Description
This “Marry Me Chickpea” recipe features tender chickpeas simmered in a rich and creamy tomato sauce infused with garlic and aromatic spices. It’s a simple yet impressive dish that is sure to become a new favorite. Perfect for a quick weeknight dinner or a special occasion.
Ingredients
-
1 tablespoon olive oil
-
2 cloves garlic, minced
-
1/2 medium yellow onion, chopped
-
1 (14.5 ounce) can diced tomatoes, undrained
-
1/2 cup vegetable broth
-
1 teaspoon dried oregano
-
1/2 teaspoon red pepper flakes (adjust to taste)
-
1/2 teaspoon smoked paprika
-
1/4 teaspoon salt, or to taste
-
1/4 teaspoon black pepper, or to taste
-
2 (15 ounce) cans chickpeas, drained and rinsed
-
1/2 cup heavy cream (or coconut cream for vegan option)
-
1/4 cup fresh basil, chopped, for garnish
-
Optional: 2 tablespoons grated parmesan cheese, for topping
Instructions
-
Heat olive oil in a large skillet over medium heat. Add the minced garlic and chopped onion, and cook until softened and fragrant, about 3-5 minutes.
-
Pour in the diced tomatoes (with their juice) and the vegetable broth. Stir in the dried oregano, red pepper flakes, smoked paprika, salt, and black pepper.
-
Bring the sauce to a simmer, then add the drained and rinsed chickpeas. Stir gently to combine.
-
Reduce the heat to low, cover, and let the chickpeas simmer in the sauce for 10-15 minutes, allowing them to absorb the flavors.
-
Stir in the heavy cream (or coconut cream) and continue to simmer for another 5 minutes, until the sauce has thickened slightly.
-
Remove from heat. Garnish with fresh basil and grated parmesan cheese (optional). Serve hot.
Notes
-
Variations: For a spicier kick, add more red pepper flakes or a pinch of cayenne pepper. For a richer flavor, use sun-dried tomatoes instead of diced tomatoes. You can also add other vegetables such as spinach or bell peppers.
-
Serving Suggestions: Serve over rice, quinoa, or pasta. Great with crusty bread for dipping in the sauce. Can also be served as a side dish, or used as a filling for baked potatoes or stuffed peppers.
-
Allergies and Intolerances: This recipe can be made vegan by using coconut cream instead of heavy cream and omitting the parmesan cheese. Ensure all ingredients are gluten-free if needed. Be mindful of any spice allergies.
-
Taste Adjustments: Adjust salt, pepper, and red pepper flakes to your preference. Add a squeeze of lemon juice for brightness. For a sweeter sauce, add a pinch of sugar or honey.
- Prep Time: PT10M
- Cook Time: PT25M
- Category: Main Course, Vegetarian
- Method: Stovetop
- Cuisine: Mediterranean, Italian Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 70mg
Keywords: marry me chickpea, chickpea recipe, creamy chickpeas, tomato chickpeas, vegetarian recipe, vegan option, easy dinner, quick meal, mediterranean food, italian inspired, plant based, weeknight dinner, spiced chickpeas