Marry Me Chickpeas

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: people

Author: Nico Pallotta

2 tablespoons (2 tablespoons) olive oil
2 cloves (2 cloves) garlic
½ teaspoon (½ teaspoon) red pepper flakes
3 tablespoons (3 tablespoons) tomato paste
2 cans (2 cans) chickpeas (15oz / 230g net each) or 3 cups cooked chickpeas
1½ cups (375 grams) vegetable broth
½ cup (125 grams) heavy cream or non-dairy cream
½ teaspoon (½ teaspoon) dried oregano
⅓ cup (50 grams) grated parmesan or more to taste
½ cup (50 grams) sun-dried tomatoes
2 cups (2 big handfuls) spinach
1 handful (1 handful) basil leaves + lemon zest to garnish
½ teaspoon (½ teaspoon) salt + black pepper to taste

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 2 cloves garlic (grated) and ½ teaspoon red pepper flakes and sauté for 30 seconds until fragrant. Stir in 3 tablespoons tomato paste and cook for another minute to deepen the flavor.
Add 2 cans chickpeas (drained and rinsed), season with ½ teaspoon salt and black pepper, and sauté for 1 minute, stirring to coat them in the aromatics.
Deglaze with 1½ cups vegetable broth and let it simmer for about 10 minutes. Watch as the chickpeas soften and absorb the rich flavor of the sauce.
Pour in ½ cup heavy cream, ½ teaspoon dried oregano, and 2 cups spinach. Let it simmer for a few more minutes until the spinach wilts and the sauce becomes lusciously creamy.
Turn off the heat and stir in ½ cup sun-dried tomatoes (chopped) and ⅓ cup grated parmesan or more to taste.
Serve straight from the skillet or spoon onto a slice of rustic, crusty bread rubbed with garlic.
Finish with extra Parmesan, 1 handful basil leaves, and a generous sprinkle of grated lemon zest.

SUBSTITUTIONS

Chickpeas: Substitute butter beans.
Sun-dried tomatoes: Substitute roasted peppers or cherry tomatoes.
Parmesan: Substitute Pecorino Romano or a non-dairy cheese.
Heavy cream: Substitute a non-dairy cream or make your own cashew cream by blending 1 cup cashews with 1 cup water and a tablespoon of lemon juice.
Spinach: Substitute kale or chard for spinach.
Dried oregano: Substitute an Italian herb mix.

VARIATIONS

Add pasta: Pick your favorite short pasta like bowtie, campanelle, fusilli, penne, or rigatoni. Cook it al dente and toss it in the sauce. It’s SO good!
Add protein: You can add your favorite protein, from fried tofu to chicken and shrimp. Or make make this protein-packed marry me tofu pasta instead.

TIP

Not all canned chickpeas are the same! Some are firmer and benefit from an extra 10-15 minutes of simmering with a bit more broth for a softer, creamier texture.

The key? Taste as you cook and adjust the timing as needed. Your marry me chickpeas should be tender, flavorful, and perfectly coated in the creamy sauce when served.

STORAGE

You can store leftover marry me chickpeas in an airtight container in the fridge for up to 3 days. Reheat in a saucepan on the stovetop with a splash of water, or in the microwave for 2 minutes.