lemon juice at the end Spice it up: Swap the Italian seasoning for garam masala and add turmeric Smoky vibes: Add smoked paprika with your other spices Extra hearty: Mix in some white beans with the chickpeas Herb crazy: Fresh oregano, thyme, or dill instead of basil – all winners

⏲️ Make-Ahead Options

This is hands-down one of the best make-ahead meals ever. You can make the whole sauce up to 4 days early and just reheat it when you’re ready to eat. For freezing, skip adding the greens first – they get weird when frozen. The stuff keeps in the freezer for about 2 months, and when you thaw it out, just add fresh spinach or basil when you’re reheating.

Recipe Notes & Baker’s Tips

Here’s the thing – every jar of sun-dried tomatoes is different. Some are way saltier than others, so taste as you go and adjust. If your sauce looks too thick, splash in more broth. Too thin? Let it bubble away uncovered for a few more minutes to thicken up.

🍽️ Serving Suggestions

I serve this over rice most of the time because it soaks up that sauce like a dream. But it’s also incredible with crusty bread for dipping, tossed with pasta, or over mashed potatoes when I want maximum comfort food vibes. For something lighter, quinoa or cauliflower rice work great too. Always finish with fresh herbs and a drizzle of good olive oil – it makes all the difference.

This has become my go-to when I want to feel like I made something special without spending my whole evening in the kitchen. Hope it becomes one of those recipes you turn to again and again! 🍽️

🧊 How to Store Your Marry Me Chickpeas

Room temperature: This dish is best served warm, but it’s safe at room temperature for up to 2 hours Refrigerator: Store covered for up to 4 days—the flavors actually improve with time! Freezer: Freeze for up to 2 months (add fresh greens after reheating) Reheating: Warm gently on the stovetop with a splash of broth or coconut milk if needed

⚠️ Allergy Information

This recipe is naturally:

• Vegan and dairy-free (thanks to coconut milk!)
• Gluten-free (just check your broth and spice labels)
• Nut-free (unless you add the optional hemp seeds or pine nuts)

For coconut allergies: Substitute with cashew cream, oat cream, or your favorite plant-based heavy cream alternative

❓ Questions I Get Asked A Lot

💬 Tried this recipe? I would love to know how it goes! Leave a comment below, and let’s help each other grow as Amazing Burnt ideas are completed to perfection!.