Marry Me Chickpeas Recipe

From the moment I first stumbled upon the recipe for “Marry Me Chickpeas,” I was intrigued by the name. Could chickpeas, humble and often overlooked, truly be that good? Skeptical yet curious, I decided to give it a try, and let me tell you, the hype is real! My family, usually ardent meat-eaters, devoured this dish with surprising enthusiasm. The creamy, flavor-packed sauce coating the tender chickpeas was simply irresistible. Even my notoriously picky teenager went back for seconds, proclaiming it “actually amazing.” This isn’t just a recipe; it’s a flavor experience, a culinary hug in a bowl. It’s become a regular in our rotation – quick enough for a weeknight dinner, yet impressive enough to serve to guests. If you’re looking for a vegetarian dish that’s bursting with flavor, incredibly satisfying, and easy to make, look no further. “Marry Me Chickpeas” is about to become your new favorite too.

Ingredients

To create this incredibly flavorful and comforting “Marry Me Chickpeas” dish, you’ll need a selection of fresh and pantry-staple ingredients. The beauty of this recipe lies in its simplicity and the way each component works together to build layers of taste. Let’s break down each ingredient, highlighting its role and offering some helpful tips for choosing the best quality.

• Chickpeas: The star of the show! You’ll need 2 cans (15 ounces each) of chickpeas, drained and rinsed. Using canned chickpeas makes this recipe incredibly quick and convenient. When choosing canned chickpeas, look for brands that are low in sodium, or opt for no-salt-added varieties to control the salt level yourself. Rinsing the chickpeas thoroughly is crucial to remove the excess sodium and the starchy liquid, which can sometimes make the sauce cloudy. For an even creamier texture, you can gently peel the skins off the chickpeas after rinsing. This is optional but recommended by some chefs for achieving a smoother final dish. If you prefer to use dried chickpeas, you’ll need to soak them overnight and then cook them until tender before starting the recipe. Approximately 1 ½ cups of dried chickpeas will yield about 3 cups of cooked chickpeas, which is equivalent to two 15-ounce cans.
• Olive Oil: ¼ cup of extra virgin olive oil forms the foundation of the flavor profile. Olive oil not only adds richness but also helps to sauté the aromatics and develop depth of flavor. Extra virgin olive oil is preferred for its superior taste and health benefits. When selecting olive oil, look for a good quality, cold-pressed extra virgin olive oil. The flavor of the olive oil will directly impact the overall taste of the dish, so choosing a good one is worth the investment.
• Shallots: 2 large shallots, finely chopped. Shallots provide a milder, sweeter, and more nuanced onion flavor compared to regular onions. Their delicate sweetness is a key component in the “Marry Me” sauce. If you can’t find shallots, you can substitute with ½ of a small yellow onion, finely diced. However, shallots are highly recommended for the authentic flavor of this recipe. When chopping shallots, aim for a fine dice so they cook evenly and melt into the sauce.
• Garlic: 4 cloves of garlic, minced. Garlic is essential for adding pungent, savory notes to the dish. Freshly minced garlic is always best for optimal flavor. You can adjust the amount of garlic to your preference; some may prefer even more for a bolder garlic flavor. Mincing the garlic finely ensures it cooks quickly and infuses its flavor throughout the sauce without overpowering other ingredients.
• Sun-Dried Tomatoes: ½ cup of oil-packed sun-dried tomatoes, drained and roughly chopped. Sun-dried tomatoes are the secret ingredient that brings a burst of intense, sweet-tangy flavor and a chewy texture to the dish. Oil-packed sun-dried tomatoes are preferred as they are softer and more flavorful than dry-packed ones. Make sure to drain them well to avoid adding excess oil to the recipe. Roughly chopping them allows them to distribute evenly throughout the sauce and release their concentrated flavor. If you don’t have oil-packed sun-dried tomatoes, you can rehydrate dry-packed sun-dried tomatoes by soaking them in hot water for about 15-20 minutes until softened.
• Tomato Paste: 2 tablespoons of tomato paste. Tomato paste is a concentrated form of tomatoes that adds depth, richness, and umami to the sauce. It intensifies the tomato flavor and helps to thicken the sauce. A little goes a long way, so 2 tablespoons are sufficient to create a robust tomato base. For best results, sauté the tomato paste briefly in the olive oil with the shallots and garlic to caramelize it slightly, which enhances its flavor and removes any raw taste.
• Dried Oregano: 1 teaspoon of dried oregano. Oregano is a classic Mediterranean herb that adds a warm, slightly peppery, and aromatic flavor. Dried oregano works beautifully in this recipe, providing a foundational herbaceous note. You can also use fresh oregano if you have it on hand; in that case, use about 1 tablespoon of fresh oregano leaves, chopped.
• Dried Basil: 1 teaspoon of dried basil. Basil complements the oregano and sun-dried tomatoes with its sweet, slightly peppery, and fragrant aroma. Dried basil is a pantry staple that adds a touch of Italian flavor. Similar to oregano, you can substitute with fresh basil; use about 1 tablespoon of fresh basil leaves, chopped, if using fresh.
• Red Pepper Flakes (Optional): ¼ teaspoon of red pepper flakes (or more to taste). Red pepper flakes add a subtle kick of heat to the dish, balancing the sweetness of the tomatoes and the richness of the olive oil. This is optional, but highly recommended for those who enjoy a touch of spice. Adjust the amount to your spice preference.
• Vegetable Broth: ½ cup of vegetable broth. Vegetable broth adds moisture to the sauce and helps to create a creamy consistency. It also enhances the savory flavors of the dish. Low-sodium vegetable broth is recommended to control the salt level. You can also use chicken broth if you are not strictly vegetarian.
• Heavy Cream: ½ cup of heavy cream. Heavy cream is what gives the “Marry Me Chickpeas” their signature creamy and luxurious texture. It adds richness and a velvety smoothness to the sauce, coating the chickpeas beautifully. For a slightly lighter option, you can use half-and-half, but heavy cream will provide the best creamy texture. For a vegan version, see the “Additional Tips” section for substitutions.
• Parmesan Cheese (Optional, for vegetarian version): ¼ cup of grated Parmesan cheese, plus more for serving. Parmesan cheese adds a salty, savory, and umami-rich flavor that complements the other ingredients perfectly. It also helps to thicken the sauce slightly and adds a delightful cheesy note. Freshly grated Parmesan cheese is always preferred for its superior flavor. Omit for a vegan version.
• Fresh Parsley: ¼ cup of fresh parsley, chopped, for garnish. Fresh parsley adds a bright, herbaceous, and slightly peppery flavor, as well as a pop of color to garnish the dish. It provides a fresh counterpoint to the rich and creamy sauce. Chopped parsley is sprinkled over the finished dish just before serving.
• Salt and Black Pepper: To taste. Salt and black pepper are essential for seasoning and enhancing all the flavors in the dish. Season generously with salt and freshly ground black pepper at various stages of cooking, tasting and adjusting as needed.

Instructions

Now that you have all your ingredients ready, let’s move on to the step-by-step instructions to create this delectable “Marry Me Chickpeas” dish. Follow these detailed steps to ensure success, and get ready to enjoy a flavor explosion!

1. Sauté Aromatics: Heat the ¼ cup of extra virgin olive oil in a large skillet or Dutch oven over medium heat. Once the oil is shimmering, add the 2 finely chopped shallots and cook for about 3-5 minutes, stirring occasionally, until they become softened and translucent. Don’t let them brown. Softening the shallots first allows them to release their sweet flavor and prevents them from burning later when the garlic is added.
2. Add Garlic and Tomato Paste: Add the 4 cloves of minced garlic and 2 tablespoons of tomato paste to the skillet with the softened shallots. Cook for another 1-2 minutes, stirring constantly, until the garlic is fragrant and the tomato paste has deepened in color and slightly caramelized. Stirring constantly is important to prevent the garlic from burning and the tomato paste from sticking to the bottom of the pan. Caramelizing the tomato paste at this stage intensifies its flavor and removes any raw taste.
3. Incorporate Sun-Dried Tomatoes and Spices: Add the ½ cup of drained and roughly chopped sun-dried tomatoes, 1 teaspoon of dried oregano, 1 teaspoon of dried basil, and ¼ teaspoon of red pepper flakes (if using) to the skillet. Stir everything together to combine and cook for another 1-2 minutes, allowing the spices to bloom and release their aromas. Heating the spices in the oil helps to activate their flavors and infuse them into the sauce.
4. Add Chickpeas and Vegetable Broth: Add the 2 cans (15 ounces each) of drained and rinsed chickpeas and ½ cup of vegetable broth to the skillet. Stir well to combine all the ingredients. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the skillet, and let it simmer for 15-20 minutes. Simmering allows the flavors to meld together and the sauce to thicken slightly. Covering the skillet helps to retain moisture and prevent the sauce from drying out too quickly.
5. Stir in Heavy Cream and Parmesan Cheese (Optional): Remove the lid from the skillet. Stir in the ½ cup of heavy cream and ¼ cup of grated Parmesan cheese (if using). Continue to simmer, uncovered, for another 5-7 minutes, stirring occasionally, until the sauce has thickened to your desired consistency and the Parmesan cheese (if used) is melted and incorporated. Simmering uncovered at this stage helps to reduce the sauce and thicken it further. Taste and adjust seasoning with salt and freshly ground black pepper as needed. Remember that Parmesan cheese is salty, so you may need to adjust the salt accordingly.
6. Garnish and Serve: Remove the skillet from the heat. Stir in the ¼ cup of chopped fresh parsley. Serve the “Marry Me Chickpeas” hot, garnished with additional Parmesan cheese (if desired) and fresh parsley. These chickpeas are incredibly versatile and can be served in various ways. See the “How to Serve” section for serving suggestions.

Nutrition Facts

(Estimated, per serving, assuming 4 servings per recipe and using Parmesan cheese. Nutritional values can vary based on specific ingredient brands and quantities.)

• Servings: 4
• Calories per serving: Approximately 450-550 calories

Per Serving (Approximate Values):

• Protein: 15-18 grams
• Fat: 30-35 grams (primarily from olive oil, heavy cream, and cheese)
• Saturated Fat: 15-20 grams
• Cholesterol: 70-80 mg
• Sodium: 500-700 mg (depending on broth and canned chickpea brands)
• Carbohydrates: 30-35 grams
• Fiber: 8-10 grams
• Sugar: 5-7 grams (naturally occurring in tomatoes and shallots)

Note: These are estimates and can vary. For a more precise nutritional breakdown, you can use online nutrition calculators and input the specific brands and quantities of ingredients used. This recipe is a good source of protein and fiber, primarily from the chickpeas. It is also relatively high in fat due to the olive oil and heavy cream, which contribute to its rich flavor and creamy texture. You can adjust the amount of heavy cream to reduce the fat content slightly, but it will affect the creamy texture.

Preparation Time

• Prep Time: 15 minutes (chopping vegetables, draining chickpeas, etc.)
• Cook Time: 30 minutes (sautéing, simmering, and finishing)
• Total Time: 45 minutes

This “Marry Me Chickpeas” recipe is wonderfully quick and easy to prepare, making it perfect for weeknight dinners or when you need a flavorful meal in under an hour. The majority of the time is spent simmering, allowing the flavors to develop beautifully while you can attend to other tasks.

How to Serve

“Marry Me Chickpeas” are incredibly versatile and can be served in numerous delicious ways. Here are some ideas to inspire you:

• With Grains:
  • Creamy Polenta: Spoon the chickpeas over a bed of creamy polenta for a comforting and satisfying meal. The creamy polenta complements the richness of the chickpea sauce perfectly.
  • Cooked Rice: Serve over fluffy white rice, brown rice, or quinoa for a simple and wholesome meal. Rice is a classic accompaniment that soaks up the flavorful sauce.
  • Orzo Pasta: Toss the chickpeas with cooked orzo pasta for a heartier and more substantial dish. Orzo’s shape is great for capturing the sauce.
  • Couscous: Serve over couscous for a light and fluffy base that absorbs the sauce beautifully.
• With Bread:
  • Crusty Bread: Serve with crusty bread, such as baguette, ciabatta, or sourdough, for dipping into the delicious sauce. Toasted bread is particularly good for soaking up the flavors.
  • Garlic Bread: Pair with garlic bread for an extra indulgent and flavorful meal. The garlic bread adds another layer of savory goodness.
  • Pita Bread: Serve with warm pita bread for scooping up the chickpeas and sauce. Pita bread is perfect for making wraps or pockets.
• As a Side Dish:
  • Roasted Vegetables: Serve alongside roasted vegetables like broccoli, asparagus, bell peppers, or zucchini for a balanced and nutritious meal. The roasted vegetables provide a healthy and flavorful contrast to the rich chickpeas.
  • Green Salad: Pair with a simple green salad with a light vinaigrette to cut through the richness of the dish and add freshness.
  • Grilled Chicken or Fish (for non-vegetarians): Serve as a flavorful side dish alongside grilled chicken, fish, or other proteins for a more complete meal.
• Other Serving Ideas:
  • Stuffed in Pita Pockets: Fill warm pita pockets with the chickpeas, some fresh spinach, and a dollop of yogurt or tzatziki for a delicious vegetarian sandwich.
  • Over Baked Potatoes: Spoon the chickpeas over baked potatoes for a hearty and satisfying baked potato topping.
  • As an Appetizer: Serve a smaller portion of “Marry Me Chickpeas” with toasted crostini or crackers as a flavorful and impressive appetizer.

Additional Tips

Here are 5 helpful tips to elevate your “Marry Me Chickpeas” and ensure they are absolutely perfect every time:

1. Boost the Flavor with Wine: For an even richer and more complex flavor, deglaze the pan with a splash of dry white wine after sautéing the garlic and tomato paste. Add about ¼ cup of dry white wine (like Pinot Grigio or Sauvignon Blanc) and let it simmer for a minute or two, scraping up any browned bits from the bottom of the pan. The wine adds acidity and depth of flavor that complements the other ingredients beautifully.
2. Make it Vegan: To make “Marry Me Chickpeas” vegan, simply substitute the heavy cream with full-fat coconut milk or cashew cream. Coconut milk will add a subtle coconut flavor, while cashew cream will provide a more neutral creaminess. Omit the Parmesan cheese entirely, or use a vegan Parmesan cheese alternative if desired. Nutritional yeast can also be added for a cheesy, umami flavor.
3. Add Fresh Herbs at the End: While dried oregano and basil provide a wonderful base flavor, adding fresh herbs at the very end of cooking brightens up the dish and adds a fresh, vibrant aroma. Besides parsley, consider adding fresh basil leaves, chopped thyme, or a sprinkle of fresh oregano leaves just before serving for an extra layer of herbaceousness.
4. Control the Spice Level: The ¼ teaspoon of red pepper flakes provides a mild warmth. If you prefer a spicier dish, increase the amount of red pepper flakes to ½ teaspoon or even ¾ teaspoon. Alternatively, you can add a pinch of cayenne pepper for a more intense heat. If you are sensitive to spice, you can omit the red pepper flakes altogether.
5. Make it Ahead and Storage: “Marry Me Chickpeas” are a great make-ahead dish. You can prepare them up to 2-3 days in advance and store them in an airtight container in the refrigerator. In fact, the flavors often meld and deepen even further overnight. Reheat gently on the stovetop or in the microwave before serving. They also freeze well for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

FAQ Section

Here are 5 frequently asked questions about “Marry Me Chickpeas” to help you make this recipe with confidence:

Q1: Can I use dried chickpeas instead of canned?

A: Yes, you can absolutely use dried chickpeas. Soak 1 ½ cups of dried chickpeas overnight in plenty of water. The next day, drain and rinse them, then cook them in fresh water until tender, which usually takes about 1-1.5 hours. You should end up with approximately 3 cups of cooked chickpeas, which is equivalent to two 15-ounce cans. Follow the recipe instructions from step 1 onwards, using your cooked chickpeas.

Q2: I don’t have sun-dried tomatoes. Can I substitute them?

A: While sun-dried tomatoes are key to the unique flavor of “Marry Me Chickpeas,” you can try a substitution if necessary. Roasted red peppers (jarred or homemade) can provide a similar sweet and slightly smoky flavor. You could also use chopped fresh tomatoes and simmer them longer to concentrate their flavor, though the result won’t be quite the same as using sun-dried tomatoes. For the best “Marry Me Chickpeas” experience, it’s highly recommended to use sun-dried tomatoes.

Q3: Can I make this recipe lighter or healthier?

A: Yes, there are several ways to make this recipe lighter. You can reduce the amount of olive oil slightly, although it contributes to the flavor. For a lighter creaminess, you can use half-and-half instead of heavy cream, or even try using evaporated milk for a lower-fat option. To increase the vegetable content, you can add chopped spinach or kale towards the end of cooking. Using whole wheat bread or brown rice for serving will also increase the fiber content of the meal.

Q4: Can I add other vegetables to this recipe?

A: Absolutely! “Marry Me Chickpeas” are very adaptable. You can add other vegetables like chopped bell peppers, zucchini, mushrooms, or artichoke hearts. Sauté these vegetables along with the shallots and garlic at the beginning of the recipe. Adding vegetables will make the dish even more nutritious and substantial.

Q5: What if I don’t have Parmesan cheese? Can I use another cheese?

A: If you don’t have Parmesan cheese, you can use other hard, salty Italian cheeses like Pecorino Romano or Grana Padano. Alternatively, you can use nutritional yeast for a cheesy, umami flavor, especially if you are making a vegan version. If you aren’t concerned about vegetarianism, a sprinkle of crumbled feta cheese after serving can also be delicious, adding a salty and tangy note.

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