This one-pan, super quick to make Marry Me Chickpeas recipe is my vegetarian spin on the viral Marry Me Chicken recipe, and I promise, it’s just as delicious! We’re using canned chickpeas to help this recipe come together even faster and full fat coconut milk for that classic flavor and richness!

White and blue bowl with breasted chickpeas in a coconut and tomato paste mixture with spinach and basil, with a piece of naan dipped in.

Friends… It’s not often that I’m lost for words, but I seriously don’t think I’ve ever made a more delicious recipe than this one. It’s creamy, comforting, and bursting with sundried tomato basil flavor!

Oh, and did I mention this easy vegetarian main dish takes, like, 20 minutes to make?! AND it’s well balanced with protein and fiber from the chickpeas, plus healthy fats from the coconut milk, which makes my Registered Dietitian heart very happy!

I love serving it with naan bread, but rice is also delicious with it, too!

Once you fall in love with the chickpea version of this dish, graduate to make it with tofu in my Marry Me Tofu!

Braised chickpeas in a coconut tomato paste mixture with sundried tomatoes and wilted spinach with a hand dipping naan in it.

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Pan with chickpeas mixed with tomato paste and coconut milk, sundried tomatoes and wilted spinach with a wooden spoon in the pan.

Time to Get Cooking!

Okay, this recipe seriously couldn’t be easier, which is part of the reason that I love it!

Pan with chickpeas and coconut milk mixed with tomato paste with sundried tomatoes in it.
Simmer the ingredients!
Pan with coconut milk mixed with tomato paste and spinach on top.
Toss in the spinach!
Pan with chickpeas mixed with tomato paste and coconut milk, sundried tomatoes and wilted spinach.
Enjoy!
Pan with coconut milk mixed with tomato paste and spinach on top.
Braised chickpeas in a coconut tomato paste mixture with sundried tomatoes and wilted spinach with a hand dipping naan in it.
4.87 from 37 reviews

Healthy Marry Me Chickpeas with Canned Chickpeas

Servings: 4
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Author: Lauren McNeill, RD
This one-pan, super quick to make Marry Me Chickpeas recipe is my vegetarian spin on the viral Marry Me Chicken recipe, and I promise, it's just as delicious! We're using canned chickpeas to help this recipe come together even faster and full fat coconut milk for that classic flavor and richness!
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Ingredients
 

  • 1 tbsp olive oil
  • 1 yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tsp oregano
  • 1/2 tsp chili flakes
  • 540 ml chickpeas, I used 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

Optional

  • 4 pieces naan

Equipment

Instructions
 

  • 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 tomato, coconut milk, tomato paste, salt and pepper to the pan, and bring the mixture to a low simmer. Once it's simmering, reduce the heat to low and let simmer for 10-15 minutes.
  • Add the basil and spinach and stir in to wilt. Serve with naan, on its own or with another grain of your choice and enjoy!

Notes

Storing leftovers: Refrigerate leftovers in an airtight container for 3-4 days.
Calories: 385kcal, Carbohydrates: 30g, Protein: 15g, Fat: 26g, Saturated Fat: 17g, Sodium: 1100mg, Fiber: 8g
Did you make this recipe?Don’t forget to leave a rating and review, it helps so much! And if you snap a photo, tag me @tastingtothrive_rd so I can see your delicious creation!