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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!
We love this recipe. It is great mixed with rice and a great meal prep. It’s saved under our “favorites” board. Many thanks
Happy you enjoyed it Ashley, thanks for cooking with us!
I love, love, love this recipe and make it often and have shared it with some friends who also love it! Keep up the great work Sarah.
That’s so amazing to hear Lea, thank you!
Thanks for sharing, I have made this several times! Do you know the serving size?
My teenager and I love this recipe. The sun dried tomatoes are a bit pricey. Would roasted canned tomatoes work as a substitute? If not, what more economical alternatives could you recommend?
Roasted canned tomatoes could work; they just won’t have quite the same flavor profile. You could also try tomato paste or roasted bell peppers!
Made this – with a few tweaks : I only had an 18 oz can chick peas, puréed the sun-dried tomatoes with the broth as none of us like the chewy bits . Added onions and yellow pepper ( sautéed first) added a little more broth to let it simmer – also added kale ! One pot deliciousness !! Used 18% cream. Topped it with crispy air fried tofu and homemade bread – AMAZING!!!!
Thanks for the kind words Joanna!
I made this and it was both easy peasy and delicious. Will definitely make it again. I added kale to mine.
Wow! This is amazing! After making this recipe and the Marry Me Orzo, I ordered your cookbook! My husband, who doesn’t like vegetarian recipes, loved this. I’m adding this to my recipe book.
Love hearing that, thanks for trying it Stacey! I hope you love the cookbook!
I see what you say you got married over this recipe!!! Woot!!!woot!!!
It’s amazingly delicious, Sarah!
I used all the ingredients called for except I swapped the heavy cream for coconut milk. YuummO!
Thanks so much for sharing and I’m so happy I found you!♥️♥️Have a fantastic day!
I’m so thrilled to hear how much you loved the recipe, Carol. Happy eating!
This was the first chickpea recipe I tried. It was so good! I added air fried veggies as you suggested and served it over rice.
I’ve made this recipe several times and it’s fantastic. I’ve started adding potatoes and peas or green beans when I make it for a more “well rounded” meal I usually add a bit more stock and cream to account for the added veggies. It hits the spot every time!
I’m so happy to hear that you loved it, Hayley! Those additions sound delicious. Enjoy!
Delicious! My vegetarian daughter loved it when I made it for her.
So happy she loved it Mimi, happy eating!