Marry Me Chickpeas

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 one-pan dinner comes together in 30 minutes or less using simple, everyday ingredients.

Course Entree

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings people

Calories 380kcal

Author Melissa Huggins

Equipment

1 Large Skillet

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

US Customary - Metric

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.

Nutrition