Healthy Marry Me Chickpeas with Canned Chickpeas
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!
Servings 4
Calories 385kcal
Equipment
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
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!
Notes
Storing leftovers: Refrigerate leftovers in an airtight container for 3-4 days.
Nutrition
Calories: 385kcal | Carbohydrates: 30g | Protein: 15g | Fat: 26g | Saturated Fat: 17g | Sodium: 1100mg | Fiber: 8g
