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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!
Made this today with a few variations based in what was in the pantry. Sub roasted red peppers for sun dried tomatoes, coconut milk for cream. It is delicious! Served it over sweet potato. Yum yum. I look forward to making it as listed next time!
Thanks for cooking with me Dee, can’t wait for you to try more!
Wow! I made this today and it was amazing. I altered it slightly by adding frozen spinach and doubling everything but the chickpeas. I served it mixed with egg noodles. So tasty and filling. Definitely added to the recipe box.
I’m so thrilled to hear it, Leimana! Happy eating!! 😀
Hi Sarah,
I made this and it was delicious. Just wondering if you’ve tried making this in a crock pot? I would like to take it to a potluck and want to make a larger amount and keep it warm.
You could make the base of the recipe in the slow cooker, then switch it to the warming function before stirring in the cheese and heavy cream!
Yes, I made this recipe. I agree with it being a favorite “go-to” tasty dish. Very easy to make. Next time, I plan to add spinach and/or mushrooms.😋
So glad it hit the spot, thanks for sharing!
This recipe looks delicious, but I am allergic to mammal products so can not have cream. Would coconut milk (full fat) work? Thank you.
Yep, coconut milk works! 😀
It’s pizza beans. It’s beans that taste like pizza. Call it “Marry me” because you’re showing off what you’re going to cook for the kids on Tuesday after practice and they hate anything that isn’t pizza, Mac and cheese, or chicken nuggets. My disappointment is immeasurable and my day is ruined.
I hope your day improves, Sofia 🙂
Oh my goodness! I just made this for my dinner, so easy to make and it tastes bloody amazing thank you 🫶
So glad these chickpeas hit the spot Pauline, thanks for sharing!
I have made this several times always changing up veggies. This time added chopped spinach, chopped portobello mushrooms and chopped broccoli. Spinach at the end and sautéed mushrooms and broccoli with onions. Husband’s favorite. Thanks for this easy go to!!
Thanks for making it and sharing!
HI Sarah, I am excited to make the Marry Me Chickpeas – but do I take off the skin of the chick peas off before I put them in the pot? I don’t like how the skins come right off – but never sure what to do with them!! They are hard to remove!
thanks Jan
I don’t usually take them off! Unless you have sensory issues with the skins, I would just leave them on 🙂
What’s the best way to lower the calorie count without sacrificing the flavor?
You can use blended cottage cheese in place of the cream! 🙂