Creamy Marry Me Chickpeas (One Pot, 30 Minutes)
Ultra-creamy, garlicky, and packed with sun-dried tomatoes, my Marry Me Chickpeas are a vegan spin on the popular "Marry Me Chicken". Made in one pot under 30 minutes, this rich Tuscan-style dish makes a great family dinner. Serve it over pasta, rice, or with crusty bread!
Ingredients
Cashew Cream
- 1/4 cup (37 g) raw cashews (soaked in boiling water for 15 minutes)
- 1/2 cup (120 ml) water
- 2 tbsp (16 g) nutritional yeast
Marry Me Chickpeas
- 1 tbsp (15 ml) oil from the sun-dried tomatoes jar
- 1 tbsp (14 g) vegan butter
- 4 cloves of garlic minced
- 1/2 tsp dried thyme
- 1/4 tsp dried oregano
- 1/4 tsp red pepper flakes
- 1/3 cup (40 g) finely chopped sun-dried tomatoes
- 1 tbsp (14 g) tomato paste
- 1 cup (240 ml) vegetable broth
- 2 14-ounce can (2 400-g can) cooked chickpeas (drained and rinsed)
- 1/2 tsp onion powder
- 1/4 tsp salt (adjust to taste)
- 1/3 cup packed fresh basil leaves (roughly chopped)
Instructions
Cashew Cream
- Blend the cashews. Drain the soaked cashews and add them to a high-speed blender. Add the water and nutritional yeast, and blend for about 30 seconds or until smooth. Set aside.
Marry Me Chickpeas
- Sauté the aromatics. Heat the oil and butter in a deep skillet over medium heat. Once hot, add the minced garlic and sauté for about one minute. Then, add the thyme, oregano, and red pepper flakes. Sauté for one more minute.
- Add the tomatoes. Next, add the chopped sun-dried tomatoes and tomato paste and cook for 1 minute, stirring regularly.
- Add the remaining ingredients. Add the vegetable broth, drained chickpeas, onion powder, salt, and cashew cream.
- Let simmer. Stir to combine and let the chickpeas simmer in the sauce for about 5 minutes, or until the sauce has slightly thickened. Stir in the chopped fresh basil. Enjoy with white rice, pasta, or bread!
- You can store leftovers in the refrigerator for up to 3 days.
Notes
Don’t brown the garlic.
You just need to cook the garlic briefly in the oil and butter – about 1 minute. Do not brown it, or it can make the sauce bitter.Double the love.
You can easily double this recipe by cooking everything in a Dutch oven or large pot instead of a skillet. This way, you will have leftovers for the next day or two!Play with the seasonings.
I’ve tried replacing the herbs, red pepper flakes, and onion powder with 2 teaspoons of Italian seasoning and got great results, so feel free to use whatever dried herb you have on hand.