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Creamy Tuscan Marry Me Chickpeas

Close-up of Marry Me Chickpeas coated in a creamy tomato sauce with wilted spinach.
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Make this creamy, flavorful Marry Me Chickpeas dish for a satisfying, quick vegan dinner. It uses pantry staples and comes together fast, perfect for weeknights.

Ingredients

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  • 1 tablespoon olive oil
  • 1 small yellow onion, diced
  • 4 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes packed in oil, drained and chopped
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional)
  • 2 (15-ounce) cans chickpeas, rinsed and drained
  • 1 cup vegetable broth
  • 1/2 cup tomato paste
  • 1 cup full-fat coconut milk or vegan heavy cream
  • 2 cups fresh spinach
  • 1/4 cup fresh basil, chopped
  • Salt and black pepper to taste

Instructions

  1. Heat the olive oil in a large skillet or pan over medium heat. Add the diced onion and cook until softened, about 4 minutes.
  2. Add the minced garlic, chopped sun-dried tomatoes, oregano, and red pepper flakes (if using). Cook for 1 minute until fragrant.
  3. Stir in the rinsed chickpeas, vegetable broth, and tomato paste. Bring the mixture to a simmer.
  4. Pour in the coconut milk or vegan heavy cream. Stir well to combine and let the sauce thicken slightly, about 5 minutes.
  5. Season the sauce generously with salt and black pepper. Taste and adjust seasonings as needed.
  6. Stir in the fresh spinach until it wilts into the sauce. This should take about 1-2 minutes.
  7. Remove the skillet from the heat. Stir in the fresh basil.
  8. Serve your Marry Me Chickpeas immediately over rice, pasta, or with crusty bread to soak up the sauce.

Notes

  • For an extra rich sauce, use cashew cream instead of coconut milk.
  • If you do not have sun-dried tomatoes, use 1/4 cup of tomato paste instead, increasing the broth slightly.
  • This dish is excellent served over cooked quinoa for a gluten-free option.

Nutrition

Find it online: https://rosatasty.com/marry-me-chickpeas-creamy-vegan-dinner/