Dinner

Marry Me Chickpeas Recipe

Byrami Hayes April 16, 2026April 16, 2026

Introduction

Marry Me Chickpeas is a flavorful, creamy dish that combines tender chickpeas with a rich tomato and coconut milk sauce. It’s easy to prepare and perfect for a comforting weeknight meal served with rice, pasta, or toasted bread.

A large black skillet holds a creamy orange stew filled with light yellow chickpeas, bright green chopped spinach, and small pieces of dark red sun-dried tomatoes scattered on top. The stew has a smooth, thick texture with visible herbs and spices sprinkled throughout. Around the skillet are white bowls, one containing whole sun-dried tomatoes and the other filled with fresh green spinach leaves. A small white bowl with mixed ground spices sits nearby. Fresh parsley leaves and chopped greens lie on a white wooden cutting board with a black knife next to it, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp olive oil
1 yellow onion (small, minced)
3 cloves garlic (minced)
1½ tbsp tomato paste
½ cup sun dried tomatoes
1 tsp Italian seasoning
½ tsp red chili flakes
1 tsp salt
¾ cup vegetable broth
1 cup coconut milk
30 oz canned chickpeas (2 cans, drained and rinsed)
1 handful spinach or basil (torn)

Instructions

Step 1: In a pan over medium heat, add the olive oil, minced onion, and garlic. Sauté until fragrant, about 5 minutes.
Step 2: Add the sun dried tomatoes, tomato paste, Italian seasoning, red chili flakes, and salt. Continue sautéing for approximately 3 minutes until aromatic.
Step 3: Pour in the vegetable broth and coconut milk, stirring until a smooth sauce forms. Stir in the chickpeas, cover the pan, and cook for 2 to 3 minutes.
Step 4: Remove the lid and finish by stirring in the fresh spinach or basil. Serve warm with toasted bread, rice, or pasta as desired.

Tips & Variations

For extra heat, increase the red chili flakes or add a dash of cayenne pepper.
Swap spinach with kale or arugula for a different leafy green texture.
Use fire-roasted sun dried tomatoes for a smokier flavor.

Storage

Store any leftovers in a sealed container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain creaminess.

How to Serve

A close-up image of a black pan filled with a creamy orange sauce mixed with light yellow chickpeas and dark green spinach leaves. Scattered on top are pieces of deep red sun-dried tomatoes and small bits of fresh green herbs, adding texture and color contrast. A vintage silver spoon is inside the pan, partly submerged in the thick mixture, ready to scoop some of the dish. There is a white bowl next to the pan containing additional sun-dried tomatoes on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tomatoes instead of sun dried tomatoes?

Yes, but sun dried tomatoes provide a concentrated flavor and chewy texture that enhances the dish. If using fresh tomatoes, consider cooking them down to reduce moisture.