This post contains affiliate links.
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.
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.
Member-Exclusive
This is a higher protein version of my viral marry me chickpeas! We swap the cream for blended cottage cheese and adjust liquid ratios for a creamy dish that tastes just as decadent as the original.
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.
You’ll also love
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 calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
