Marry Me Chickpeas with Spinach is an elegant one-pot vegan recipe with a creamy sauce that includes sundried tomatoes, vegan parmesan cheese, and spices for a quick, 30-minute dinner that won't take a proposal or date night to adore.
Although this recipe is a simple chickpeas recipe, I've tested a few variations before getting it right. I first tested this recipe using vegan sour cream to replace heavy cream, full-fat coconut milk, or coconut cream. Then, with light coconut milk, also used in many recipes. Finally, I tried cashew cream.
But, I discovered that plant milk and my quick cashew vegan parmesan cheese were better options. All the rich creaminess without a double dose of nuts.
If you're looking for more quick, creamy chickpea recipes, try creamed mushrooms and chickpeas, Greek pasta salad with chickpeas, or chickpea sauce pasta.
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Table of Contents
Why You'll Love This Recipe
- Quick and easy to make with mostly pantry staples.
- Made with nutritious plant-based ingredients and prepared with no added oil.
- Great for making ahead and freezer-friendly.
Ingredients and Substitutions
- Sundried tomatoes. I use dehydrated tomatoes to avoid the added fat of the jarred kind that swims in olive oil. I've never had luck finding them packed in water, but you can also make semi-dried tomatoes right in the oven. If you end up with the oil-packed kind, rinse them in warm water to eliminate as much oil as possible.
- Vegan parmesan cheese. I have a favorite homemade vegan parmesan for this recipe that takes minutes to make. You can also use a commercial variety, or for a nut-free option, try my hemp seed parmesan cheese.
- Nutritional yeast. 'Nooch' gives the cheese a shot of umami flavor. ½ a teaspoon of white miso paste is the best substitute for nutritional yeast for this recipe.
- Spinach. Use fresh chopped spinach or baby spinach. Chopped kale would be a good substitute.
- Chickpeas. 2 regular cans of chickpeas yield 3 cups. You can also try this recipe with white beans like cannellini or white kidney beans.
- Plant milk. Oat, unsweetened almond milk, or soy milk can be used. Coconut milk is another option, or if you like the flavor, add a few drops of coconut extract to the plant milk.
Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and instructions.
No Cornstarch? No Problem!
I used 2 teaspoons of cornstarch to thicken the sauce. Alternatives include arrowroot or tapioca starch. Because all of these are highly processed, you may choose to omit them. In this case, I recommend adding 2-3 tablespoons of aquafaba (the liquid from canned chickpeas), extra vegan parmesan, and/or simmering the sauce longer. Or enjoy your more saucy chickpeas over rice or pasta.
Step-by-Step Instructions
Cook the onions, then add the garlic, sundried tomatoes, spices, and nutritional yeast.
Stir in the cornstarch slurry and let the sauce simmer for a few minutes to thicken the sauce.
Add the chickpeas and parmesan cheese. Mix well and heat the chickpeas through.
Mix in the spinach and basil. Simmer for a couple of minutes to wilt the spinach.
Pro Tips
- My top tip for oil-free veggie sauteeing is to heat the skillet or frying pan to medium-high heat before adding any onions or veggies. A hot pan helps keep the onions from sticking.
- Simmer for longer, or add extra vegan parmesan cheese for a thicker sauce. Thinner sauce is even easier - add more plant milk or a little vegetable broth.
Serving Suggestions
This easy chickpea recipe can be served with a simple side of crusty whole wheat bread and a little extra parmesan or garlic bread or over a bed of brown rice, pasta, orzo, or quinoa. For a unique twist, smother baked sweet potatoes - delicious!
Frequently Asked Questions
Store chickpeas in an airtight container for 3-4 days. Reheat on the stove, adding a little milk or vegetable broth to keep them from scorching. You can also reheat them in the microwave.
Marry Me chickpeas can be frozen for 3 months. Store them in a freeze-friendly container or sealed bag and date it. Thaw before reheating.
Yes. Substitute sunflower seeds for cashews in my quick parmesan cheese recipe, or try hemp seed parmesan cheese.
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👩🏻🍳 Recipe
Marry Me Chickpeas with Spinach
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Ingredients
- 2 cups plant milk
- 2 teaspoons cornstarch - (see note 1)
- 1 medium onion - chopped (1 cup)
- ½ cup sundried tomatoes - chopped
- 3 cloves garlic - minced or pressed
- 1 tablespoon tomato paste
- 2 tablespoons nutritional yeast
- 2 teaspoons Italian seasoning
- ½ teaspoon salt
- ½ teaspoon red chili flakes - use cayenne or black pepper as substitutes
- ½ cup vegan parmesan cheese - (see note 2)
- 2 cups spinach - roughly chopped
- ½ cup basil - roughly chopped
Instructions
- Mix the plant milk and cornstarch in a small bowl or glass. Set aside.
- Heat a large skillet or saucepan over medium heat. Add the onions and cook for 2-3 minutes, stirring often.
- Add the sundried tomatoes, tomato paste, garlic, Italian seasoning, salt, and nutritional yeast. Stir for 30 seconds.
- Stir in the plant milk slurry and bring the sauce to simmering.
- Mix in the chickpeas and vegan parmesan. Simmer for another 5 minutes to heat the chickpeas through.
- Stir in the spinach and basil. Cook for another 1-2 minutes until the spinach wilts.
Notes
- If you omit the cornstarch or another highly processed thickener, add extra vegan parmesan or aquafaba (canned chickpeas liquid). Simmering for longer will also thicken the sauce.
- Replace cashews with sunflower seeds for nut-free vegan parmesan cheese. I also recommend baked hemp seed parmesan. You can also use pre-prepared vegan parmesan cheese from the grocery store.
- Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for 3 months. Reheat on the stove or in the microwave, adding a little milk or vegetable broth.
Nutrition
Nutritional information is an estimation only.
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Nicole
Hello! At what step do we add the tomato paste? With the sun dried tomatoes?
Denise Perrault
Hi, I corrected the recipe card - the tomato paste is added with the sundried tomatoes, garlic, and spices. I hope you enjoy this recipe. 🙂