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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
