Ingredients
Chickpea Base
- 2 cans chickpeas (each 15 oz / 400 g) – reserving the aquafaba/liquid from the can
Vegetables and Aromatics
- ½ white or yellow onion
- 2 large cloves garlic
- ⅓ cup jarred sun-dried tomatoes
- 4 oz / 120 g cherry or small grape tomatoes
- 2 cups spinach – chopped
- Handful fresh basil leaves
Sauce Ingredients
- 1 tablespoon concentrated tomato paste
- 1 teaspoon dried oregano
- 1 cup canned coconut milk
- ½ cup grated parmesan cheese or vegan parmesan
- 1 tablespoon extra virgin olive oil
- 1 tablespoon oil from the sun dried tomato jar
- Salt and black pepper to taste
Instructions
- Prepare Ingredients: Finely dice the onion, garlic, and spinach. Chop the grape tomatoes and sun-dried tomatoes into small pieces to ensure even cooking and flavor distribution.
- Sauté Onion: Heat the extra virgin olive oil in a skillet over medium heat. Add the diced onion and sauté until it becomes translucent and soft, which takes about 3-4 minutes, to build the base flavor.
- Add Garlic and Tomato Paste: Stir in the diced garlic, concentrated tomato paste, and 1 tablespoon of oil from the sun-dried tomato jar. Sauté for a few minutes to release the garlic’s aroma and deepen the tomato flavor.
- Cook Tomatoes: Add the chopped sun-dried tomatoes and grape tomatoes to the skillet. Continue sautéing until the fresh tomatoes slightly soften, about 3 minutes, allowing their juices to meld into the sauce.
- Simmer Chickpeas and Sauce: Add the chickpeas along with 1 cup of reserved aquafaba, canned coconut milk, dried oregano, and salt and black pepper to taste. Stir to combine, then cover with a lid and let simmer on low-medium heat for 10 minutes to thicken and develop flavors.
- Add Spinach and Parmesan: Stir in the chopped spinach and grated parmesan cheese. Cover again for 2 minutes until the spinach wilts and the cheese melts, creating a creamy and rich sauce. If the sauce thickens too much, add a splash of aquafaba, water, or coconut milk to loosen it.
- Serve: Spoon the creamy chickpea mixture over cooked basmati rice, crusty bread, or warm pita breads. Garnish with fresh basil leaves for a fragrant finishing touch. Enjoy your delicious Marry Me Chickpeas!
Notes
- Reserve the aquafaba from the chickpea cans; it adds creaminess and helps thin the sauce if needed.
- Use vegan parmesan for a dairy-free version.
- Adjust seasoning with salt and pepper towards the end for best control over flavor.
- If the sauce thickens too much, adding a bit of aquafaba, water, or coconut milk will help maintain a creamy consistency.
- This dish pairs excellently with basmati rice, crusty bread, or warm pita breads for soaking up the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
