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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!
Can I sub coconut milk for heavy cream?
Yes!
It’s so delicious and so easy. This helped me build a lot of confidence in the kitchen and I’m really excited to keep trying more recipes from this website!
This makes me so happy to hear, Mina! Happy eating!
Totally understand what all the hype is about, this is delicious. I usually hesitate or avoid buying specialty ingredients, though I figured that the sun-dried tomatoes were key to this dish with otherwise humble ingredients. Totally worth it! I added kale and mushrooms to the dish, as well as a coarsely, chopped red pepper, which really added a lot of flavor as well. I used all the seasonings that were suggested, and also added sumac for tartness. This is the dish that I will make for a friend who is recovering from surgery because it has brightened my mood.
You just made my day Sailor, enjoy!
I have not tried any recipes yet but I’m so excited and grateful I found your posts!!
Without even trying them yet, I give you 5 stars
That’s so wonderful to hear Dawn, I can’t wait for you to start trying the recipes!
This worked exactly as written, thanks! The only thing was the red pepper flakes were a bit too spicy for me, so I’ll decrease to 1/4 tsp next time, but I will be making this again, just ate the leftovers for dinner!
I’m new to sundried tomatoes. When they are included in your recipes do you mean the ones that are in a jar packed with olive oil or the dried kind in the bag? I used what I had on hand tonight (in the jar) and it was delicious! Thanks!
Hi Allison! The ones you used in a jar are perfect for this recipe, so happy to hear you enjoyed it!
Dinner is the hardest part of the day in my household – and we don’t even have kids. My husband and I made these tonight and couldn’t believe how simple, easy, and soooo delicious they were. We were practically licking our bowls. Definitely adding to our weekly rotation!
So happy to hear everyone loved it Sydney, happy eating!
I love tomatoes but not sun-dried. Will ordinary tinned tomatoes work?
They won’t have quite the same flavor profile, but I bet it would still be tasty. You could also use tomato paste for a deeper tomato flavor. Happy eating!
This is delicious. My whole family enjoyed it. Much better than with chickpeas. Thank you.
Thrilled you loved it, thanks for the review Kathy!
Absolutely delicious and so pretty, too. This was easy to make. The fragrance was divine and the colours are beautiful. I toasted bread with garlic butter, and is was a big hit.
Thanks for the kind words, happy eating Gennie!