Marry Me Chickpeas
These Marry Me Chickpeas are creamy, delicious...and made in one pot! The perfect Tuscan flavor and best served with toasted bread!
Equipment
Ingredients
- 1 tablespoon olive oil see notes
- 4 cloves garlic roughly minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon oregano
- 1/2 teaspoon onion powder
- 1/2 teaspoon pepper
- 1/4 cup sun-dried tomatoes roughly chopped
- 2 15-ounce cans chickpeas drained & rinsed
- 1/2 cup broth I used vegan chicken broth
- 1 cup non-dairy cream see notes
- 1/4 cup grated vegan parmesan I used Follow Your Heart
- 1 cup spinach roughly chopped
- chili crisp optional, to taste
- fresh basil optional
Instructions
- Heat the olive oil in a skillet over medium heat. Add the garlic & dry seasonings and cook for 60 seconds. Pour in the sun-dried tomatoes and cook for another 60 seconds.
- Add the chickpeas and toss. Pour in the broth & cream and bring to a low boil. Lower the heat and simmer for 10 minutes.
- Add the vegan parmesan & spinach and toss until the spinach is wilted.
- Top with chili crisp and chopped basil. Serve with bread on the side for dipping!
Video
Notes
- I used sun-dried tomatoes in oil, so I used oil from the jar instead.
- My two favorite non-dairy creams for savory recipes are Trader Joe's Heavy Whipping Cream and Ripple. A lot of other non-dairy creams have a sweet hint, even though they aren't sweetened. If you use non-dairy milk instead, I would skip the broth and use 1/2 teaspoon of vegan bouillon instead.
Nutrition
Calories: 369kcal | Carbohydrates: 44g | Protein: 16g | Fat: 16g