Vegan Marry Me Chickpeas Recipe
This recipe is meant to show you how to make truly delicious marry me chickpeas that every vegan would enjoy.
Equipment
- Large skillet or sauté pan
- Cutting board
- Sharp knife
- Wooden spoon or spatula
- Measuring cups and spoons
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion finely chopped
- 4 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon crushed red pepper flakes adjust to taste
- 2 tablespoons tomato paste
- 1 cup sun-dried tomatoes chopped (oil-packed, drained)
- 2 cans 15 oz each chickpeas drained and rinsed
- 1 cup full-fat canned coconut milk or cashew cream for a more neutral flavor
- ½ cup vegetable broth
- ¼ cup nutritional yeast
- Salt and black pepper to taste
- ½ cup fresh basil chopped
- Optional: vegan parmesan for serving
Instructions
Saute the aromatics
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 4–5 minutes until soft and translucent.
Add garlic and spices
- Stir in the garlic, oregano, basil, and red pepper flakes. Cook for about 30 seconds until fragrant.
Build the sauce
- Add tomato paste and sun-dried tomatoes. Stir well and cook for 1–2 minutes to deepen the flavor.
Add chickpeas and liquids
- Stir in chickpeas, coconut milk, and vegetable broth. Bring to a gentle simmer.
Make it creamy
- Add nutritional yeast, salt, and pepper. Simmer uncovered for 15–18 minutes, stirring occasionally, until the sauce thickens.
Finish and serve
- Remove from heat and stir in fresh basil. Taste and adjust seasoning as needed.
Nutrition
Calories: 420kcal
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