Save
Ready to fall in love with a one-pan dinner that is creamy, full of tangy Mediterranean flavor, plant-based, and incredibly satisfying? Marry Me Chickpeas has become my go-to when I am craving comfort food that is still packed with nutrition. This is the dish I make for friends who doubt how rich and dreamy vegan meals can be. The luscious cashew cream, sun-dried tomatoes, fragrant herbs, and plump chickpeas will have everyone asking for seconds and maybe even your hand in marriage.
The first time I made this was for my sister’s birthday dinner we were all shocked by how velvety and indulgent it tasted without any dairy or oil. My niece said it was the best chickpea dish she’d ever had and now it is a staple for girls’ nights in.
Ingredients
- Cashews: give the sauce its signature luxurious creaminess. Soak or quick boil for best texture
- Low sodium vegetable broth: adds savory depth. Choose a quality broth for clean flavor
- Plain unsweetened coconut milk: creates a rich silky base. Look for a brand with minimal ingredients
- Lemon juice: brightens and provides a fresh tang. Freshly squeezed is best
- Fresh garlic: brings cozy aroma and bite. Use large cloves for more punch
- Dried oregano: earthy Mediterranean notes. Use a recently opened jar for best taste
- Smoked paprika: adds subtle smokiness. Spanish smoked varieties have more depth
- Crushed red pepper flakes: a pop of heat. Adjust to your spice mood
- Black pepper: accentuates all flavors. Grind fresh if possible
- Coconut aminos or regular aminos: adds a salty sweet layer. Coconut aminos are milder
- Tomato paste: brings umami richness. Choose double concentrate for stronger flavor
- Sundried tomatoes: chewy bits of sweet tang. Use oil free dry packed for less grease
- Chickpeas: full of protein and fiber. Pick a good organic low sodium brand for best bite
- Fresh baby spinach: boosts nutrients and color. Rough chop for easy wilting
- Fresh basil: bright bloomed finish. Grab a small bunch with deep green leaves
Instructions
- Prepare the Cashew Cream Sauce:
- If you did not soak your cashews in advance bring them to a gentle boil in water for two to four minutes then let them sit in the hot water for five more minutes. Drain the cashews and add to a high speed blender with the broth, coconut milk, and lemon juice. Blend until absolutely smooth and creamy, making sure there are no grainy bits. Set aside
- Sauté the Aromatics:
- Place a medium skillet over medium low heat. Add the minced garlic and just enough water to prevent sticking. Let the garlic cook gently for one to two minutes until fragrant but not browned. Sprinkle in oregano, smoked paprika, red pepper flakes, and black pepper. Stir constantly for about thirty seconds letting the spices bloom and toast, unlocking their full fragrance
- Add Other Base Ingredients:
- To the skillet add tomato paste and coconut aminos. Stir until the aromatics are well coated. Add drained and rinsed chickpeas. Gently stir so every chickpea glistens with the tomatoey garlicky mix. Pour in your prepared cashew cream sauce and stir everything together. Reduce heat slightly. Cook for five to seven minutes, stirring every so often. The sauce should thicken and the sundried tomatoes will plump up and take on flavor. If the sauce becomes too thick add splashes of broth to loosen
- Wilt the Spinach and Finish with Basil:
- Add chopped spinach and use your spatula to gently fold it into the sauce. The spinach will wilt within two to three minutes. Once wilted turn off the heat and stir in chopped or torn basil. Taste for salt and adjust if needed
- Serve and Enjoy:
- Spoon the creamy chickpeas onto plates. Top with extra basil or a pinch of smoked paprika. Serve hot with whole grain pasta, crusty bread, or brown rice. Enjoy how each bite just melts into creamy tangy bliss
Fresh basil is my favorite part of this dish. It turns an already delicious sauce absolutely vibrant and reminds me of my grandmother’s summer garden. We once picked basil together and finished this dinner at her kitchen table. It always tasted better shared.
Storage Tips
Cool leftovers completely before placing in an airtight container. Stored in the fridge this keeps well for up to four days. To reheat add a splash of broth to loosen the sauce and warm gently over medium heat. Stovetop is best for texture.
Ingredient Substitutions
You can swap coconut milk for any unsweetened plant based milk just avoid anything too watery or sweet. For the cashew cream if you need nut free try raw sunflower seeds instead. If fresh basil is not available parsley or cilantro make a tasty green finish.
Serving Suggestions
Serve over brown rice couscous or thick pasta for a hearty entree. It is also wonderful spooned over baked sweet potatoes or paired with a crisp green salad. If you love texture sprinkle with toasted pine nuts for a fancy touch.
Cultural and Seasonal Notes
Chickpeas and sun dried tomatoes are classic Mediterranean staples. This dish brings together flavors found in Greek Italian and Middle Eastern kitchens. In cooler months the creamy sauce is especially comforting. In spring toss in fresh peas or swap spinach for arugula.
Seasonal Adaptations
Add steamed broccoli or asparagus in spring. In winter add a sprinkle of cinnamon or nutmeg to the sauce for warmth. In summer top with toasted almonds and extra lemon zest.
Success Stories
A good friend made this for her vegan wedding reception and it was such a hit that people asked for the recipe all night. It is always the first leftover to vanish in my house. One reader said she convinced her skeptical partner that vegan food can be craveable after just one bite.
Freezer Meal Conversion
You can freeze this once fully cooked. Let cool then portion into containers leaving a little space at the top. Thaw in the fridge overnight and reheat on the stove gently. Add extra broth as needed to revive the creaminess. Spinach texture may change a bit but flavor remains.
This dish proves you do not need dairy for serious comfort food. Every spoonful is bright, creamy, and deeply satisfying.
Common Recipe Questions
- → How do you achieve a creamy texture for the sauce?
Soaking or briefly boiling cashews softens them for blending. When combined with coconut milk and broth, this creates a smooth, creamy base.
- → Can you use something other than sundried tomatoes?
Roasted red peppers or chopped olives add a similar savory depth. Fresh cherry tomatoes can offer a lighter, juicy flavor.
- → What are the best serving suggestions for this dish?
Serve over whole-grain pasta, brown rice, or quinoa. Garnish with fresh basil, extra paprika, or vegan parmesan for added flavor.
- → Is it possible to make this dish nut-free?
Substitute the cashews with soaked sunflower seeds or silken tofu for a similar creamy effect without nuts.
- → How long can leftovers be stored?
This dish keeps well in a covered container in the refrigerator for up to four days. Reheat gently before serving.
- → How can I adjust the spice level?
Increase or decrease the amount of crushed red pepper flakes to suit your preferred level of heat.