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Marry Me chickpeas in sundried tomato sauce in a pan.
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5 from 1 vote

Marry Me Chickpeas with Spinach

Marry Me Chickpeas with spinach is an easy one-pot vegan recipe with a creamy, Tuscan-inspired sundried tomato and plant-based parmesan cheese sauce made in 30 minutes.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Italian
Diet: Vegan
Servings: 4
Calories: 251kcal
Author: Denise Perrault

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)
  • 3 cups chickpeas 2 15-ounce/400-gram cans, rinsed and drained
  • 2 cups spinach roughly chopped
  • ½ cup basil roughly chopped
US Customary - Metric

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

  1. 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.
  2. 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.
  3. 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

Calories: 251kcal | Carbohydrates: 44g | Protein: 13g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 754mg | Potassium: 983mg | Fiber: 11g | Sugar: 16g | Vitamin A: 2102IU | Vitamin C: 14mg | Calcium: 280mg | Iron: 5mg