Marry Me Chickpeas
Creamy sun-dried tomato chickpeas with spinach, all in one pan.
- Difficulty
- Medium
- Time
- 25 min
- Makes
- 4 serves
Why people are talking about it
This is the plant-based spin on the viral 'Marry Me Chicken': the same creamy sun-dried tomato and parmesan sauce, but made with chickpeas. It has become a popular one-pan dinner on food blogs and social media.
Why it's gut-friendly
Chickpeas are rich in fibre, including some resistant starch, which feeds your gut bacteria. Spinach, garlic and tomatoes add extra plant variety to the pan.
Ingredients
- 2 cans (400 g each) chickpeas, drained and rinsed
- 1 tbsp olive oil (or oil from the sun-dried tomato jar)
- 1 small onion or 2 French shallots, finely diced
- 3 garlic cloves, minced
- 1/2 cup (about 70 g) sun-dried tomatoes, chopped
- 1 tsp dried Italian herbs
- 1/2 tsp smoked paprika
- Pinch of chilli flakes (optional)
- 1 cup (250 ml) vegetable stock
- 1/2 cup (125 ml) light cooking cream or light coconut cream
- 1/3 cup (about 30 g) finely grated parmesan
- 2 big handfuls baby spinach
- Salt, pepper and fresh basil to finish
Method
- Heat the oil in a large frying pan over medium heat. Cook the onion for 3 to 4 minutes until soft.
- Add the garlic, sun-dried tomatoes, herbs, paprika and chilli. Stir for 1 minute until fragrant.
- Add the chickpeas and stock. Simmer for 8 to 10 minutes, lightly squashing a few chickpeas with the back of a spoon to thicken the sauce.
- Lower the heat and stir in the cream and parmesan. Simmer gently for 2 to 3 minutes until creamy.
- Stir in the spinach until it wilts. Season with salt and pepper, scatter over basil and serve.
Good to know
If you're new to eating a lot of legumes, start with a smaller serve and drink plenty of water, as a sudden jump in fibre can cause bloating. Leftovers keep in an airtight container in the fridge for up to 3 days; reheat until steaming hot.
Make it yours
- Serve with crusty sourdough, brown rice or wholemeal pasta.
- Stir in cooked orzo or risoni to make it a one-pan pasta dish.
- Swap half the chickpeas for cannellini or butter beans.
- Make it dairy-free with coconut cream and nutritional yeast instead of parmesan.
General information only. If you have a digestive condition, food allergy or special diet, check with your doctor or dietitian.