This Vegan Marry Me Chickpeas recipe is a healthy twist on the viral classic, Marry Me Chicken. Made with mostly pantry-staple ingredients, it comes together in 20 minutes using only one pot. Easy, creamy, and will be absolutely loved at first bite!
Marry Me chickpeas definitely had a viral moment on social media, but this healthy vegan version delivers all of the rich, comforting flavors without the meat or dairy.
The best part is that it’s practically foolproof to make and on the table in no time while still tasting like a gourmet meal. Everything cooks in one pot, starting with chopped onion and fresh garlic, followed by Italian seasonings, savory sun-dried tomatoes, hearty chickpeas, and creamy coconut milk, then finished with vibrant spinach and almond parmesan.
Whether it’s a special occasion, a busy weeknight, or just enjoying cozy leftovers, one thing is for sure: get ready to say goodbye to Marry Me Chicken and “I do” to this Vegan Marry Me Chickpeas recipe.
Why You’ll Fall in Love with This Vegan Marry Me Chickpeas
- Easy, Yet Elevated: A one-pot meal ready in 20 minutes that tastes restaurant-worthy, it’s perfect for any night of the week.
- A Viral Twist, Made Great: All the classic components of Marry Me Chicken, made healthy, dairy-free, and completely vegan.
- Wholesome and Satisfying: Packed with plant-based protein, fiber, and all-around healthy ingredients, this Marry Me Chickpeas with coconut milk recipe is as comforting as it is nourishing.
Vegan Marry Me Chickpeas Ingredients
- Organic Chickpeas: Instead of chicken, this marry me vegan version uses chickpeas to provide protein, fiber, and heartiness.
- Organic Onion and Garlic: Finely diced yellow onion and fresh garlic get sautéed together to build a flavorful foundation.
- Organic Sun-Dried Tomatoes: Chopped, oil-packed sun-dried tomatoes are a must to add extra savory depth and a slightly chewy texture to each bite. My favorite brand is Seggiano.
- Organic Tomato Paste: A small scoop adds a hint of tomato flavor to balance the sauce.
- Organic Full-Fat Unsweetened Coconut Milk: Essential for creating a super creamy sauce without a drop of dairy. Native Forest is one of the cleanest options, as their coconut milk is made with just coconut and filtered water, making it a perfect addition to the healthy Marry Me Chickpeas.
- Organic Baby Spinach: Stirred in at the last minute to add a pop of color and extra boost of nutrients.
- Organic Almond Parmesan: A dairy-free, nutty blend that’s stirred into the dish for flavor and also sprinkled on top.
- Organic Seasonings: Italian seasoning, red pepper flakes, sea salt, and black pepper are used to tie it all together.
How to Make This Healthy Marry Me Chickpeas Recipe
- Almond Parmesan. Add all of the ingredients to a food processor and process until it’s broken down into a fine powder, about 30 seconds.
- Sauté the Onion. Warm a large pot or skillet over medium-high heat. Add the finely diced onion and sauté until soft, about 3–5 minutes.
- Garlic and Seasonings. Stir in the fresh garlic and seasonings for another minute until fragrant. If the skillet becomes dry, add a splash of water.
- Add the Main Ingredients. Add in the tomato paste, chopped sun-dried tomatoes, drained chickpeas, coconut milk, and spring water.
- Simmer. Reduce the heat and simmer for 10 minutes, stirring occasionally, until the sauce thickens.
- Stir in the Spinach and Parmesan. Add the spinach and half of the almond parmesan, mixing until the spinach is wilted.
- Serve. Divide between bowls and sprinkle with the remaining almond parmesan. Enjoy!
Tips for the Perfect Vegan Marry Me Chicken
- Don’t Skip The Coconut Milk: This is key to making this Marry Me Chickpeas recipe ultra-rich and creamy. Native Forest is one of the cleanest brands, as the ingredients are just coconut and filtered water (no guar gum).
- Stir While Simmering: To prevent sticking and ensure the sauce thickens evenly, stir every few minutes.
- Serving Options: Enjoy as is or serve over cooked cauliflower rice or quinoa. A side of roasted vegetables or a simple salad also pairs beautifully.
Storing and Reheating Marry Me Chickpeas with Coconut Milk
- Storing: Transfer the cooled Vegan Marry Me Chickpeas to a glass container and refrigerate for up to 4 days.
- Reheating: To reheat, warm your portion on the stovetop over low to medium heat. If needed, add a splash of coconut milk or water to loosen up the sauce.
Prayer
Heavenly Father, thank you for this comforting meal. May it nourish our bodies, strengthen our spirits, and bring joy to our hearts. Let each intentional bite remind us to be grateful for those that prepared it and for the blessing of Your unconditional love, which You display in every area of our lives. In Jesus’ Name, Amen.
More Vegan Recipes to Make Next
- Vegan Baked Potato Soup
- Roasted Chickpea and Purple Sweet Potato Persimmon Salad
- Vegan Pinto Bean Enchilada Soup with Cashew Queso
- Sweet Potato, Cauliflower, & Red Lentil Curry
If you made this Vegan Marry Chickpeas recipe, I’d love for you to leave a rating and review below. Your feedback means so much and helps others discover the blog as well. And be sure to follow along on Pinterest, Instagram, and TikTok for even more healthy content!
Print
Vegan Marry Me Chickpeas
- Prep Time: 5
- Cook Time: 15
- Total Time: 20
- Yield: 4 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan
Description
This Vegan Marry Me Chickpeas recipe is a healthy twist on the viral classic, Marry Me Chicken. Made with mostly pantry-staple ingredients, it comes together in 20 minutes using only one pot. Easy, creamy, and will be absolutely loved at first bite!
Ingredients
Always opt for organic ingredients.
ALMOND PARMESAN
- ¼ cup raw almonds
- 1 tbsp nutritional yeast
- ½ tsp garlic powder
- Sea salt and black pepper, a pinch
MARRY ME CHICKPEAS
- 1 small yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 ½ tsp Italian seasoning
- ¼ tsp red pepper flakes, plus more to taste
- Sea salt and black pepper, a pinch
- 1 tbsp tomato paste
- 2 (15-oz) cans chickpeas, drained
- ½ cup oil-packed sun-dried tomatoes, chopped
- 1 (13.5-oz) can full-fat unsweetened coconut milk
- ½ cup spring water, plus more to achieve desired consistency
- 4 cups baby spinach
Instructions
- Almond Parmesan. Add all of the ingredients to a food processor and process until it’s broken down into a fine powder, about 30 seconds.
- Sauté the Onion. Warm a large pot or skillet over medium-high heat. Add the finely diced onion and sauté until soft, about 3–5 minutes.
- Garlic and Seasonings. Stir in the fresh garlic and seasonings for another minute until fragrant. If the skillet becomes dry, add a splash of water.
- Add the Main Ingredients. Add in the tomato paste, chopped sun-dried tomatoes, drained chickpeas, coconut milk, and spring water.
- Simmer. Reduce the heat and simmer for 10 minutes, stirring occasionally, until the sauce thickens.
- Stir in the Spinach and Parmesan. Add the spinach and half of the almond parmesan, mixing until the spinach is wilted.
- Serve. Divide between bowls and sprinkle with the remaining almond parmesan. Enjoy!
Notes
Don’t Skip The Coconut Milk: This is key to making this Marry Me Chickpeas recipe ultra-rich and creamy. Native Forest is one of the cleanest brands, as the ingredients are just coconut and filtered water (no guar gum).
Stir While Simmering: To prevent sticking and ensure the sauce thickens evenly, stir every few minutes.
Serving Options: Enjoy as is or serve over cooked cauliflower rice or quinoa. A side of roasted vegetables or a simple salad also pairs beautifully.
Storing and Reheating: Transfer the cooled Vegan Marry Me Chickpeas to a glass container and refrigerate for up to 4 days. To reheat, warm your portion on the stovetop over low to medium heat. If needed, add a splash of coconut milk or water to loosen up the sauce.
Leave a Reply