Marry Me Chickpeas

Fall in love with Marry Me Chickpeas, a delicious vegetarian spin on Marry Me Chicken! 💍✨ Creamy, comforting, and loaded with flavor, it’s a dish you’ll want to make again and again.

Author : Aline Cueni

5 from 3 votes

Prep Time :15

Total Time :15

Servings : 2

Calories : 598kcal

Ingredients

1 tablespoon butter
3 cloves garlic
1 teaspoon Italian seasoning
¼ teaspoon black pepper
¼ teaspoon red pepper flakes
½ cup (60 g) sun-dried tomatoes
1 tablespoon tomato paste
2 15-oz can (500 g) chickpeas, drained & rinsed, 425 g cans
1 cup (240 ml) vegetable broth
½ cup (112 g) cottage cheese
½ cup (120 ml) soy milk, or milk of choice, opt for high-protein milk if possible
¼ cup (20 g) grated parmesan cheese
2 cups (60 g) baby spinach
2 tablespoon chopped fresh basil

Instructions

Blend cottage cheese and soy milk in a blender until smooth. Set aside.
Heat a skillet with butter. Add garlic and cook for 2 minutes until fragrant.
Add the Italian seasoning, black pepper, and red pepper flakes. Cook for another minute.
Stir in sun-dried tomatoes, tomato paste, chickpeas, and vegetable broth. Let it simmer for 5 minutes.
Pour in blended cottage cheese mixture and spinach. Let it simmer for another few minutes until the spinach has wilted.
Stir in parmesan and fresh basil. Season to taste with salt and black pepper. Serve immediately on its own, with crusty bread, rice, or pasta.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of water to loosen the consistency if needed.
Vegan: If you would like to make a vegan Marry Me Chickpea version, swap butter with olive oil, parmesan with 2 tablespoon nutritional yeast, and use ½ - 1 cup of coconut milk instead of cottage cheese and milk.

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