The classic “Marry Me’ chicken gets a budget-friendly, vegetarian twist with creamy Marry Me Chickpeas. This one-pot recipe comes together with hearty chickpeas, sun-dried tomatoes, fresh spinach, and a luscious cream sauce for the ultimate comfort meal. Ready in under 20 minutes and costing less than $15 to make, it’s perfect for busy weeknights, cozy dinners at home, or even meal prep for the week ahead. Serve it on its own, over rice, or with warm bread. Prepare to fall in love with chickpeas like never before!
You already know how much I love a good “Marry Me” recipe. My One-Pan Marry Me Chicken Orzo was one of the most popular dishes of 2024, and for good reason. It’s creamy, comforting, and has that special something that makes people fall in love with it at first bite. The story goes that “Marry Me Chicken” is so good, it could convince someone to put a ring on it. While I can’t confirm if that’s true, I can confirm that it’s one of the most delicious comfort foods out there. And don’t even get me started on my Marry Me Dip.
But here’s the thing, I wanted to make something equally cozy and satisfying, but a little more budget-friendly, vegetarian, and pantry-staple friendly. Enter my Marry Me Chickpeas. It’s everything you love about the classic — sun-dried tomatoes, Italian herbs, spinach, and a rich, creamy sauce — but with hearty chickpeas as the star of the dish. The chickpeas soak up all that saucy goodness and give the dish a plant-based twist that doesn’t compromise on flavor.
And, let’s not forget how easy this is. We’re talking one pot, 20 minutes, and under $15 to feed four people. It’s the perfect recipe for weeknights when you want something nourishing without spending hours in the kitchen. I love eating it on its own, but it’s also dreamy over fluffy rice or with bread perfect for scooping up every last bit of sauce. Meal-preppers, this one’s for you too, because the flavors get even better as it sits.
What You Need to Make These Delicious Marry Me Chickpeas
- Olive Oil: Just a touch of olive oil is all you need to start this recipe off right. It helps the onions soften and brings out the flavors of the garlic and spices.
- Onion: A finely diced yellow onion adds a natural sweetness that balances the richness of the sauce.
- Garlic: Three cloves of mashed garlic give this dish a bold, savory kick. If you’re a garlic lover, feel free to sneak in an extra clove (I won’t tell!).
- Sun-Dried Tomatoes: Chopped sun-dried tomatoes bring tangy, slightly chewy bursts of flavor that make every bite interesting. I like the ones packed in oil; they’re softer and richer.
- Italian Seasoning: This blend of herbs keeps the flavor cozy and familiar.
- Paprika: Adds a subtle smokiness and warmth. You can use sweet or smoked depending on what you love most.
- Kosher Salt: Just enough to round everything out. Adjust to taste, especially since the parmesan at the end will add some salty bite, too.
- Tomato Paste: The secret to that deep, rich tomato base. It gives the sauce body and a hint of sweetness.
- Vegetable Broth: A splash of broth loosens the sauce and helps everything simmer together.
- Garbanzo Beans: One can of chickpeas makes this dish hearty and protein-packed. Drain and rinse them well to remove excess starch.
- Heavy Cream (or Coconut Milk): The cream is what makes the sauce luscious and velvety. Coconut milk is a great dairy-free swap that adds a subtle sweetness.
- Spinach: Three cups might sound like a lot, but it wilts down quickly and sneaks in those extra greens without overpowering the dish.
- Parmesan Cheese: Freshly grated parmesan melts right into the sauce, giving it that salty, cheesy finish. If you’re dairy-free, swap in nutritional yeast or your favorite plant-based parmesan.
- Jasmine Rice or Bread (Optional): Serve this dish however you like! Over fluffy rice, with warm crusty bread, or even on its own.
How to Make These Marry Me Chickpeas
To make this dish, start by heating the olive oil in a large skillet over medium-high heat. Once the pan is hot, add the diced onion and cook for about 3–4 minutes, until it begins to soften.
Next, add the garlic, sun-dried tomatoes, Italian seasoning, paprika, and salt. Stir everything together and let it cook for another 2 minutes so the flavors can bloom. Then, mix in the tomato paste, vegetable broth, and garbanzo beans. Stir well until the beans are fully coated in the sauce.
After that, pour in the heavy cream (or coconut milk if you’re keeping it dairy-free). Reduce the heat to medium-low, cover the pan, and let everything simmer for 10–12 minutes. Once the time is up, remove the cover and turn off the heat. Add the spinach and stir until it wilts down into the sauce.
Finally, stir in the parmesan cheese until incorporated. Serve the chickpeas on their own, over rice, or with bread for dipping. Enjoy!
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.
** Photography by Tanya Pilgrim
Ingredients
- 1 Tablespoons Olive Oil
- ½ Cup Yellow Onion, finely diced
- 3 Cloves Garlic, mashed
- ¾ Cup Sun-Dried Tomatoes, in oil, chopped
- 2 Teaspoons Italian Seasoning
- 1 Teaspoon Paprika
- ½ Teaspoon Kosher Salt
- 3 Tablespoons Tomato Paste
- ¾ Cup Vegetable Broth
- 28 Ounce Can Garbanzo Beans, drained and rinsed
- ¾ Cup Heavy Cream, or coconut milk for a dairy free option
- 3 Cups Spinach
- 1 Cup Parmesan Cheese, freshly grated
- 2 Cups Cooked Jasmine Rice or Sliced Bread, optional
Instructions
- To make this dish, start by heating the olive oil in a large skillet over medium-high heat.
- Once the pan is hot, add the diced onion and cook for about 3–4 minutes, until it begins to soften.
- Next, add the garlic, sun-dried tomatoes, Italian seasoning, paprika, and salt. Stir everything together and let it cook for another 2 minutes so the flavors can bloom.
- Then, mix in the tomato paste, vegetable broth, and garbanzo beans. Stir well until the beans are fully coated in the sauce.
- After that, pour in the heavy cream (or coconut milk if you’re keeping it dairy-free).
- Reduce the heat to medium-low, cover the pan, and let everything simmer for 10–12 minutes.
- Once the time is up, remove the cover and turn off the heat. Add the spinach and stir until it wilts down into the sauce.
- Finally, stir in the parmesan cheese until incorporated.
- Serve the chickpeas on their own, over rice, or with bread for dipping. Enjoy!
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What others are saying
So easy and tasty! I didn’t have sun-dried tomatoes, but it was still good! I served it over orzo.
Sounds delicious Ann! Thank you for leaving a review!
This was delicious! I used Coconut milk instead of cream. Such a nice change from having chicken or beef. My husband who is very fussy loved it. Will be making this lots. Thank you for sharing this recipe with us.
Love this! Thank you for the review Una!