Can I make the chickpeas ahead of time?

Yes! This is a brilliant one to prep in advance (I love enjoying it for lunch throughout the week). It'll keep for five days in the fridge and can easily be reheated in the microwave.

Could I add extra vegetables to the chickpeas?

You definitely can. Steamed or broiled broccoli, green beans, asparagus, cauliflower or zucchini are brilliant here. Just stir them through the chickpeas at the end, or serve them on the side.

What could I serve with the chickpeas?

I love these with crusty fresh bread or garlic flatbreads - it's wonderful with this no knead chili cheese focaccia , no knead seeded bread or no knead rosemary parmesan bread - but it's equally brilliant served over pasta, rice, quinoa or with crispy skin on roast potatoes .

One Pot Creamy 'Marry Me' Chickpeas

Name: One Pot Creamy 'Marry Me' Chickpeas
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: american
Ingredients: 1 tablespoon oil from your sundried tomato jar (or olive oil); 6 garlic cloves, crushed; 1 teaspoon dried thyme; 1 teaspoon chili flakes; 1 teaspoon salt; ½ cup sundried tomatoes, finely chopped; 2 x 14oz/400g cans of chickpeas, drained; 1/2 cup chicken (or vegetable) stock; 1 cup full fat coconut milk (or heavy cream, half and half or coconut cream); ½ cup parmesan cheese, grated; Handful of spinach leaves; 2 tablespoons of chili oil, to serve

Description

The viral ‘Marry Me’ chicken gets a lovely vegetarian makeover with these incredibly moreish creamy ‘Marry Me’ chickpeas, made in one pot for ease. This 20 minute recipe is loaded with garlic, sundried tomatoes, lots of parmesan and juicy, plump chickpeas all simmered in a creamy sauce.

A wonderful, easy weeknight meal and perfect for meal prep.

Ingredients

Scale

1 tablespoon oil from your sundried tomato jar (or olive oil)
6 garlic cloves, crushed
1 teaspoon dried thyme
1 teaspoon chili flakes
1 teaspoon salt
½ cup sundried tomatoes, finely chopped
2 x 14oz/400g cans of chickpeas, drained
1/2 cup chicken (or vegetable) stock
1 cup full fat coconut milk (or heavy cream, half and half or coconut cream)
½ cup parmesan cheese, grated
Handful of spinach leaves
2 tablespoons of chili oil, to serve

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Instructions

Soften the garlic. Set a high sided skillet or pan over medium-high heat. Add 1 tablespoon of oil, then add the crushed garlic and 1 teaspoon each of dried thyme, chili flakes and salt. Stir for a couple of minutes, until the garlic is lovely and fragrant.
Add the sundried tomatoes and chickpeas. Add the chopped sundried tomatoes, chickpeas, 1 cup of coconut milk (or alternative) and 1/2 cup of stock, if you’re using it. PRO TIP: If your coconut milk is light, it will be more watery so you may want to add slightly less stock. If you don’t mind the sauce being a little runnier, then don’t worry too much.
Simmer the chickpeas. Stir, then bring the chickpeas to a simmer. Once simmering, lower the heat and leave for about 10 minutes, until the sauce is lovely and thick, and glossy.
Add the parmesan and spinach. Once the sauce has thickened, scatter over the grated parmesan cheese and the spinach leaves. Mix them into the sauce (the spinach will wilt, and the cheese will melt, helping to thicken the sauce even more).
Garnish and serve. Remove the chickpeas from the heat, then divide between plates. Drizzle with the chili oil to serve and enjoy while hot.

Notes

INGREDIENT NOTES: I like using full-fat coconut milk here – light coconut milk will make the sauce a lot runnier. You could use heavy cream, half and half or another plant-based alternative if you prefer. Canned or jarred chickpeas are perfect here – I love to use jarred when I can because they tend to be softer and more flavorful – but canned is perfectly fine and more accessible.

STORAGE INSTRUCTIONS: Store any leftovers in the fridge for 5 days, then reheat in the microwave until piping hot.

SERVING SUGGESTIONS: I love to serve the chickpeas with some kind of fluffy flatbread or fresh bread (it’s great with no knead chili cheese focaccia, seeded bread or rosemary parmesan bread). But you can serve it over rice, quinoa, pasta or with crispy roast potatoes. You can also bulk up the recipe with grilled or steamed vegetables – broccoli or broccolini, green beans, asparagus or cauliflower is great.

Prep Time: 5
Cook Time: 15
Category: one pot
Method: stove top
Cuisine: american

Nutrition

Serving Size: 200g
Calories: 409
Sugar: 5.8g
Sodium: 1123.5mg
Fat: 23.9g
Saturated Fat: 13.6g
Unsaturated Fat: 8.1g
Trans Fat: 0g
Carbohydrates: 37.5g
Fiber: 9.5g
Protein: 16.2g
Cholesterol: 8.1mg