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These Marry Me Chickpeas are rich, creamy, and packed with bold flavor. Tender chickpeas are coated in a garlicky, sun-dried tomato sauce with a surprise ingredient that adds extra protein without changing the flavor. This cozy one-pan dinner comes together in 30 minutes using simple, everyday ingredients.
If you're a fan of "Marry Me" recipes, you'll probably fall for these Marry Me Chickpeas, too. Just like my vegan marry me pasta, it's bursting with sun-dried tomato flavor and has a silky sauce that'll make you fall in love.
The sauce is made with silken tofu, which blends right in, so no one would ever guess it's there. I also added a dollop of vegan cream cheese for a rich, tangy finish, similar to my tomato butter beans. The chickpeas soak up every bit of that flavorful sauce, making each bite better than the last. For extra sauce scooping, serve it with my no-knead artisan bread.
Why you'll love these Creamy Chickpeas
- Packed with plant-based protein - Chickpeas and silken tofu are the heavy hitters here, making this meal hearty and satisfying.
- Ready in 30 minutes or less - Perfect for busy weeknights when you want something comforting, filling, and quick.
- One pan means easy cleanup - Less time washing dishes is always a win.
- Great for leftovers - The sauce reheats beautifully, making this a great option for meal-prep lunches and easy dinners.
Ingredients Needed + Notes
- Silken Tofu: If needed, substitute soft tofu, though the sauce may be less silky.
- Vegan Cream Cheese: Adds body, tanginess, and stability to the sauce. If unavailable, use an extra ¼ cup silken tofu plus 1 to 2 teaspoons lemon juice.
- Non-Dairy Milk: Unsweetened soy milk gives the sauce the best balance of creaminess and neutral flavor. Avoid sweetened or strongly flavored plant milks.
- Vegetable Broth: I prefer Better Than Bouillon brand for the best savory flavor, but any broth will work.
- Garlic: Fresh garlic works best here.
- Nutritional Yeast: Adds a subtle cheesy flavor. If needed, substitute a small spoonful of white miso or 1 tablespoon of vegan parmesan cheese.
- Sun-dried Tomato: Oil-packed sun-dried tomatoes give the dish its signature "Marry Me" style richness. Dry-packed tomatoes can work, but soak them in warm water first to soften and drain really well.
- Tomato Paste: Adds a deeper flavor. If needed, use a few tablespoons of canned crushed tomatoes, though the sauce will be looser and less rich.
- Chili Flakes: Adds gentle warmth. Reduce or omit if preferred.
- Dried Oregano: Italian seasoning is a nice alternative.
- Chickpeas: Canned are ideal for convenience, but cooked dried chickpeas work beautifully if they are tender.
- Kale: Tuscan kale becomes especially tender. Curly kale works, but stays slightly firmer. Spinach or other delicate greens work, but should be added in the last few minutes of cooking.
- Fresh Basil: Tear the leaves just before serving for the strongest aroma. If unavailable, parsley or a small amount of fresh oregano works well.
How to make Marry Me Chickpeas
- Add all sauce ingredients to a blender.
- Blend until creamy and smooth, then set aside.
- Heat a skillet over medium heat and add vegan butter. Sauté the shallot for a few minutes, then add the garlic and sauté for 30 seconds. Add the sun-dried tomatoes and cook for a few minutes, until fragrant. Stir in tomato paste and dry spices, then cook for 30-60 seconds until slightly darkened.
- Add chickpeas and stir to coat. Add the kale and cook until wilted.
- Stir in the blended sauce and gently simmer for 5-7 minutes until the sauce thickens and clings to the chickpeas. Remove from heat and stir in fresh lemon juice and top with fresh basil.
FAQs
The name comes from the rich, creamy sun-dried tomato sauce that's so delicious it's jokingly said to inspire a marriage proposal. Whether that's true or not, it's definitely a sauce worth making again.
Yes! Cannellini beans, butter beans, or great northern beans all work well if you don't have chickpeas. Just note that the beans are softer and will break down more. You may need more liquid.
Yes. The sauce can be blended up to two days ahead and refrigerated. You can also make the entire dish in advance and gently reheat it with a splash of plant-based milk if the sauce thickens.
You can, but the texture of the sauce may become slightly grainy after thawing because of the tofu. Stir well while reheating, and add a little plant-based milk or broth to help bring it back together.
Roasted cauliflower, broccoli, or zucchini make excellent additions for extra texture and heartiness. For extra protein, add vegan sausage, green peas, or crispy tofu.
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More easy chickpea recipes to try
Recipe
Marry Me Chickpeas
Ingredients
Sauce
- 10 ounces silken tofu
- ¾ cup soy milk , unsweetened (or any plant milk)
- ½ cup vegetable broth , low-sodium if preferred
- ¼ cup vegan cream cheese
- 2 tablespoons nutritional yeast
- ¼ teaspoon salt or to taste
Chickpeas
- 1 medium/large shallot , finely diced (sub yellow onion)
- 4 cloves garlic , minced
- 2 tablespoons vegan butter or olive oil (or a blend of both)
- ½ cup oil-packed sun-dried tomatoes , drained and chopped
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano (sub Italian seasoning)
- ½ teaspoon red pepper flakes optional, for warmth
- 2 (15.5-ounce) cans chickpeas , drained and rinsed
- 3 cups chopped kale leaves , tough stems removed (sub baby spinach)
- ¼ teaspoon black pepper
- ½ large lemon (*optional)
- Fresh basil leaves for topping
Recommended Equipment
Instructions
- Make the sauce: Add silken tofu, vegan cream cheese, milk, broth, nutritional yeast, and salt to a blender. Blend until completely smooth and creamy. Set aside.
- Heat a large skillet over medium heat and add the vegan butter or olive oil. Add the shallot and cook for 2 to 3 minutes, stirring occasionally, until softened.
- Add the garlic and cook for about 30 seconds, until fragrant.
- Stir in the sun-dried tomatoes and cook for 2 to 3 minutes, allowing them to soften and release their flavor.
- Stir in the tomato paste, oregano, and red pepper flakes (if using). Cook for 1 minute, stirring frequently, until the tomato paste darkens slightly and becomes fragrant.
- Add chickpeas and stir to coat them in the tomato mixture. Now add the kale to the pan and cook, stirring occasionally, until wilted, about 2-4 minutes.
- Pour in the blended sauce. Stir well and bring to a gentle simmer for 5-7 minutes, stirring occasionally until the sauce thickens slightly and clings to the chickpeas. If it becomes too thick, stir in a splash of broth until it reaches your desired consistency. Taste and adjust seasoning with salt if needed.
- Remove from heat, add fresh cracked pepper, stir in lemon juice, and top with freshly torn basil before serving.
Notes
- If using spinach or other quick-cooking greens instead of kale, stir them in during the simmering sauce stage and cook until just wilted (about 2-3 minutes).
- Seasoning: Sun-dried tomatoes, chickpeas, broth, and vegan cream cheese can vary greatly in saltiness. Waiting until the end to adjust seasoning prevents the dish from becoming overly salty.
- Serve over rice, farro, or quinoa to stretch the meal further and soak up the sauce. Goes so well with crusty bread too.
- Protein boost idea: Add vegan sausage, green peas, or crispy tofu cubes for a heartier version.
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