This one-pan Marry Me Chickpeas recipe takes just 30 minutes and is full of cozy, creamy flavor. Made with coconut milk, sun-dried tomatoes, and warming spices, it's the kind of easy, healthy dinner I make on repeat-especially on busy weeknights when I want something comforting and homemade without the fuss.
Table of Contents
Want to Save This Recipe?
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Yummy Bowl.
Ingredients
- Garlic - Don't skimp here! Freshly minced garlic makes the whole kitchen smell amazing and adds that deep, savory flavor I love.
- Sun-dried tomatoes - These are a must for me. They bring a little sweet, a little tangy, and a ton of richness.
- Oregano, chili flakes, and paprika - This combo gives just the right kick of warmth without being too spicy. It's cozy and bold, all in one.
- Sweet onion - I dice it super small so it kind of disappears into the sauce but still adds that gentle sweetness. You can also use shallot.
- Chickpeas - These garbanzo beans soak up all the flavors like little sponges. You can also use white beans instead, or mix it up with both!
- Tomato paste - Just a spoonful adds color and richness. I'm obsessed with the Italian kind in a tube-it lasts forever and has great depth.
- Coconut cream - This is where the magic happens. It makes the sauce super creamy and rich.
- Baby spinach - I toss this in at the end for a pop of color and extra veggies. It wilts in seconds.
- Fresh basil - A little goes a long way, excellent for herbal notes.
- Grated parmesan - Totally optional, but if you're not dairy-free, it gives the dish that salty, cheesy boost. I sprinkle it on top just before serving.
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make Marry Me Chickpeas
- Sauté the onion: Heat olive oil in a skillet over medium-high heat. Add onion and cook for 2 minutes.
- Add garlic: Stir in the garlic and cook 1 minute until fragrant.
- Build the flavor: Add tomato paste, oregano, chili flakes, paprika, sun-dried tomatoes, salt, and pepper. Cook until the tomato paste deepens in color, about 2 minutes.
- Add chickpeas and liquids: Pour in chickpeas, vegetable broth, and coconut cream. Stir and bring to a gentle boil.
- Simmer: Reduce heat and simmer for 15 minutes until slightly thickened. The sauce will continue to thicken as it cools.
- Finish with greens: Stir in baby spinach and fresh basil.
- Serve: Top with parmesan and serve over rice, quinoa, or baked sweet potatoes.
Tips
- Add lemon juice - A splash at the end adds a nice zing.
- Don't rush the simmer - Letting it reduce gives better flavor.
- Make it spicy - Add more chili flakes or a dash of hot sauce.
- Add protein - Stir in cooked chicken or tofu to make it heartier.
- Go vegan - Skip the parmesan or use a dairy-free option.
- Chop sun-dried tomatoes small - This helps them melt into the sauce.
- Serve it over anything - It works over pasta, couscous, or toast.
- Double it - Great for meal prep or to freeze for later.
- Taste and season - Always adjust salt and pepper to your preference.
What To Serve With Marry Me Chickpeas
I love this served with something simple to soak up that creamy sauce:
- Toasted flatbread or naan
- Cauliflower rice, lime cilantro rice
- Baked sweet potatoes
- Crusty bread
- Quinoa
Freezing And Storing Instructions
- To Store. Keep in an airtight container in the fridge for 3-4 days.
- To Freeze. Let it cool completely, then freeze for up to 2 months.
- To Make Ahead. Prep the garlic, onion, and sun-dried tomatoes in advance.
- To Reheat. Warm on the stovetop with a splash of broth or in the microwave.
More Vegetarian Recipes
Before You Head Out
If you gave this recipe a try, I'd be so thankful if you could leave a ★★★★★ rating and review below. It helps other readers, supports my work, and means the world to me. Thank you for being part of The Yummy Bowl family. Happy cooking! ❤️
Recipe Card
Marry Me Chickpeas with Coconut Milk
Ingredients
Method
- Sauté the onion: Heat olive oil in a skillet over medium-high heat. Add onion and cook for 2 minutes.1 tablespoon olive oil, ½ cup sweet white onion
- Add garlic: Stir in the garlic and cook 1 minute until fragrant.5 teaspoon garlic
- Build the flavor: Add tomato paste, oregano, chili flakes, paprika, sun-dried tomatoes, salt, and pepper. Cook until the tomato paste deepens in color, about 2 minutes.½ cup sundried tomatoes, ½ teaspoon oregano, ½ teaspoon red chili pepper flakes, ¼ teaspoon black pepper, ½ teaspoon paprika, 1 tablespoon tomato paste, 1 teaspoon salt
- Add chickpeas and liquids: Pour in chickpeas, vegetable broth, and coconut cream. Stir and bring to a gentle boil.1 cup vegetable broth, 1 13.5 ounce can coconut cream, 1 15 ounce can chickpeas
- Simmer: Reduce heat and simmer for 15 minutes until slightly thickened. The sauce will continue to thicken as it cools.
- Finish with greens: Stir in baby spinach and fresh basil.2 cups baby spinach, 4-5 basil leaves
- Serve: Top with parmesan and serve over rice, quinoa, or baked sweet potatoes.grated parmesan for serving
Nutrition
Tried this recipe?
Let us know how it was!Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
Join TYB
Insider
Get access to exclusive recipes,
weekly meal plans, printable
grocery lists, and AD-FREE
browsing designed to make
mealtime easier.
Julia
this is one of the dinners I make on repeat