Marry Me Chickpeas (Printable Version)

Creamy chickpeas with sun-dried tomatoes and herbs in a rich sauce

# What You Need:

→ Chickpeas & Vegetables

01 - 2 cans (15 oz each) chickpeas, drained and rinsed
02 - 1 medium yellow onion, finely chopped
03 - 3 garlic cloves, minced
04 - 1/2 cup sun-dried tomatoes, drained and sliced
05 - 2 cups baby spinach, loosely packed

→ Sauce

06 - 1 tablespoon olive oil
07 - 1/2 teaspoon red pepper flakes
08 - 1 teaspoon dried oregano
09 - 1 teaspoon dried basil
10 - 1 teaspoon smoked paprika
11 - Salt and black pepper to taste
12 - 1/2 cup vegetable broth
13 - 3/4 cup heavy cream
14 - 1/2 cup grated Parmesan cheese

→ Finish

15 - 2 tablespoons fresh basil, chopped
16 - Zest of 1 lemon

# How to Make It:

01 - Heat olive oil in a large skillet over medium heat. Add onion and sauté for 3–4 minutes until softened.
02 - Stir in the garlic, red pepper flakes, oregano, basil, and smoked paprika. Cook for 1 minute until fragrant.
03 - Add sun-dried tomatoes and chickpeas; sauté for another 2 minutes.
04 - Pour in the vegetable broth and bring to a gentle simmer.
05 - Reduce heat to low, stir in the heavy cream and Parmesan cheese. Season with salt and pepper.
06 - Add the spinach and cook until wilted, about 2–3 minutes.
07 - Finish with lemon zest and fresh basil. Taste and adjust salt or herbs as needed.
08 - Serve warm with crusty bread, over rice, or with pasta.

# Expert Tips:

01 -
  • The sauce is velvety and luxurious but secretly comes together with pantry staples you probably already have
  • It's one of those rare dishes that actually tastes better the next day, making it perfect for meal prep
02 -
  • Don't rush the spice bloom step, that minute of cooking the dried herbs with garlic makes all the difference between flat and fabulous
  • The sauce will continue thickening as it sits, so don't worry if it looks slightly thin right after adding the cream
03 -
  • Rinse your chickpeas thoroughly and pat them dry if you have time, it helps them crisp up slightly instead of getting mushy
  • Taste your sun-dried tomatoes before adding salt, some brands are quite salty on their own

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