You’ve heard of Marry Me Chicken but what if we made it vegan? I’ve been looking into alternate sources of protein lately and chickpeas rank pretty high amongst plant protein sources. So, let’s make Marry Me Chickpeas instead!
I actually read that the entire “Marry Me” recipe series originates from Tuscan style recipes and flavors. It uses a lot of sun dried tomatoes and the rich sauce is topped off with parmesan cheese. However, since we are sticking to a vegan version, we’re switching out the parmesan cheese for a drizzle of coconut cream instead.
It is rumored that if you make this recipe for the love of your life, they will propose right after tasting these magical combination of flavors. Safe to say no one will be trying out my Marry Me Chickpeas just yet, though.
A point of contention in this recipe usually lies in the onions. A lot of people prefer to make this dish without the onions. But given my very South Asian roots, I love me some onion whenever there are chickpeas involved.
The recipe itself is very simple and doesn’t really need any waiting time. It comes together in under 10 minutes, mostly because it’s an assembly of flavors above all.
LOOKING FOR MORE EASY RECIPES? TRY THESE LAZY GIRL RECIPES!
You can have these vegan Marry Me Chickpeas with a side of rice or with your favorite bread. But if you asked me, I’d tell you nothing pairs as well with this recipe as some fresh warm homemade naan.
MAKE YOUR OWN HOMEMADE NAAN WITH NO YEAST!
If you’re short on time or cannot make your own naan for whatever reason, that is fine. This recipe is a killer all on its own as well. But, the naan really takes it to the next level.
Jumping right into our vegan marry me chickpeas, let’s get to cooking!
Vegan Marry Me Chickpeas
2
servings10
minutes10
minutesKeep your device screen on
Ingredients
2 tbsp olive oil or butter
3-4 cloves of garlic (minced)
1 medium onion (chopped)
1 tsp oregano
1 tsp red chili flakes
1/2 cup sun-dried tomatoes
1 cup vegetable broth
3 cups of boiled chickpeas
1/2 cup coconut cream
parsley or basil to garnish
salt to taste
Directions
- Place your pan on low heat while you mince your garlic and chop up your onion.
- In the pan, add your olive oil and switch up the heat a notch. Add your garlic and onions, stirring well until fragrant.
- To your pan, add all of your spices – oregano, chili flakes and salt.
- Roughly chop up your sun-dried tomatoes before adding them to the pan, too.
- Stir for about 30 seconds before adding in your chickpeas. You can used canned chickpeas or you can boil your own.
- Add in the vegetable broth and cover the pan, allowing to simmer for about 3-4 minutes or until the gravy thickens up.
- Remove your pan from the heat and swirl in your cream.
- Garnish with fresh parsley or basil and enjoy with your favorite bread.
Did you make this recipe?
Tag @foodielassie on Instagram and hashtag it with #foodielassierecipe
