Marry Me Chickpeas

why make this recipe

Marry Me Chickpeas is a delightful and simple dish that combines the creamy taste of coconut milk with hearty chickpeas and the freshness of spinach. This recipe is not only easy to make but also packed with flavors that will charm your taste buds. It’s a great option for quick weeknight dinners or when you are craving something satisfying yet nutritious. Plus, it’s vegan and gluten-free, making it a fantastic choice for various dietary preferences.

how to make Marry Me Chickpeas

Ingredients:

• 1 can of chickpeas, drained and rinsed
• 1 cup of coconut milk or another dairy-free cream
• 2 cloves of garlic, minced
• 1/2 cup sun-dried tomatoes, chopped
• 2 cups fresh spinach
• Salt and pepper to taste
• Olive oil for cooking
• Pasta, rice, or crusty bread for serving

Directions:

1. Heat olive oil in a pan over medium heat.
2. Add minced garlic and sauté until fragrant.
3. Add the sun-dried tomatoes and cook for a few minutes.
4. Stir in the chickpeas and coconut milk, and bring to a simmer.
5. Add the fresh spinach and cook until wilted.
6. Season with salt and pepper to taste.
7. Serve over pasta, rice, or with crusty bread.

how to serve Marry Me Chickpeas

You can serve Marry Me Chickpeas over a bed of pasta or rice for a filling meal. Pair it with some crusty bread to soak up the delicious sauce. It makes for a comforting dish that can be enjoyed at lunch or dinner. Garnish it with fresh herbs like basil or parsley for an added touch if you like!

how to store Marry Me Chickpeas

If you have leftovers or want to prepare this dish in advance, store the Marry Me Chickpeas in an airtight container in the fridge. It will keep well for up to 3 days. When ready to eat, just reheat it on the stove or in the microwave until warm.

tips to make Marry Me Chickpeas

1. For added richness, you can use full-fat coconut milk.
2. Adjust the amount of garlic and sun-dried tomatoes based on your flavor preference.
3. Feel free to add other vegetables such as bell peppers or zucchini for extra nutrition.
4. If you want a bit of spice, consider adding red pepper flakes along with the garlic.

variation

You can swap chickpeas for other beans like cannellini or black beans if you prefer. Additionally, try using vegetable broth instead of coconut milk for a lighter version or adding a squeeze of lemon juice for a refreshing citrus twist.

FAQs

1. Can I use fresh chickpeas instead of canned?
   Yes, but you’ll need to soak and cook them beforehand to ensure they’re soft and ready to blend into the dish.

2. Is this recipe suitable for meal prep?
   Absolutely! It stores well for a few days, making it a great option for meal prep.

3. What can I use instead of coconut milk?
   You can use other types of dairy-free cream, like almond or cashew cream, or even vegetable broth for a lighter option.

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