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Win hearts and prepare to fall in love with these Marry Me Chickpeas, a vegetarian twist on Marry Me Chicken! With over 35 million views across social media, this incredible 15-minute meal chickpea recipe has been devoured in thousands of kitchens around the world.
Pairs well with Air Fryer Veggies on the side. Finish the meal with Vegan Panna Cotta!
save this recipe!These Marry Me Chickpeas – the vegetarian equivalent of Marry Me Chicken – are about to have you head over heels for chickpeas! Wrapped in a creamy Tuscan sauce and absolutely loaded with flavor, they’ve quickly become one of my favorite ways to use a can of chickpeas! They’re:
- Easy to make, requiring just 1 pan and 15 minutes
- Served any way, like with a thick slice of sourdough bread or over a bed of rice
- Made with mostly pantry staples so you can enjoy this without much advanced planning!
Reader rating
“I made this dish for the first time about a month ago and last week my boyfriend proposed. Could be a coincidence, but also could be the power of delicious Tuscan cooking.” —Kyra
Key Ingredients
The ingredients are mostly pantry staples, so you can make it just about whenever the mood strikes! Jump to the recipe for measurements–this is just an overview.
- Chickpeas: We’re using two cans of chickpeas, or you can cook your chickpeas from dried.
- Garlic: Alright, garlic may not be the most romantic ingredient, but if you’re about to propose, we should be past the point of caring about garlic breath, right?
- Seasonings: Salt, oregano, crushed red pepper flakes, and black pepper bring flavor and spice!
- Sun-Dried Tomatoes: Bring that savory Tuscan flavor. Get the kind packed in oil!
- Broth: Vegetable broth, either from a carton, cube, or homemade from veggie scraps.
- Cream: In testing, I found heavy cream to give the best texture, but feel free to use half-and-half for a lighter dish, or coconut milk for a vegan option.
- Parmesan: Brings a savory taste perfect for rounding out this dish. Vegans should omit or use a plant-based parm.
How to make Marry Me Chickpeas
Making this dish takes just 1 pan and less than 15 minutes. This is an overview, jump to the recipe for the full printable recipe!
- Make the flavor base, a delicious combination of butter, garlic, and spices.
- Add the fillings and cook for a few minutes.
- Finish it off with cream, parmesan, and basil!
I like adding veggies
While I absolutely love this dish just how it is, sometimes I’ll bulk it up with veggies! I’ll cook a bunch of veggies in the air fryer (zucchini and cauliflower are my favorites for this one), then stir them in right before serving.
Protein Variations
Not a fan of chickpeas? Try one of these variations!
- White Beans – add them at the same time that you would have added the chickpeas (see also Marry Me Butter Beans)
- Tofu – cube and crisp it up (air fried tofu is my personal favorite)
- Soy Curls – this vegan ingredient has the texture of chicken and would be great here (how to cook soy curls here)
Reader rating
“Holy h*ll this was amazing!!! Wow I was scared it wasn’t going to be much because of how few ingredients it called for but WOW it packed a flavorful punch!” —Sam
Serving Suggestions
- With vegetables, like these air fryer veggies which can cook while the chickpeas cook
- With bread, like crusty sourdough, fluffy naan, or toasted rye
- With rice, like jasmine or basmati rice
How To Make Marry Me Chickpeas
Ingredients
- 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
- 1 cup heavy cream, can sub half-and-half
- ½ cup grated parmesan
- 2 Tbsp chopped fresh basil
Instructions
- Flavor Base: Heat 2 Tbsp unsalted butter, 4 cloves garlic, ½ tsp each salt, oregano, crushed red pepper flakes, 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 1 cup heavy cream 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!Meal Prep it!
Make a batch of these proposal-worthy chickpeas and portion them into 4 or 5 meal prep containers with a grain (like brown rice or quinoa) and a steamed veggie (like broccoli or asparagus). I like to add a handful of cherry tomatoes as well!
My family ate every last drop! It was a little spicy so I added a little more broth and HC. This was definitely a win for my family.
I’m so happy to hear it, Cortney!! 😀
Very good flavor! I was surprised at how simple it was to make. I added a little cornstarch to thicken because I added too much liquid. Down side is the sodium and carb content.
What is considered 1 serving? Asking for calorie counting purposes since I made a batch and measured out 1/2 cup serving size for myself.
It’s just 1/4 of the whole recipe!
Cannelini and butter beans, added caramelized onions to start
Delicious, quick and easy!!! Thank you so much for this it’ll be sure to be a repeat recipe. My dad hates chickpeas but he loved the sauce so much!
So happy to hear it, Katie!! Enjoy! 😀
Quite good for little effort! I smushed some of the chickpeas with the back of my spoon so they could thicken the sauce. Perfect for lunch.
Such a great idea! Glad you loved it, Christine! 😀
Holy h*ll this was amazing!!! Wow I was scared it wasn’t going to be much because of how few ingredients it called for but WOW it packed a flavorful punch!!!
YAY! So happy you loved it, Sam! 😀
I’ve made marry me chicken and I preferred that recipe. I did add frozen spinach and Gruyère. We served this over rice and felt it needed some more flavor so we ended up adding some bomba pepper spread from Tjs.
I would try making this again and add some more seasoning and more sundried tomatoes.
Awesome sauce! This was so tasty as are ALL of Sarah’s recipes. Thank you Sarah for constantly experimenting in the kitchen and letting us reap the benefits!
Aw thank you, Kari!! I’m so happy you’re liking all the recipes!! 😀
Simple and delicious. I served with grilled chicken breasts and white rice. My husband, who “doesn’t like chickpeas” scarfed it right up. Will definitely make again.
So happy to hear it was a hit, Sally! 😀
My best friend made this & brought it to me for Shiva.
It’s amazing!
I made this recipe vegan and with lentils and it was SO good. I know it would be been better with beans but my son loves lentils so it is what it is. I’m pumped to have a recipe him and I both love!
That’s such a great idea! Happy to hear you both loved it! 😀
I made this today, as I needed to bring a dish to Christmas lunch tomorrow. It came out so delicious! I added baby spinach, and with the sundried tomatoes and the green spinach it actually looks like the perfect Christmas dish! I’m sure everyone will love it. 😊
I’m so happy to hear it, Alicha! Merry Christmas! 😀