Marry Me Chickpeas

I’m always looking for easy dinners that don’t need loads of ingredients, and these Marry Me Chickpeas are such a good one to have up your sleeve. They’re really simple to make, but that creamy garlic sauce makes them feel like much more than a quick chickpea dinner.

The whole thing takes about 30 minutes from start to finish and it’s all made in one pan. There’s garlic, Parmesan, spinach and plenty of creamy sauce, and the chickpeas make it surprisingly filling too.

I’d happily eat this with a big chunk of crusty bread and call it dinner, but you can serve it with pasta or rice if you want something a bit more substantial. It’s also a handy one for using up a bag of spinach that’s been sitting in the fridge!

Ingredients

• Chickpeas – Two cans of chickpeas make this really quick and easy. Just drain and rinse them well before you start.

• Olive oil – You only need a little for softening the onion and garlic at the start.

• Garlic – I use four cloves because the garlic is a big part of the flavor in this sauce.

• Onion – A small diced onion adds plenty of flavor to the base of the sauce.

• Vegetable broth – This loosens the sauce and gives it a bit more flavor than using water.

• Heavy cream – This is what makes the sauce lovely and creamy. You can use almond milk instead if you want a dairy-free version.

• Dried Italian herbs – A simple Italian herb blend works perfectly here, or you can use a mixture of dried oregano and basil.

• Salt and pepper – I use around ¼ teaspoon of each, but you can easily add a little more at the end if you think it needs it.

• Smoked paprika – Just half a teaspoon adds a little extra flavor without making the dish spicy.

• Baby spinach – Give it a rough chop before adding it to the pan. It wilts down really quickly, so don’t worry if a cup looks like a lot at first.

• Parmesan cheese – This melts into the sauce and makes it even creamier. Nutritional yeast is a good alternative if you’re making the recipe vegan.

• Fresh parsley and basil – These are just for finishing the dish, so use whichever you have to hand, or leave them off altogether.

Recipe Instructions

Full measurements and cooking times can be found in the recipe card at the bottom of this post.

Step 1: Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 4–5 minutes until softened and translucent. Stir in the garlic and cook for another minute until fragrant.

Step 2: Add the drained chickpeas and cook for 2–3 minutes, stirring to coat them in the flavors.

Step 3: Pour in the vegetable broth and bring to a simmer. Stir in the heavy cream, oregano, smoked paprika, salt, and pepper. Let the mixture simmer for 5–7 minutes until the sauce thickens slightly.

Step 4: Add the chopped spinach and cook until wilted. Stir in the Parmesan cheese (or nutritional yeast) until the sauce is creamy and smooth.

Step 5: Serve the creamy chickpeas over pasta, rice, or enjoy on their own. Garnish with parsley or basil if desired.

What to Serve with Marry Me Chickpeas

There’s loads of lovely creamy sauce with these chickpeas, so I definitely think you need something to mop it all up with! I’d probably go for a big chunk of crusty bread if I was keeping things easy, but there are plenty of ways you can turn this into a bigger meal.

• Crusty bread – This would be my first choice. Tear off chunks and use them to scoop up all that creamy garlic sauce.

• Pasta – If you want something really filling, spoon the chickpeas and plenty of sauce over some pasta.

• Rice – Another really easy option, and handy if you’ve already got some leftover rice in the fridge.

• Mashed potatoes – Maybe not the obvious choice, but I think these would be so good spooned over a pile of creamy mash.

• Roasted vegetables – Add some broccoli, zucchini, asparagus or whatever you happen to have lurking in the fridge.

• A simple salad – If you don’t want anything too heavy, just add a quick salad on the side and you’re done.

Storing

If you’ve got any leftovers, let them cool down first and then pop them into an airtight container in the fridge. They should be absolutely fine for around 3 to 4 days, so they’re quite handy for lunch the next day too.

The sauce will thicken up quite a bit while it’s sitting in the fridge, so don’t worry if it looks a little different when you come back to it. Reheat it gently on the stove or in the microwave, adding a splash of vegetable broth, cream or milk to loosen the sauce up again if it needs it.

You can freeze leftovers too. Once they’ve cooled completely, pop them into a freezer-safe container and freeze for up to 3 months. Let them defrost overnight in the fridge before reheating, and again, you might need to add a little splash of broth, cream or milk to get the sauce nice and creamy again.

Variations & Substitutions

This is one of those recipes you can play around with quite a bit, so don’t worry if you haven’t got every ingredient exactly as listed. There are plenty of easy swaps you can make depending on what you’ve already got in the kitchen.

• Make it dairy-free – Swap the heavy cream for almond milk or another dairy-free alternative and use nutritional yeast instead of Parmesan.

• Add more veggies – Mushrooms, zucchini, bell peppers or even some frozen peas would all work well here.

• Swap the spinach – Kale is a good alternative, although I’d give it a little longer to cook and soften.

• Add some heat – Throw in a pinch of red pepper flakes if you like things with a bit of a kick.

• Use sun-dried tomatoes – I think these would be really good chopped up and stirred through the sauce for a bit of extra flavor.

• Make the sauce even cheesier – There’s absolutely nothing stopping you adding a little extra Parmesan if that’s how you like it!

FAQs

What are Marry Me Chickpeas?

Marry Me Chickpeas are chickpeas cooked in a rich, creamy garlic sauce with Italian herbs, Parmesan and spinach. They’re a vegetarian take on the popular “Marry Me” style recipes, and they make a really easy meat-free dinner.

Are Marry Me Chickpeas vegetarian?

Yes, this recipe is vegetarian as long as you use a vegetarian Parmesan-style cheese. It’s a really filling option too, especially if you serve the chickpeas with pasta, rice or some crusty bread.

Can I make Marry Me Chickpeas vegan?

Yes. Swap the heavy cream for almond milk or another plant-based alternative and use nutritional yeast or a vegan Parmesan alternative instead of regular Parmesan.

Can I use dried chickpeas instead of canned chickpeas?

You can, but you’ll need to cook them first. You’ll need roughly 3 cups of cooked chickpeas to replace the two 15 oz cans used in this recipe.

How do I thicken the creamy garlic sauce?

Give the sauce a little longer to simmer and it should naturally start to thicken. The Parmesan also helps thicken it once it’s stirred in. Just remember that the sauce will continue to thicken a little as it cools.

What can I serve with Marry Me Chickpeas?

They’re really good served with pasta, rice, mashed potatoes or crusty bread. You can also add some roasted vegetables or a simple salad on the side if you want to make a bigger meal of it.

Can I make Marry Me Chickpeas ahead of time?

Yes, you can make them ahead and keep them in the fridge for 3 to 4 days. The sauce does get thicker once it’s chilled, so add a splash of broth, cream or milk when you reheat it if needed.

Can you freeze Marry Me Chickpeas?

Yes, you can freeze leftovers for up to 3 months. Let them cool completely before freezing, then thaw overnight in the fridge before reheating. The creamy sauce might need a good stir and a splash of liquid to bring it back together.