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These High Protein Marry Me Chickpeas are a creamy, cozy skillet dinner with tender chickpeas simmered in an Italian-style tomato sauce that tastes rich, savory, and a little indulgent (with 22 grams of protein per serving!). It’s vegetarian comfort food that comes together fast and eats like something far fancier than a 15-minute meal.
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save this recipe!This is the kind of recipe I make when I want maximum payoff for minimal effort. One pan, a quick blend, and suddenly you’ve got a sauce that’s velvety, garlicky, and spoon-clingy in the best way.
The chickpeas soak up all that Marry Me flavor and turn into something deeply satisfying without feeling heavy. It’s high-protein, weeknight-easy, and honestly dangerous to serve with good bread because you’ll want to swipe every last bit of sauce.
Key Ingredients
- Chickpeas: Provide hearty texture, plant-based protein, and structure that holds up in a creamy sauce.
- Cottage Cheese: Blended smooth to add creaminess and protein without weighing the sauce down.
- Sun-Dried Tomatoes: Bring concentrated tomato flavor and a subtle sweetness that defines the Marry Me profile.
- Garlic: Essential for depth and aroma, especially in a fast-cooking sauce.
- Parmesan: Adds umami and saltiness that rounds out the creaminess.
- Fresh Basil: Finishes the dish with brightness and a classic Italian note.
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High Protein Marry Me Chickpeas
Ingredients
- 1 cup cottage cheese
- 2 Tbsp unsalted butter, 28 g
- 4 cloves garlic, minced
- ½ tsp each salt, oregano, crushed red pepper flakes
- ¼ tsp ground black pepper
- ½ cup sun-dried tomatoes, roughly chopped
- 1 cup vegetable broth, 236 mL
- 2 15-oz cans chickpeas, drained, 425 g cans
- ½ cup grated parmesan
- 2 Tbsp chopped fresh basil
Instructions
- Blend: Blend 1 cup cottage cheese in a blender until smooth and creamy, about 1 to 2 minutes.
- Flavor Base: Heat 2 Tbsp unsalted butter, 4 cloves garlic (minced), ½ tsp each salt, oregano, crushed red pepper flakesm and ¼ tsp ground black pepper in a large saute pan or pot over medium heat. Cook for about 2 minutes, until garlic is fragrant.
- Fillings: Stir in ½ cup sun-dried tomatoes, 1 cup vegetable broth, and 2 15-oz cans chickpeas. Continue cooking on medium, uncovered, for 5 minutes.
- Finish: Remove from heat. Stir in blended cottage cheese, ½ cup grated parmesan, and 2 Tbsp chopped fresh basil. Serve warm with crusty bread.
Notes
Nutrition
Nutrition information is calculated by Sarah Bond, degreed nutritionist, and should be taken as an estimate. For the most accurate nutritional information, calculate it using the actual ingredients in your recipe.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
