Marry Me Chickpeas

This healthy marry me chickpeas recipe is made with real ingredients (no pricy vegan substitutes) and a unique technique for a lusciously thick and creamy vegan sauce.

5 from 1 vote

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Course: Main Course

Cuisine: American, Italian

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: people

Calories: 359kcal

Ingredients

For the sauce

⅔ cup (100 grams) chopped sun dried tomatoes, drained from oil and oil reserved
⅔ cup (160 ml) full-fat coconut milk
¾ cup (175 ml) vegetable stock

For the chickpeas

4 cloves of garlic, finely chopped
½ teaspoon dried thyme
½ teaspoon red pepper flakes
2 cans (15 oz / 400 grams) chickpeas, drained and rinsed
½ cup () chopped sun dried tomatoes
1 teaspoon white miso paste
A small handful (0.35 oz / 10 grams) fresh basil, chopped or torn
Salt and pepper to taste

Instructions

Place the ingredients for the sauce in a blender and blend until thick and creamy. You can also use an immersion blender.
Take a tablespoon of the reserved sun dried tomato oil and heat it over medium-low heat in a large pan.
Fry the garlic until soft and fragrant then add the thyme and red pepper flakes and fry for another 10-20 seconds to bring out the flavors.
Add the chickpeas, sauce and remaining chopped sun dried tomatoes. Cover and simmer until the chickpeas are heated through - about 5 minutes.
Place the miso paste in a small cup and add about a tablespoon of the hot sauce. Stir to dissolve the miso then add it to the chickpeas.
Stir in the chopped basil. Taste and add salt and pepper as necessary. I added ¼ teaspoon of salt.
If the sauce reduces too much or you prefer a thinner sauce, add a couple splashes of vegetable stock to thin.

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Nutrition

Nutritional information is provided as a courtesy and is approximate only. Please refer to our nutrition disclaimer for more information.