Marry Me Chickpeas (Printable)

Creamy chickpeas with sun-dried tomatoes, herbs, and a rich sauce. Ready in 30 minutes.

# Ingredient List:

01 - 2 cans (15 oz each) chickpeas, drained and rinsed

02 - 1 medium yellow onion, finely chopped

03 - 3 garlic cloves, minced

04 - 1/2 cup sun-dried tomatoes, drained if oil-packed and sliced

05 - 2 cups baby spinach, loosely packed

06 - 1 tablespoon olive oil

07 - 1/2 teaspoon red pepper flakes

08 - 1 teaspoon dried oregano

09 - 1 teaspoon dried basil

10 - 1 teaspoon smoked paprika

11 - Salt and black pepper to taste

12 - 1/2 cup vegetable broth

13 - 3/4 cup heavy cream

14 - 1/2 cup grated Parmesan cheese

15 - 2 tablespoons fresh basil, chopped for garnish

16 - Zest of 1 lemon

01 - Heat olive oil in a large skillet over medium heat. Add onion and sauté for 3–4 minutes until softened.

02 - Stir in the garlic, red pepper flakes, oregano, basil, and smoked paprika. Cook for 1 minute until fragrant.

03 - Add sun-dried tomatoes and chickpeas; sauté for another 2 minutes to combine flavors.

04 - Pour in the vegetable broth and bring to a gentle simmer.

05 - Reduce heat to low, stir in the heavy cream and Parmesan cheese. Season with salt and pepper.

06 - Add the spinach and cook until wilted, about 2–3 minutes.

07 - Finish with lemon zest and fresh basil. Taste and adjust salt or herbs as needed.

08 - Serve warm with crusty bread, over rice, or with pasta.

01 -

The sauce comes together in under 30 minutes but tastes like it simmered all afternoon
Chickpeas hold their texture beautifully while absorbing all that creamy, herb-infused goodness

02 -

The sauce thickens quickly as it cools, so dont judge the consistency while its still piping hot in the pan
Fresh lemon juice right before serving wakes up all the flavors if they seem too mellow

03 -

Toast some pine nuts or chopped walnuts and sprinkle them on top for texture contrast
The flavors actually improve overnight so this makes incredible leftovers for lunch