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A close-up featured image showcases the deliciousness of Vegan Marry Me Chickpeas.

Vegan Marry Me Chickpeas Ultimate

This Vegan Marry Me Chickpeas recipe delivers creamy, dreamy flavors in a completely plant-based dish. It's an easy and impressive meal perfect for a romantic dinner or a cozy weeknight, sure to win hearts and requests for the recipe.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-inspired
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup vegetable broth
  • 1/2 cup full-fat coconut milk
  • 1/4 cup sun-dried tomatoes, oil-packed, drained
  • 2 tablespoons nutritional yeast
  • 1 tablespoon lemon juice
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Salt to taste
  • Pepper to taste
  • Fresh basil, chopped for serving
  • Crushed red pepper flakes for serving
  • Vegan Parmesan cheese for serving
  • Cooked pasta, rice, or crusty bread for serving

Equipment

  • large skillet
  • Blender or food processor
  • Measuring spoons
  • Measuring cups
  • Can opener
  • Stirring spoon
  • knife
  • cutting board

Method
 

  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the minced garlic and red pepper flakes and cook for about 1 minute, or until fragrant, being careful not to burn the garlic.
  3. Add the drained and rinsed chickpeas to the skillet.
  4. Pour in the vegetable broth and bring to a simmer. Let it simmer for about 5 minutes, allowing the chickpeas to soften slightly and absorb some of the broth.
  5. While the chickpeas are simmering, prepare the creamy sauce. In a blender or food processor, combine the coconut milk, sun-dried tomatoes, nutritional yeast, lemon juice, oregano, and basil.
  6. Blend until completely smooth and creamy.
  7. Pour the creamy sauce into the skillet with the chickpeas.
  8. Stir well to combine and bring to a gentle simmer.
  9. Reduce the heat to low and let it simmer for about 10-15 minutes, allowing the sauce to thicken and the flavors to meld together. Stir occasionally to prevent sticking.
  10. Taste and season with salt and pepper to your liking.
  11. Serve hot, garnished with fresh basil, crushed red pepper flakes, and vegan Parmesan cheese (if using).
  12. Enjoy over your favorite cooked pasta, rice, or with crusty bread.

Notes

Full-fat coconut milk is key for a creamy texture. Adjust the amount of red pepper flakes to your spice preference. Oil-packed sun-dried tomatoes are preferred; drain them well. Nutritional yeast gives the dish a cheesy, umami flavor. This dish can be made ahead of time and stored in the refrigerator for up to 3 days. If the sauce is too thick, add vegetable broth or water to thin it. If it's too thin, simmer for a few more minutes to reduce. Stir in spinach, kale, or arugula during the last few minutes of cooking for added nutrients and flavor. Add cooked white beans or cannellini beans along with the chickpeas for an extra boost of protein. Sauté some chopped mushrooms, bell peppers, or zucchini along with the garlic for added vegetables and flavor. Add a teaspoon of lemon zest along with the lemon juice for an extra burst of citrusy flavor.