Marry Me Chickpeas Recipe

Introduction

Marry Me Chickpeas is a creamy, flavorful dish that’s perfect for a quick weeknight dinner or a comforting lunch. Packed with wholesome ingredients like cashews, sun-dried tomatoes, and fresh basil, it’s both satisfying and easy to prepare.

Ingredients

• ¾ cup raw cashews
• 1 tsp light miso paste
• 1 tbsp olive oil or oil from sun dried tomatoes
• 1 medium onion, diced
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 1 tsp dried oregano
• ½ tsp red pepper flakes (reduce to ¼ tsp if sensitive to spice)
• ½ cup sun dried tomatoes*
• 2 cans chickpeas, drained but not rinsed (2x19oz cans or 3x14oz cans)
• 1 cup vegetable broth (250 mL)
• 1 handful fresh basil
• 2 cups baby spinach (optional)

Instructions

1. Step 1: Soak and Blend Cashews. Bring about 2 cups of water to a boil. Pour the hot water over the cashews in a bowl and let them soak for 10 to 30 minutes, up to an hour. Drain the cashews, then add them to a high-powered blender with 1 cup of fresh water, miso paste, and a pinch of salt. Blend until the mixture is creamy and smooth. Set aside.
2. Step 2: Cook Onion. Heat olive oil or the oil from sun-dried tomatoes in a large skillet over medium heat. Add the diced onion, season with salt and pepper, and cook for 4 to 6 minutes, stirring often, until tender and golden.
3. Step 3: Cook Seasonings. Add tomato paste, minced garlic, dried oregano, and red pepper flakes to the skillet. Cook for 2 to 3 minutes, stirring frequently, until fragrant and the tomato paste is slightly toasted.
4. Step 4: Cook Chickpeas. Add the drained chickpeas, sun-dried tomatoes, and vegetable broth to the skillet. Bring the mixture to a simmer. Cook for 4 to 6 minutes, stirring occasionally, until the liquid reduces slightly.
5. Step 5: Finish Chickpeas. Reduce heat to low. Stir in the cashew cream, fresh basil, and baby spinach if using. Season with salt and pepper to taste. Cook for an additional minute until spinach wilts and everything is heated through.

Tips & Variations

• For a nuttier cream, toast the cashews lightly before soaking.
• Use oil from sun-dried tomatoes for extra depth of flavor.
• If you don’t have miso paste, a splash of soy sauce can provide umami.
• Add a squeeze of fresh lemon juice at the end for brightness.
• Try swapping baby spinach for kale or Swiss chard for a different green.

Storage

Store leftover chickpeas in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of vegetable broth or water if the sauce thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe nut-free?

This recipe relies on cashews for creaminess, but you can substitute with silken tofu or a pre-made dairy-free cream to keep it nut-free.

Are sun-dried tomatoes necessary?

They add a rich, tangy flavor but can be omitted or replaced with roasted red peppers if you prefer. Just keep in mind it will slightly change the taste.

Marry Me Chickpeas Recipe

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★★★★★

5 from 80 reviews

• Author: Mariam
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

Marry Me Chickpeas is a creamy, flavorful vegetarian dish combining tender chickpeas, sun-dried tomatoes, and a rich cashew cream sauce infused with garlic, oregano, and fresh basil. This easy stovetop recipe offers a savory, slightly spicy meal perfect for a comforting lunch or dinner, enhanced by the addition of fresh spinach for added nutrients and color.

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Ingredients

Scale 1x2x3x

Cashew Cream

• ¾ cup raw cashews
• 1 tsp light miso paste
• Pinch of salt
• 1 cup fresh water (for blending)

Main Dish

• 1 tbsp olive oil or oil from sun dried tomatoes
• 1 medium onion, diced
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 1 tsp dried oregano
• ½ tsp red pepper flakes (reduce to ¼ tsp if sensitive to spice)
• ½ cup sun dried tomatoes
• 2 cans chickpeas, drained but not rinsed (2 x 19 oz or 3 x 14 oz cans)
• 1 cup vegetable broth (250 mL)
• 1 handful fresh basil
• 2 cups baby spinach (optional)

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Instructions

1. Soak and Blend Cashews: Bring about 2 cups of water to a boil in a kettle or on the stovetop. Pour the hot water over ¾ cup of raw cashews in a bowl and let them soak for 10 to 30 minutes, or up to an hour for a creamier texture. Drain the cashews, then add them to a high-powered blender with 1 cup of fresh water, 1 tsp of light miso paste, and a pinch of salt. Blend until the mixture is smooth and creamy. Set aside the cashew cream.
2. Cook Onion: Heat 1 tablespoon of olive oil or oil from sun-dried tomatoes in a large skillet over medium heat. Once hot, add the diced onion and season with salt and pepper. Cook for 4 to 6 minutes, stirring often, until the onion is tender and golden brown.
3. Cook Seasonings: Add 2 tablespoons of tomato paste, minced garlic, 1 teaspoon of dried oregano, and ½ teaspoon of red pepper flakes to the skillet with the onions. Cook for 2 to 3 minutes, stirring frequently, until the mixture is fragrant and the tomato paste has toasted slightly.
4. Cook Chickpeas: Add the drained chickpeas, ½ cup of sun-dried tomatoes, and 1 cup of vegetable broth to the skillet. Bring everything to a simmer and cook for 4 to 6 minutes, stirring occasionally, until the liquid has slightly reduced and the flavors meld.
5. Finish Chickpeas: Reduce the heat to low. Stir in the prepared cashew cream, a handful of fresh basil leaves, and 2 cups of baby spinach if using. Cook until the spinach wilts and the dish is heated through. Adjust seasoning with salt and pepper to taste. Serve warm and enjoy!

Notes

• Soaking cashews longer will yield a creamier sauce, but even 10 minutes is sufficient.
• You can use either olive oil or oil from sun-dried tomatoes to enhance the tomato flavor.
• Adjust red pepper flakes according to your spice preference.
• Do not rinse canned chickpeas to preserve the starchy liquid that helps thicken the sauce.
• Adding fresh spinach is optional but adds nutrients and freshness to the dish.
• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat gently on the stovetop or microwave to avoid curdling the cashew cream.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Vegetarian, Mediterranean-inspired

Keywords: chickpeas, cashew cream, vegetarian, sun dried tomatoes, creamy, easy recipe, stovetop, healthy, basil, spinach