This Easy Marry Me Chickpeas recipe is a fantastic dish packed with flavor! With spicy seasonings and creamy chickpeas, it’s sure to warm your heart and your tummy.
I mean, who wouldn’t want a dish that’s so good it could lead to a proposal? 😂 I love making this for quick dinners—just toss everything together and enjoy while thinking about your next big move!
Key Ingredients & Substitutions
Olive Oil: This adds a nice flavor and is great for sautéing. You could substitute it with avocado oil for a higher smoke point or coconut oil for a hint of tropical flavor.
Chickpeas: Canned chickpeas make for quick prep. If you have dried chickpeas, you can soak and cook them ahead of time, but this will require a bit more planning.
Sun-Dried Tomatoes: These give a burst of umami. If you don’t have them, you can use fresh tomatoes or roasted red peppers instead, but remember they’ll change the flavor a bit.
Coconut Milk: I love the creaminess it brings! You can swap it for heavy cream for a richer sauce or vegetable broth for a lighter version while keeping the dish vegan.
Spinach: Fresh baby spinach wilts beautifully. If it’s not available, kale or Swiss chard also work, but they will need a longer cooking time.
How Do You Get the Best Flavor with the Spices?
Adding spices properly is key for maximum flavor. Start by sautéing the onions until translucent—that’s when they’re sweet and fragrant. Then, when you add the garlic and spices, keep the heat at medium for just a minute. This helps release their natural oils and enhances their taste.
- Add garlic and spices just before the chickpeas for a punchy flavor.
- When stirring the chickpeas in the pan, let them sit for a minute or so to caramelize slightly.
- Don’t rush the simmering process after adding coconut milk; it helps thicken and meld the flavors.
These steps ensure your Easy Marry Me Chickpeas are rich and unforgettable! Enjoy cooking!
Easy Marry Me Chickpeas
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon crushed red pepper flakes (adjust to taste)
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 cup sun-dried tomatoes, sliced
- 1 cup coconut milk (or heavy cream for richer flavor)
- 3 cups fresh baby spinach
- 1 teaspoon lemon juice
- Salt and freshly ground black pepper, to taste
- Fresh parsley or cilantro, chopped (optional, for garnish)
- Crusty bread, for serving
How Much Time Will You Need?
This dish takes about 10 minutes to prepare and around 15 minutes to cook, for a total time of about 25 minutes. You’ll have a delicious, creamy meal ready in no time!
Step-by-Step Instructions:
1. Heat the Oil:
Start by heating the olive oil in a large skillet over medium heat. Once it’s hot, add the finely chopped onion. Sauté for about 3-5 minutes, or until the onion becomes soft and translucent. This will give your dish a sweet base flavor.
2. Add Garlic and Spices:
Next, toss in the minced garlic, ground cumin, smoked paprika, and crushed red pepper flakes. Stir everything together and cook for about 1 minute, just until the mixture becomes fragrant. This is where all those wonderful flavors start to come alive!
3. Mix in Chickpeas and Tomatoes:
Now, it’s time to add the drained chickpeas and sliced sun-dried tomatoes. Stir everything together and let it cook for 2-3 minutes. This helps meld all those tasty flavors together.
4. Create the Creamy Sauce:
Pour in the coconut milk and bring the whole mixture to a gentle simmer. Allow it to cook for about 5 minutes, stirring occasionally until the sauce thickens slightly. Your kitchen will smell amazing!
5. Add the Spinach:
Once the sauce is thickened, add the fresh spinach. Cook until it wilts down, which should take about 2 minutes. Then, stir in the lemon juice and season with salt and black pepper to your liking.
6. Garnish and Serve:
Remove the skillet from heat and, if you want, sprinkle some chopped parsley or cilantro on top for garnish. Serve your creamy chickpeas warm alongside some crusty bread for dipping.
Enjoy this creamy, flavorful dish that’s quick to make and sure to impress!
Can I Use Dried Chickpeas Instead of Canned?
Absolutely! If you prefer to use dried chickpeas, you’ll need to soak them overnight and then cook them until tender before using in this recipe. After cooking, you can follow the same steps as you would with canned chickpeas.
How Can I Make This Dish Spicier?
If you like a bit more heat, you can increase the amount of crushed red pepper flakes or even add a dash of cayenne pepper. You could also consider throwing in some diced jalapeños or other spicy peppers along with the onions for an extra kick!
Can I Make This Recipe Vegan?
Yes, this recipe is already vegan if you use coconut milk. Just ensure any added ingredients like bread for serving are also vegan-friendly!
What is the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally to ensure even heating. If the sauce thickens too much, adding a splash of water or coconut milk will help bring it back to life!
