Go Back

Marry Me Chickpeas

A creamy, flavor-loaded skillet dinner that combines rich tomato sauce, warm spices, and tender chickpeas for a satisfying plant-based meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean, Vegan, Vegetarian
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chickpeas (1 can, drained and rinsed)
  • 1 tablespoon olive oil
  • 1 small yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili flakes (adjust to taste)
  • 1 can crushed fire-roasted tomatoes (14 oz)
  • 1/3 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon dried oregano
  • 1 tablespoon lemon juice
  • Salt and black pepper to taste
  • Fresh basil or parsley for garnish
Vegetarian Option
  • No changes.
Vegan Option
  • 1/3 cup full-fat coconut milk or cashew cream instead of heavy cream
  • 2 tablespoons nutritional yeast or vegan Parmesan instead of Parmesan

Method
 

Cooking Instructions
  1. Heat olive oil in a large skillet over medium heat.
  2. Add chopped onion and sauté for 3–4 minutes until soft.
  3. Stir in garlic and cook for 30 seconds until fragrant.
  4. Add cumin, smoked paprika, chili flakes, and oregano. Stir for 30 seconds to bloom spices.
  5. Pour in crushed tomatoes and bring to a gentle simmer.
  6. Stir in heavy cream and Parmesan cheese until fully combined.
  7. Add chickpeas and simmer uncovered for 8–10 minutes until sauce thickens.
  8. Season with salt, pepper, and lemon juice.
  9. Remove from heat and garnish with fresh basil or parsley before serving.

Notes

Refrigerate in an airtight container for up to 4 days. This dish can also be frozen for up to 2 months.