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30 Minute Creamy Marry Me Chickpeas Recipe

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4.2 from 15 reviews

This 30 Minute Creamy Marry Me Chickpeas recipe features tender chickpeas simmered in a rich and luscious tomato-cream sauce infused with garlic, Italian seasonings, sun-dried tomatoes, and fresh spinach. Perfect for a quick yet comforting vegetarian meal, it's ideal served with crusty bread, creamy polenta, or gnocchi for a satisfying dinner.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Main Ingredients

  • 1 tablespoon Extra Virgin Olive Oil
  • 1 1/2 tablespoons Minced Garlic (about 3 plump cloves)
  • 2 teaspoons Dried Italian Seasonings
  • 1/4 teaspoon Red Pepper Flake (increase by 1/8 tsp for extra spice)
  • 1/2 teaspoon Fine Sea Salt
  • 2 tablespoons Tomato Paste
  • 2 cups (465 grams) Low Sodium Vegetable Broth
  • 2 15 ounce (425 grams each) Cans of Cooked Chickpeas
  • 3/4 cup (185 grams) Sun Dried Tomatoes (in olive oil, drained and patted dry, packed to measure, then rough chopped)
  • Fresh Ground Black Pepper
  • 2 cups (75 grams) Baby Spinach (packed, then chopped)
  • 1/2 cup (110 grams) Heavy Whipping Cream
  • 3 tablespoons Grated Parmesan Cheese (+ more for serving)
  • Fresh Torn Basil (for serving)

Instructions

  1. Heat the Oil and Aromatics: In a large high-sided sauté pan, heat the olive oil over medium heat until it shimmers. Add minced garlic, Italian seasoning, red pepper flakes, and fine sea salt. Stir continuously for about 30 seconds until the garlic becomes fragrant, ensuring not to burn it.
  2. Cook Tomato Paste: Add tomato paste to the pan, stirring and mashing it into the aromatics. Cook for about 3 minutes or until the tomato paste darkens slightly, which enhances its flavor.
  3. Add Broth and Chickpeas: Pour in the low sodium vegetable broth, then add the canned chickpeas and sun-dried tomatoes. Season with several twists of fresh ground black pepper. Bring the mixture to a gentle simmer and cook for about 5 minutes, allowing the sauce to reduce and thicken slightly.
  4. Add Spinach and Finish the Sauce: Stir in the chopped baby spinach until wilted. Remove the pan from heat, then stir in the heavy whipping cream and grated Parmesan cheese. Return the pan to medium heat briefly just to warm the sauce thoroughly. Taste and adjust seasoning with salt if necessary.
  5. Serve: Dish the creamy chickpeas into bowls and garnish with additional grated Parmesan, freshly torn basil leaves, and extra black pepper. Serve with crusty bread or alongside creamy polenta or gnocchi for a hearty meal.
  6. Storage: Store leftovers in a lidded container in the refrigerator for up to three days. Reheat gently on the stovetop to maintain the creamy texture and flavor.

Notes

  • For extra spice, increase red pepper flakes by 1/8 teaspoon.
  • Sun-dried tomatoes packed in olive oil contribute extra richness; drain well before chopping.
  • This recipe pairs wonderfully with creamy polenta, gnocchi, or crusty artisan bread to soak up the sauce.
  • Reheat gently on the stovetop to avoid curdling the cream.
  • Adjust salt according to taste, especially if using salted vegetable broth or salted cheese.
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian-inspired
  • Diet: Vegetarian

Find it online: https://avascooking.com/30-minute-creamy-marry-me-chickpeas-recipe/