This viral chickpea dish got its name because the creamy sun-dried tomato sauce mimics Italian wedding soup's richness.
Marry Me Chickpeas
Discover the enchanting flavors of our Marry Me Chickpeas! This delightful dish combines velvety coconut milk and aromatic spices, creating a rich, earthy experience that’s sure to impress. Perfect for any occasion, these chickpeas are not just a meal—they're a ticket to culinary romance!
Prep
5
min
Cook
15
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 3 cloves garlic, minced
- 1 handful spinach or basil, tornCan swap for kale, chard, or arugula.
- 1 yellow onion, small, minced
🫙Pantry Staples(5)
- 30 oz canned chickpeas, 2 cans, drained and rinsed (850 g)Can use 3 cups of cooked dry chickpeas.
- 1 cup coconut milk (240 ml)Can use cashew cream or soy cream for a more neutral flavor.
- 1 tbsp olive oil (15 ml)
- 1½ tbsp tomato paste (22.5 ml)
- ¾ cup vegetable broth (180 ml)
🧂Spices & Seasonings(2)
- 1 tsp Italian seasoning (5 ml)
- 1 tsp salt (5 ml)
📦Other(2)
- ½ tsp red chili flakes (2.5 ml)
- ½ cup sun dried tomatoes (120 ml)
👨🍳 Instructions
- 1
In a pan over medium heat, add the oil, onion and garlic. Saute until fragrant, approximately 5 minutes.
- 2
Next, add the sun dried tomatoes, tomato paste, Italian seasoning, chili flakes and salt. Saute until fragrant, approximately 3 minutes.
- 3
Add the vegetable broth and coconut milk and stir until you have a creamy sauce.
- 4
Stir in the chickpeas and cover. Cook for an additional 2 to 3 minutes.
- 5
Finish with a handful of fresh spinach or basil. Stir the greens in until they are wilted.
- 6
Enjoy with toasted bread, rice, or pasta.
💡 Pro Tips
- ✓Toast your tomato paste for 60-90 seconds until it darkens by one shade to develop deeper umami flavors through the Maillard reaction and concentrate sugars.technique60-90 seconds
- ✓Heat coconut milk to 140-160°F before adding to prevent curdling when it hits the acidic tomato base, as proteins denature above 180°F.technique140-160°F
- ✓Add spinach off-heat and let residual heat wilt it to preserve 85% of its vitamin C content, which degrades rapidly above 160°F.timing85% vitamin retention
- ✓Use full-fat coconut milk (22-24% fat content) rather than light versions to achieve proper emulsification with the tomato paste and create a stable, creamy sauce.ingredient22-24% fat content
- ✓Simmer the sauce uncovered for 2-3 minutes after adding broth to reduce liquid by 15-20% and concentrate flavors before adding chickpeas.timing15-20% reduction
Share this recipe
Prep
5
min
Cook
15
min
Serves
4
people
Level
beginner
Share this recipe
This viral chickpea dish got its name because the creamy sun-dried tomato sauce mimics Italian wedding soup's richness.
Marry Me Chickpeas
Discover the enchanting flavors of our Marry Me Chickpeas! This delightful dish combines velvety coconut milk and aromatic spices, creating a rich, earthy experience that’s sure to impress. Perfect for any occasion, these chickpeas are not just a meal—they're a ticket to culinary romance!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 3 cloves garlic, minced
- 1 handful spinach or basil, tornCan swap for kale, chard, or arugula.
- 1 yellow onion, small, minced
🫙Pantry Staples(5)
- 30 oz canned chickpeas, 2 cans, drained and rinsed (850 g)Can use 3 cups of cooked dry chickpeas.
- 1 cup coconut milk (240 ml)Can use cashew cream or soy cream for a more neutral flavor.
- 1 tbsp olive oil (15 ml)
- 1½ tbsp tomato paste (22.5 ml)
- ¾ cup vegetable broth (180 ml)
🧂Spices & Seasonings(2)
- 1 tsp Italian seasoning (5 ml)
- 1 tsp salt (5 ml)
📦Other(2)
- ½ tsp red chili flakes (2.5 ml)
- ½ cup sun dried tomatoes (120 ml)
👨🍳 Instructions
- 1
In a pan over medium heat, add the oil, onion and garlic. Saute until fragrant, approximately 5 minutes.
- 2
Next, add the sun dried tomatoes, tomato paste, Italian seasoning, chili flakes and salt. Saute until fragrant, approximately 3 minutes.
- 3
Add the vegetable broth and coconut milk and stir until you have a creamy sauce.
- 4
Stir in the chickpeas and cover. Cook for an additional 2 to 3 minutes.
- 5
Finish with a handful of fresh spinach or basil. Stir the greens in until they are wilted.
- 6
Enjoy with toasted bread, rice, or pasta.
💡 Pro Tips
- ✓Toast your tomato paste for 60-90 seconds until it darkens by one shade to develop deeper umami flavors through the Maillard reaction and concentrate sugars.technique60-90 seconds
- ✓Heat coconut milk to 140-160°F before adding to prevent curdling when it hits the acidic tomato base, as proteins denature above 180°F.technique140-160°F
- ✓Add spinach off-heat and let residual heat wilt it to preserve 85% of its vitamin C content, which degrades rapidly above 160°F.timing85% vitamin retention
- ✓Use full-fat coconut milk (22-24% fat content) rather than light versions to achieve proper emulsification with the tomato paste and create a stable, creamy sauce.ingredient22-24% fat content
- ✓Simmer the sauce uncovered for 2-3 minutes after adding broth to reduce liquid by 15-20% and concentrate flavors before adding chickpeas.timing15-20% reduction