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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!
Would this recipe work in the instant pot? Any adjustments you’d recommend?
I haven’t tested this one the Instant Pot so I really can’t say for sure but I think it would work. I would just add the basil, parmesan and cream after it has cooked.
I’ve been wanting to make this for some time, and finally did tonight. It is delicious, and so easy. I’ve had a lot of chickpeas lately, so I did use white beans as suggested for an alternative. I will say, if you are very sensitive to spice, maybe cut back on the red pepper flakes – definitely gave it a little kick. It was perfect for me, but I wouldn’t have wanted it any spicier. This is a keeper!
Amazing! Added a full bag of spinach with the cream and Parm! Delicious
I have made this so many times and every time my family gets excited. This is a staple in our rotation, and I double it because everyone eats more than they usually do. It’s just that good. I puree the sundried tomatoes, so they really integrate and serve with some toasted crusty bread: *chef’s kiss*.
Oh yay! I’m so happy this is such a hit, Michelle! 😀
So good! Made this to use up some pantry staples but it will end up on a regular rotation. Love the versatility of this recipe. Added spinach (again to use it up) and it worked beautifully.
So happy you loved it, happy eating!
What can you do instead of sundried tomatos?… not my taste.
Tomato paste or roasted red peppers are great!
Thank you for sharing this recipe. It was so good I didn’t even add the cream. It was incredibly flavorful and easy.
So happy you loved it Tara, happy eating!
This is one of the worst recipes I’ve ever made. No flavor, little texture, no substance. I regret trying this and wasting all my ingredients. I couldn’t get through more than 2 bites. Don’t bother trying it.
I made this for my family. 5 Adults. Everyone LOVED it!!! My husband of 35 years told me I could make this Every day!!! My adult children Agreed. I add baby spinach, serve over rice and a side of Naan. ( Also Vegan , I use the coconut milk) I have now made this about 5 times, always a hit. This recipe is the best one….. Elaine
I’m so thrilled to hear that the recipe was such a hit, Elaine! Happy eating!
Comes together very quickly! Added extra cup of broth, 1 zucchini (sautéed with garlic), full 7oz jar of sun-dried tomatoes, all else the same. Adjusted for salt and wa syrupy delicious! .
Thanks for making it and sharing your review Wendy!