Description
Marry Me Chickpeas are irresistible with their rich flavor and simple prep. This dish combines chickpeas, tomatoes, and fresh greens for a healthy, comforting meal that’s ideal for any time of day.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 shallot diced
- 1 tablespoon minced garlic
- 1 tablespoon tomato paste
- ½ cup sundried tomatoes diced
- ½ teaspoon dried oregano
- ¼ tsp black pepper
- 1/2-3/4 teaspoon salt
- ½ teaspoon red pepper flakes
- 2 15 ounce cans chickpeas
- ¾ cup half & half or vegan heavy cream see notes
- ¾ cup low sodium veggie broth
- 2 cups chopped spinach
- ½ cup basil chopped
- ⅓ cup grated parmesan plus more for topping
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the diced shallot and sauté for about 3 minutes until translucent.
- Stir in the minced garlic and sauté for another minute, then add the tomato paste and sauté for an additional minute.
- Add the diced sundried tomatoes, oregano, pepper, salt, and red pepper flakes. Sauté for 2 more minutes.
- Introduce the chickpeas, half and half or cream, and veggie broth. Reduce the heat to low and let simmer for about 15 minutes. If the sauce isn’t thick enough, whisk in a tablespoon of cornstarch and let simmer until it thickens.
- Remove from heat and mix in the spinach and parmesan. Let sit until the spinach wilts. Mix in the basil, then garnish with more red pepper flakes and parmesan if desired. Enjoy!
Notes
For a vegan version, use vegan heavy cream for the half & half.
To thicken the sauce, cornstarch works well if needed. Feel free to adjust seasoning to your taste.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 20mg