why make this recipe
20-Minute Marry Me Chickpeas are quick, easy, and bursting with flavor. This dish is perfect for a busy weeknight dinner or a comforting meal at home. Using canned chickpeas lets you whip up this meal in no time. Plus, the combination of creamy coconut milk and savory sundried tomatoes creates a rich and satisfying dish that everyone will love.
🧰 Kitchen tools commonly used in similar recipes
Before starting, many home cooks like to have these basic tools ready:
how to make 20-Minute Marry Me Chickpeas
Ingredients:
- 1 tbsp olive oil
- 1 yellow onion (diced)
- 4 cloves garlic (minced)
- 1 tsp oregano
- 1/2 tsp chili flakes
- 540 ml chickpeas (canned, drained and rinsed)
- 1/2 cup sundried tomatoes (sliced)
- 400 ml full fat coconut milk
- 3 tbsp tomato paste
- 1 tsp salt (or to taste)
- 1/2 tsp pepper (or to taste)
- 1 cup baby spinach
- 14 g basil (julienned)
- 4 pieces naan
Directions:
- Start by sautéing your onion in the olive oil in a large pan over medium heat until translucent, which is usually about 3-4 minutes.
- Add your garlic, oregano, and chili flakes, and sauté for another 1-2 minutes.
- Add your chickpeas, sundried tomatoes, coconut milk, tomato paste, salt, and pepper to the pan. Bring the mixture to a low simmer.
- Once it’s simmering, reduce the heat to low and let it simmer for 10-15 minutes.
- Add the basil and spinach and stir in until wilted.
- Serve with naan, on its own, or with another grain of your choice and enjoy!
how to serve 20-Minute Marry Me Chickpeas
Serve these chickpeas hot, accompanied by warm naan for dipping. You can also serve them over rice or quinoa for a hearty meal. If you’re looking for a lighter option, enjoy them with a fresh salad on the side.
how to store 20-Minute Marry Me Chickpeas
Store any leftovers in an airtight container in the refrigerator. They can last for up to 3 days. To reheat, simply warm them in a pan over medium heat until heated through. You can also add a splash of water or coconut milk if it thickens too much.
tips to make 20-Minute Marry Me Chickpeas
- Feel free to adjust the spices to suit your taste. If you prefer it spicier, add more chili flakes.
- You can use different greens like kale or arugula instead of spinach.
- For a protein boost, consider adding cooked chicken or shrimp to the dish.
variation
You can make a vegetarian version by skipping the chicken or adding more vegetables such as bell peppers or zucchini. For a vegan choice, this recipe is already vegan-friendly, so you can enjoy it as is!
FAQs
Q: Can I use dried chickpeas instead of canned?
A: Yes, but you will need to soak and cook them, which will take more time. Canned chickpeas save you a lot of time, making this recipe quicker.
Q: Can I freeze leftovers?
A: Yes, you can freeze leftover chickpeas. Just make sure to let them cool down completely before transferring them to a freezer-safe container.
Q: What if I don’t have sundried tomatoes?
A: If you don’t have sundried tomatoes on hand, you can use fresh tomatoes or even cherry tomatoes as a substitute. Just cook them down until they get soft.
20-Minute Marry Me Chickpeas
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A quick and flavorful chickpea dish featuring creamy coconut milk and sundried tomatoes, perfect for busy weeknight dinners.
Ingredients
- 1 tbsp olive oil
- 1 yellow onion (diced)
- 4 cloves garlic (minced)
- 1 tsp oregano
- 1/2 tsp chili flakes
- 540 ml chickpeas (canned, drained and rinsed)
- 1/2 cup sundried tomatoes (sliced)
- 400 ml full fat coconut milk
- 3 tbsp tomato paste
- 1 tsp salt (or to taste)
- 1/2 tsp pepper (or to taste)
- 1 cup baby spinach
- 14 g basil (julienned)
- 4 pieces naan
Instructions
- Heat olive oil in a large pan over medium heat and sauté the onion until translucent, about 3-4 minutes.
- Add garlic, oregano, and chili flakes, and sauté for another 1-2 minutes.
- Add chickpeas, sundried tomatoes, coconut milk, tomato paste, salt, and pepper. Bring to a low simmer.
- Once simmering, reduce heat to low and let it simmer for 10-15 minutes.
- Stir in basil and spinach until wilted.
- Serve hot with naan, over rice, or with a fresh salad.
Notes
Adjust spices to your taste. You can use kale or arugula instead of spinach. Consider adding cooked chicken or shrimp for extra protein.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
Keywords: chickpeas, quick meal, vegan, coconut milk, healthy dinner
