Marry Me Chickpeas (Sun-dried Tomato Creamy Chickpeas)
Back when I used to make standard American recipes and lots of desserts, I would make cinnamon rolls. Before I headed off to college, my mom said that I needed to be careful who I make cinnamon rolls for because single young men would want to marry me for them. My cinnamon rolls are so healthy now that I don’t think any one would say, “marry me!” over them, except my own husband who loves healthy desserts. 🙂 So that works out.
“Marry Me” recipes have been really popular the last couple years. It simply refers to dishes that have a cream sauce flavored with sun-dried tomatoes. The combination is so luxurious and flavorful that it’s said to solicit a marriage proposal. You’ll have to try it and see if you agree! I have tried several versions of “marry me” recipes and felt they needed a bit of tweaking for the right tanginess and deeper flavor, so here is my version.
You can serve this delicious chickpea dish on toasted sourdough (my favorite!), with naan, on rice, with pasta, on baked potatoes, or just eat it on it’s own. It’s pretty versatile.
It’s a really quick meal and one that I love to go back to. You know that chickpeas are one of my all-time favorite ingredients! Here are more ways to eat them. These recipes are super good!
Curried Chickpea Salad Sandwiches
Secret-Ingredient Chocolate Chip Cookies
Marry Me Chickpeas (Sun-dried Tomato Creamy Chickpeas)
Ingredients
- 2 cloves garlic, minced
- 1/2 TBSP Italian seasoning
- 1/2 tsp salt
- 1/4 tsp red pepper flakes (optional)
- 1 tsp smoked paprika
- 1/4 tsp black pepper
- 3 tablespoons tomato paste
- 1/2 cup, packed sun-dried tomatoes (either dry or in oil) see note*
- 1 TBSP lemon juice
- 2 cans (14 oz) chickpeas (or 3 cups cooked chickpeas)
- 1 cup vegetable broth
- 1 cup coconut milk (full fat or light)
- 1/4 cup chopped fresh basil, if available
To Serve (all optional)
- cooked rice, toast, naan or baked potatoes
- chopped cilantro
- red pepper flakes
Instructions
- In a blender, blend together the coconut milk with the sun-dried tomatoes just until the tomatoes are chopped up, you don't want a totally smooth puree. (Unless you do!) Set aside.
- In a skillet, saute the garlic in a splash of water for a minute until fragrant. Add the spices and heat them up.
- Add the tomato paste, lemon juice, and vegetable broth, and bring to a simmer while stirring. Add the chickpeas and tomato-y coconut milk from the blender. Stir and heat through for about 5 minutes. Stir in the fresh basil. Taste and add salt and pepper as desired.
- Serve with rice, or on toasted sourdough bread or naan, or on baked potatoes.
Notes
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