by This one-pan, super quick to make Marry Me Chickpeas recipe is my vegetarian spin on the viral Marry Me Chicken recipe, and I promise, it’s just as delicious! We’re using canned chickpeas to help this recipe come together even faster and full fat coconut milk for that classic flavor and richness!
Friends… It’s not often that I’m lost for words, but I seriously don’t think I’ve ever made a more delicious recipe than this one. It’s creamy, comforting, and bursting with sundried tomato basil flavor!
Oh, and did I mention this easy vegetarian main dish takes, like, 20 minutes to make?! AND it’s well balanced with protein and fiber from the chickpeas, plus healthy fats from the coconut milk, which makes my Registered Dietitian heart very happy!
I love serving it with naan bread, but rice is also delicious with it, too!
Once you fall in love with the chickpea version of this dish, graduate to make it with tofu in my Marry Me Tofu!
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Time to Get Cooking!
Okay, this recipe seriously couldn’t be easier, which is part of the reason that I love it!
Healthy Marry Me Chickpeas with Canned Chickpeas
Ingredients
- 1 tbsp olive oil
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1 tsp oregano
- 1/2 tsp chili flakes
- 540 ml chickpeas, I used canned, drained and rinsed
- 1/2 cup sundried tomatoes, sliced
- 400 ml full fat coconut milk
- 3 tbsp tomato paste
- 1 tsp salt, or to taste
- 1/2 tsp pepper, or to taste
- 1 cup baby spinach
- 14 g basil, julienned
Optional
- 4 pieces naan
Equipment
Instructions
- Start by sautéing your onion in the olive oil in a large pan over medium heat until translucent, which is usually about 3-4 minutes. Add your garlic, oregano and chili flakes and sauté for another 1-2 minutes.
- Add your chickpeas, sundried tomato, coconut milk, tomato paste, salt and pepper to the pan, and bring the mixture to a low simmer. Once it's simmering, reduce the heat to low and let simmer for 10-15 minutes.
- Add the basil and spinach and stir in to wilt. Serve with naan, on its own or with another grain of your choice and enjoy!
Absolutely delicious, I made this for the family after a gym session and everybody loved it. Thank you!! I’m definitely going to be making this regularly.
I’m so glad it was a hit, Debbie! Thank you for letting me know 🙂
This is amazing.
Question!! The calories are based roughly on what serving size??
I’m so glad you loved it, Nic! The calories are based on one serving size- There’s about 4 servings in the recipe 🙂
Easy to make and delicious! 😋
So happy to hear that, thanks for letting me know, Lynn!
Best meal I’ve made in a long time! Made according to instructions.
I’m so happy to hear that you loved it, Chloe! Thank you for letting me know 🙂
Made it today. Delicious! Definitely will make it again 🙂
I’m so glad to hear that, thanks for letting me know, Jeff!
I just tried this recipe tonight and it’s delicious! Wow! Thank you so much for sharing.
Didn’t have the sundried tomatoes, as I didn’t have them and used dried basil instead, but it turned out great!
This recipe is a keeper.
Thank you again
Hi Amy, I’m so glad to hear that you loved it and that the substitutions you made worked well, that’s so great!
Does this have a strong coconut flavor?
Hi Susan, no it doesn’t! I’ve found that the flavor gets masked by the herbs, spices, and sundried tomatoes quite a bit.
This was delicious!! I was skeptical at first but determined to try and wow the first bite blew me away!
Very tasty!
I’m so glad you liked it!
So good!!! Also tried making a whole different dish using bow tie pasta, shrimp, edamame beans, spinach and fresh tomatoes with the sauce and that’s also super yummy. The sauce base is really versatile!! Thank you for sharing this 🙂
Hi Laurie, I’m so happy to hear that you loved it!! That’s such a fun way to use the sauce, I’ll have to try some other ways to incorporate it into different recipes, too!! 🙂
Does my sun dried tomatoes have to be in oil?
Hi Lola, no they don’t!
I’m thinking of making this for a lunch group gathering. Will this freeze well? Ok to make ahead and reheat?
Hi Mary Ann, you can definitely make this ahead and reheat! I haven’t tried freezing it so can’t speak to that, but let me know if you try it out.
Definitely making this tomorrow. I’m coeliac and vegetarian. We have vegan friends coming so it will be great. Ill make gluten free and vegan naan.
That’s wonderful, Sue, definitely let me know how it turns out!
Made this for dinner last night and it was a hit! Loved it! Thank you! I skipped the sun dried tomatoes, used half a can of coconut cream with half can of hot water, didn’t have fresh basil so used dried basil and it still tasted amazing!!
I’m so happy to hear that you loved it, even with adjustments!
Absolutely delicious! I added a bit more chilli, to my tastes, and it tastes just as good the day after for my lunch. 👌👌 I will say, as a main meal I split into three portions not four, but I’m happy with that!
Hi Megan, I’m so happy that you enjoyed it! I totally agree, it makes great leftovers.
I don’t like coconuts. Can I substitute almond milk for th coconut milk?
I’d recommend using soy milk instead since it’s creamier than almond milk, but please note that I haven’t tested the recipe with soy milk so can’t guarantee it’ll turn out the same! Let me know if you try it.
Great recipe! So easy to do and had a great taste!
Thank you!
I’m so glad you enjoyed it, Martin!
I made this recipe this weekend for my boyfriend and I! He is not vegan/ plant based and we both loved it! This comes together quickly and will definitely enter my meal rotation.
I’m so happy you both loved it, Melanie! It’s quickly become one of my favorites.
I need to try these recipes. I love chickpeas.
If you like chickpeas I’m sure you’d love this recipe, Ruth!
Amazing!
I’m so happy to hear that!!
Love the sound recipe but I have an intolerance tto anything with coconut in, can I use soya cream instead.
Will try finding your sight.
Hi Moira, I’ve never tried it using soy cream, but I’d imagine it would be similar, but a bit less creamy! Let me know if you try it out.
Hey! I made this with heavy whipping cream and it was delicious and creamy. So if you can tolerate the lactose, that could be a good option.
Hi Deanna, that’s so great to know! I appreciate you sharing.
I used to make almost exactly this recipe at least once a week about 10 years ago. But add whatever other veg I had left and sometimes a different type of bean.
Called it lazy bean stew… Never knew it was already a thing…
Haha, I love the name lazy bean stew! That’s so cool that you’ve been making something similar. I hope you like this version!
Can you substitute anything for the sundried tomatoes?
Hi Nelly, I haven’t tried substituting the sundried tomatoes with anything. They add quite a bit of flavor to this dish, so it won’t taste exactly the same without them. With that being said, you could try subbing them with roasted bell peppers, or omitting them completely, understanding that it won’t taste the same. Let me know if you try it!
Definitely trying this today. I love chickpeas but need to eliminate the olive oil. I’m Whole Food plant based, no oil and no sugar. Due to hypertension no nuts. I’m always happy to find new recipes.
I hope you like it, Alexis!
This sounds great I would like to get all these recipes
Luckily they’re all right here on my blog- Thanks Deshone! Let me know if there’s a specific one you’re looking for.
Ok this recipe was amazing. I had to substitute the coconut milk with almond milk and I did not have sun dried tomatoes so i used diced fire roasted tomatoes. Still rocked!! Thank you
I’m so happy to hear that you loved it, John! Those substitutions sound great.
Thank you for this recipe it help me a lot
My pleasure!
Thank you for the ideas in substitutions. I’m not a fan of coconut milk and my partner is allergic. V
How long keep after cooking.
This is an excellent recipe. 🙏
I’m so glad you love it, Deborah! These should last for about 4-5 days in the fridge in an airtight container.
Can you use low fat coconut milk? Or will it not be good enough as not as thick?
And can I freeze after it’s cooked too? It would only be me so if I cooked 4 portions I’d need to freeze
Hi Sarah, you definitely can use low fat coconut milk, but it won’t be quite as thick and creamy! Yes, you can freeze, just omit the spinach and add the spinach when you’re heating up each individual portion instead!
This was so tasty!
I didn’t have sundried tomato’s but it was a great dish
Hi Renae, I’m so glad you enjoyed it, even without the sundried tomatoes!
I eye balled a lot of the measurements called for, and omitted the chili flakes/spinach/Basil while subbing sun-dried for fresh vine campari tomatoes cut into wedges. served with basmati rice and separately cooked carrot/potatoes mix. Family loved it, fed the 4 of us.
I’m so glad you loved it and these swaps worked for you Ashlee!!