Marry me chickpeas with pasta is a plant-based twist on the viral marry me chicken recipe. Chickpeas simmered in a rich, creamy sauce that’s sure to win over hearts. This cozy, 25-minute vegan chickpea pasta dinner is high in protein, made with simple ingredients, and packed with flavor.
If you’re on a chickpea kick, start with my guide to cooking chickpeas from scratch. And if you love creamy, comforting pasta, don’t miss my coconut milk pasta sauce (no tomato) or my vegan pink pasta sauce.
🔍 A Quick Look: Marry Me Chickpeas With Pasta
- 📝 Recipe Name: Marry Me Chickpeas With Pasta
- 🕒 Total Time: 25 minutes
- 👥 Servings: 6
- 🎯 Key Ingredients: Chickpeas, coconut milk, sun-dried tomatoes, garlic, tomato paste, pasta noodles
- 🌱 Dietary Info: Vegan, dairy-free
- ✨ Best For: Perfect for busy weeknights, easy date-night pasta, and meal prep.
- 💕 Why You’ll Love It: Cozy, creamy, high-protein, pantry-friendly, and full of rich Tuscan-style flavor
Jump to:
This 25-minute dairy-free creamy chickpea pasta is the kind of dinner you make once and crave again and again. So, if you’re after a weeknight-friendly vegan dinner that captures hearts, this Tuscan-inspired marry me chickpea recipe is it.
They say the name comes from being so delicious it’s said to inspire a proposal — but even if it doesn’t, it will win over anyone you cook it for. And trust me, you’ll want some warm, crusty bread or naan on the side to scoop up every last bit of the creamy sauce.
If you love saucy pasta dishes, try my vegan lasagna soup, Impossible Italian-inspired meatballs, or vegan bolognese pasta next.
Why You’ll Love This Marry Me Chickpeas Recipe
- 25-Minute Dinner: Pasta and sauce cook at the same time, so you get a fast Tuscan-inspired weeknight meal.
- Pantry-Friendly: Made with staples like chickpeas, tomato paste, and coconut milk.
- High-Protein and Vegan: 30+ grams of plant-based protein from chickpeas.
- Flavor-Packed: Bold tomato, garlic, and Italian herbs add depth while coconut milk creates a rich, creamy Tuscan-inspired sauce without dairy.
- Crowd-Pleaser: An easy dinner everyone loves!
Ingredients & Substitutions
Here’s what you’ll need to make this marry me chickpeas with pasta recipe:
- Onion: I use yellow, but you can use white onion or shallots, too.
- Garlic: Fresh is best, but you can sub garlic powder if needed.
- Sun-dried tomatoes: You can use chopped roasted red peppers or omit them if needed, and use fresh tomatoes or cherry tomatoes.
- Coconut milk: You can also use 1½ cups coconut cream + ½ cup water to replace 2 cans of coconut milk. Thin further if needed to match consistency.
- Noodles: Any pasta shape works well here. I especially love this creamy sauce with thin spaghetti or angel hair. Fettuccine, rigatoni, or penne work too. Whole wheat and gluten-free work too!
See the recipe card for exact quantities.
Tested Tips
- Deglaze for depth: A splash of wine, broth, or water. It lifts fond (the caramelized bits on the pan) and adds complexity—especially with sun-dried tomatoes.
- Emulsify for luxury: Adding a fat off the heat (like vegan butter or tahini) emulsifies the sauce and creates a velvety texture.
- Reserved pasta water: Starchy water binds the sauce and helps it cling—start with ¼ cup and adjust as needed.
- Avoid boiling marry me chickpeas with coconut milk: Gentle simmering keeps the sauce smooth and creamy.
How to Make Marry Me Chickpeas
Find the complete recipe with measurements in the recipe card below.
- Step 1: Follow instructions to cook pasta. Sauté the onions and garlic until softened and lightly golden.
- Step 2: Stir in the sun-dried tomatoes, then add the tomato paste. Cook until it deepens in color.
- Step 3: Pour in the liquids and seasonings, then let the sauce simmer gently so it thickens and the flavors meld together.
- Step 4: Add the cooked pasta, chickpeas, and spinach. Stir until the spinach wilts and everything is coated in the creamy sauce.
Make It Your Way
- Spicy: Add extra crushed red pepper flakes, a pinch of cayenne, or chili crisp.
- Bright and fresh: Stir in lemon zest and chopped fresh basil before serving.
- Veggies: Add sautéed mushrooms, zucchini, cauliflower, broccoli, or kale for more texture and nutrition.
- Protein: Add white beans, lentils, crispy baked tofu, or tofu sausage crumbles for even more delicious plant-based protein.
- Serve it with: Pair this creamy chickpea pasta with crusty bread/warm naan, a side of fluffy rice/quinoa, or this loaded hummus platter for an easy, Mediterranean-inspired spread.
Storage & Meal Prep
- Refrigerator: Store leftovers in an airtight container for up to 4 days. The sauce thickens as it cools—stir in a splash of water or broth when reheating.
- Freezer: The sauce (without pasta) freezes well for up to 2 months. Defrost overnight in the fridge and cook fresh pasta when ready to serve.
- Meal prep tip: Keep sauce and pasta separate if storing for more than 2 days. Combine and reheat together just before serving for the best texture.
Want more vegan dinner inspiration? Try my homemade hearty marinara sauce next — it’s perfect for meal prep. Check out all of my vegan meal prep recipes or start with my vegan meal prep guide for tips.
Marry Me Chickpeas With Pasta FAQs
Yes, marry me chickpeas are naturally high in plant-based protein, fiber, and iron from chickpeas, and made creamy without any dairy. It’s a satisfying, nutrient-dense option that can support a balanced plant-based diet.
Spaghetti or angel hair gives you a silky, sauce-coated bite, while rigatoni and penne hold on to every bit of sauce. Use your favorite pasta shape — gluten-free and whole wheat work too.
Chickpeas are rich in plant-based protein and fiber, but they can cause bloating or digestive discomfort for some people, especially if you’re not used to eating legumes. Rinsing canned chickpeas, soaking dried chickpeas, and introducing them slowly can make them easier to digest.
More Vegan Chickpea Recipes
Craving more yummy chickpea recipes? Here are some favorites:
Did you try this recipe? Let me know what you thought by leaving a comment below and sharing it on Instagram, Facebook, & Pinterest! 💛
📖 Recipe
Marry Me Chickpeas
Ingredients
- 12 ounces uncooked pasta, like spaghetti
- 1 tablespoon extra virgin olive oil, or water for oil-free
- ½ yellow onion, finely chopped
- 5 garlic cloves, minced
- ¼ cup dry white wine, for deglazing, broth or water works too
- ¼ cup sun-dried tomatoes, finely chopped
- (1) 6-ounce can tomato paste
- ½ cup water
- 2 vegan bouillon cubes
- (2) 15-ounce cans full-fat coconut milk
- (2) 15-ounce cans chickpeas, drained and rinsed, or homemade instant pot chickpeas
- 1 tablespoon tamari
- 2 teaspoons maple syrup
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon crushed red pepper flakes
- 1 teaspoon salt, adjust to taste
- 2 generous handfuls of fresh spinach
Instructions
- Cook the pasta: Bring a large pot of water to a boil. Salt generously (about 1-1.5 tablespoons sea salt per 4 quarts water), then cook pasta until al dente. Reserve ½ cup of pasta water, drain, and set aside (do not wash after draining).
- Sauté the onions and garlic: Meanwhile, in a large pot or skillet, heat olive oil over medium heat. Add onion and cook 5 minutes, until softened and lightly golden. Add garlic and cook for an additional minute.
- Deglaze: Add white wine, broth, or water to scrape up any browned bits. Simmer until reduced.
- Add aromatics: Stir in sun-dried tomatoes. Cook 1 minute until fragrant.
- Brown the tomato paste: Stir in the tomato paste and cook 3–5 minutes, stirring, until it's a brick red color.
- Build the sauce: Add coconut milk, water, bouillon, chickpeas, tamari, maple syrup, and seasonings. Simmer gently uncovered 10 minutes on low, stirring occasionally (don't let it boil).
- Finish the dish: Stir in cooked pasta and spinach for the last few minutes. Stir until spinach wilts, 1–2 minutes. Add reserved pasta water if needed to loosen the sauce. See Notes for optional finishing steps.
- Serve: Serve warm in a pasta dish with warm crusty bread or naan.
Video
Notes
- Oil-free: This marry me chickpea recipe can also be made oil-free! Sauté the onions and garlic in water or vegetable broth instead of oil, then finish with tahini for richness.
- Optional finishing step: Turn off the heat, stir in 1–2 teaspoons of vegan butter, olive oil, or tahini. Taste and finish with lemon zest or a squeeze of fresh lemon if desired.
- Optional toppings: Stir in sautéed mushrooms for extra umami. You can also top each bowl with freshly cracked black pepper, chopped parsley or fresh basil, or a dusting of vegan parmesan, nutritional yeast, or a sprinkle of pine nuts just before serving.
Nutrition
Julie Gaeta is a plant-based recipe creator, certified Integrative Nutrition Health Coach, and mom of nine who's been plant-based for over 20 years. She's cooked approximately 4,382 pots of beans and can't vacation without her juicer and pasta pot. Her work has been featured in HuffPost, Yahoo, YourTango, and other major outlets. She helps others simplify wellness and feel good again through her blog, coaching, and weekly newsletter.
Julie Gaeta says
This recipe is seriously a favorite! The coconut milk makes it so creamy and rich, it's a recipe I come back to again and again.