Marry Chickpeas is a delightful dish that has quickly become a favorite in my kitchen. This recipe delivers a comforting meal in just 20 minutes, blending creamy coconut milk with zesty sun-dried tomatoes for a flavor explosion. It’s perfect for busy weeknights when you need something quick yet satisfying. The best part? This dish is completely vegan, making it an excellent choice for anyone looking to enjoy nutritious plant-based meals. Let’s dive into how to prepare these amazing chickpeas!
Why You’ll Love This Marry Chickpeas
This dish not only satisfies your taste buds but also offers numerous benefits. First, it’s incredibly quick to prepare, making it ideal for busy weeknights. Second, it’s packed with protein from the chickpeas, allowing you to feel full without feeling heavy. Third, the creamy coconut milk adds richness without dairy, making it perfect for those on a vegan diet. Additionally, the combination of sun-dried tomatoes and fresh spices creates a flavor profile that’s hard to resist. Lastly, this recipe showcases how to cook chickpeas easily and is versatile enough to accommodate various dietary preferences.
Ingredients for Marry Chickpeas
Gather these items:
- 2 tbsp Olive oil
- 1 Yellow onion
- 4 cloves Garlic, minced
- 1 tsp Oregano
- 1/2 tsp Chili flakes
- 540 ml Canned chickpeas, drained and rinsed
- 1/2 cup Sundried tomatoes, sliced
- 400 ml Full-fat coconut milk
- 3 tbsp Tomato paste
- 1 tsp Salt
- 1/2 tsp Pepper
- 1 cup Baby spinach
- 14 g Basil, julienned
- 4 pieces Naan
How to Make Marry Chickpeas Step-by-Step
- Step 1: In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the diced yellow onion and sauté for 3-4 minutes until it becomes translucent.
- Step 2: Stir in the minced garlic, oregano, and chili flakes into the pan with the onion. Sauté for an additional 1-2 minutes until fragrant and slightly golden.
- Step 3: Add the drained and rinsed canned chickpeas along with the sliced sundried tomatoes. Pour in the coconut milk and tomato paste, then season with salt and pepper. Stir well and bring to a simmer.
- Step 4: Once simmering, reduce the heat to low and cover the pan. Let it simmer for 10-15 minutes, stirring occasionally.
- Step 5: After simmering, add the baby spinach and julienned basil. Stir until the spinach wilts down and becomes green, about 2 minutes.
- Step 6: Serve warm, either on their own or with naan, rice, or couscous.
Pro Tips for the Best Marry Chickpeas
Keep these in mind:
- Substitute olive oil with avocado oil for a different taste.
- Use fresh garlic for the best flavor.
- Fresh herbs provide more aroma than dried.
- Adjust chili flakes based on your spice preference.
- Consider other leafy greens as alternatives to spinach.
Best Ways to Serve Marry Chickpeas
When it comes to serving this dish, the options are endless. You can serve it over a bed of fluffy rice or alongside warm naan for a complete meal. Pair it with a fresh salad to add crunch and balance the richness of the chickpeas. Additionally, this dish makes for an excellent filling in wraps or pita bread, showcasing how versatile chickpeas can be in various cuisines.
How to Store and Reheat Marry Chickpeas
To store any leftovers, place them in an airtight container and refrigerate. They can last for up to 3 days. To reheat, simply warm them in a pan over medium heat, stirring occasionally until heated through. This dish is also great for meal prep, making it easy to enjoy nutritious chickpea meals throughout the week.
Frequently Asked Questions About Marry Chickpeas
What’s the secret to perfect Marry Chickpeas?
The secret lies in using high-quality ingredients and allowing the flavors to meld together during the simmering process. Fresh herbs and spices enhance the dish, while the creamy coconut milk complements the chickpeas beautifully.
Can I make Marry Chickpeas ahead of time?
Absolutely! This dish can easily be made ahead of time. Store it in the fridge and simply reheat when ready to serve. It’s a great option for meal prepping or making a big batch for the week.
How do I avoid common mistakes with Marry Chickpeas?
One common mistake is not allowing the chickpeas to simmer long enough to absorb the flavors. Be sure to follow the simmering time for the best taste. Also, don’t skip the fresh herbs, as they provide a significant flavor boost.
Variations of Marry Chickpeas You Can Try
If you’re looking to mix things up, consider adding different vegetables like bell peppers or zucchini to the dish. You can also experiment with spices—curry powder or cumin can introduce exciting new flavors. For a heartier meal, try adding grains such as quinoa or farro. These variations keep the dish interesting while still highlighting the delicious chickpeas.
For more delicious vegan recipes, check out Mediterranean Chickpea Salad or Veggie Burgers with Avocado Green Harissa. If you’re interested in the nutritional benefits of chickpeas, you can read more about them here.
Print20-Minute Marry Chickpeas: A Comforting Vegan Delight
20-Minute Marry Me Chickpeas is a quick, satisfying vegan meal combining creamy coconut milk and zesty sun-dried tomatoes.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan
Ingredients
- 2 tbsp Olive oil
- 1 Yellow onion
- 4 cloves Garlic, minced
- 1 tsp Oregano
- 1/2 tsp Chili flakes
- 540 ml Canned chickpeas, drained and rinsed
- 1/2 cup Sundried tomatoes, sliced
- 400 ml Full-fat coconut milk
- 3 tbsp Tomato paste
- 1 tsp Salt
- 1/2 tsp Pepper
- 1 cup Baby spinach
- 14 g Basil, julienned
- 4 pieces Naan
Instructions
- In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the diced yellow onion and sauté for 3-4 minutes until it becomes translucent.
- Stir in the minced garlic, oregano, and chili flakes into the pan with the onion. Sauté for an additional 1-2 minutes until fragrant and slightly golden.
- Add the drained and rinsed canned chickpeas along with the sliced sundried tomatoes. Pour in the coconut milk and tomato paste, then season with salt and pepper. Stir well and bring to a simmer.
- Once simmering, reduce the heat to low and cover the pan. Let it simmer for 10-15 minutes, stirring occasionally.
- After simmering, add the baby spinach and julienned basil. Stir until the spinach wilts down and becomes green, about 2 minutes.
- Serve warm, either on their own or with naan, rice, or couscous.
Notes
- Substitute olive oil with avocado oil for a different taste.
- Use fresh garlic for the best flavor.
- Fresh herbs provide more aroma than dried.
- Adjust chili flakes based on your spice preference.
- Consider other leafy greens as alternatives to spinach.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 10 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 10 g
- Protein: 12 g
- Cholesterol: 0 mg
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