Marry Me Chickpeas

Marry Me Chickpeas with pasta—a vegan twist on viral Marry Me Chicken. Creamy, high-protein, and ready in 25 minutes. This Tuscan-style dinner will have you falling in love!

Prep Time: 10

Cook Time: 15

Total Time: 25

Course: Dinner, Lunch, Main Course, Meals

Cuisine: Italian

Servings: servings

Author: Julie Gaeta

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 optional

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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, if using, 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.

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.

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