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Okay, so listen, you know how sometimes you just NEED a dish that’s, like, ridiculously easy but also tastes like you spent hours slaving away? That’s *exactly* what these Marry Me Chickpeas are all about. Seriously, I’m not kidding. This recipe has been my go-to for busy weeknights (and, fine, lazy weekends) for ages.
I first stumbled upon a version of this creamy chickpea deliciousness when my bestie made something similar. One bite, and I was hooked! I knew I had to recreate it— but, you know, *better*. After a few tweaks (okay, maybe more than a few), I nailed it. Now, these Marry Me Chickpeas are a staple in my kitchen. And trust me, once you try them, they’ll be in yours, too.
Why You’ll Fall in Love with These Marry Me Chickpeas
Honestly? Prepare to be obsessed! This “Marry Me” thing isn’t just a cute name; it’s *seriously* addictive. Here’s why you’re gonna fall head-over-heels:
- **Ready in a Flash:** We’re talking 20 minutes, tops! Perfect for those “I’m starving NOW” nights.
- **Simple Ingredients, HUGE Flavor: You probably have most of this stuff in your pantry already.
- Creamy Dreamy Texture:** Seriously, the sauce! It’s like a warm hug in a bowl.
- Vegetarian? YES!:** A satisfying, protein-packed meal that even meat-eaters will adore.
It’s just…easy. Deliciously easy. Trust me on this one!
Ingredients for Delicious Marry Me Chickpeas
Okay, let’s gather our supplies! You’ll need:
- 1 tablespoon olive oil
- 2 cloves garlic, minced (trust me, fresh is best!)
- 1/2 teaspoon red pepper flakes (adjust to your spice level, friends!)
- 1 (15-ounce) can chickpeas, drained and rinsed (don’t skip the rinsing!)
- 1/2 cup vegetable broth
- 1/4 cup sun-dried tomatoes, oil-packed, drained and chopped (the oil-packed ones are KEY!)
- 1/4 cup heavy cream (makes it SO creamy!)
- 1/4 cup grated Parmesan cheese (freshly grated, please!)
- 2 tablespoons chopped fresh basil
- Salt and pepper to taste
That’s it! See? Super simple. Now, let’s get cooking those Marry Me Chickpeas!
How to Make Marry Me Chickpeas: Step-by-Step Instructions
Alright, buckle up, ’cause this is gonna be FAST! Here’s how we turn those humble ingredients into “Marry Me” magic:
- Heat the Oil & Wake Up the Flavors: Pop that skillet on the stove over medium heat. Drizzle in the olive oil. Once it’s shimmering, throw in the minced garlic and red pepper flakes. Careful, it splatters sometimes! Cook for about a minute, until it smells AH-MAZING. This is where the magic STARTS, people!
- Chickpea Time!: Add those drained and rinsed chickpeas and the vegetable broth to the skillet. Bring it to a simmer – not a crazy boil, just a gentle simmer. Let it bubble away for about 5 minutes. This softens the chickpeas a bit and lets them soak up all that garlicky goodness.
- Get Creamy & Cheesy: Now for the good stuff! Stir in the sun-dried tomatoes, heavy cream, and Parmesan cheese. Let it continue to simmer (yes, still simmering!) until the sauce thickens up. It should take another 5 minutes or so. Keep stirring so it doesn’t stick! You want a luscious, creamy sauce that coats the back of a spoon.
- Season & Finish: Taste it! Does it need a pinch of salt? A grind of pepper? Now’s the time to adjust to your liking. Stir in the fresh basil right at the end – its bright flavor is the PERFECT finishing touch.
- Serve & Swoon: That’s it! You’re done! Serve these Marry Me Chickpeas hot and prepare to be showered with compliments. Seriously, they’re *that* good.
Tips for the Best Marry Me Chickpeas
Okay, you’ve got the basics down, but wanna take these Marry Me Chickpeas from “yum” to “OMG!”? Here are my top secrets:
- Salt is Your Friend (But Taste First!): Sun-dried tomatoes and Parmesan are salty already, so go easy! Add a tiny pinch at a time until it’s *just* right.
- Sauce Too Thick? No Problem!: If the sauce gets too thick while simmering, just splash in a tablespoon or two of extra vegetable broth. Easy peasy!
- Don’t Overcook the Chickpeas!: We want ’em soft, but not mush! Keep an eye on them while simmering.
- Spice It Up (Or Down!): Not a fan of heat? Skip the red pepper flakes! Want more? Add a pinch of cayenne pepper. It’s your kitchen, your rules!
Trust me, these little tweaks make a HUGE difference!
Serving Suggestions for Your Marry Me Chickpeas
So, you’ve got this gorgeous pan of Marry Me Chickpeas…now what? Don’t just eat ’em straight from the pan (tempting, I know!). Here are a few of my favorite ways to serve them:
- Pasta, Pasta, Pasta!: Toss them with your favorite pasta shape. Seriously, any kind works! I especially love it with penne or rotini, so the sauce gets in all the nooks and crannies.
- Rice is Nice!: Spoon them over a bed of fluffy rice (white, brown, even quinoa!). The creamy sauce soaks in…oh man, so good!
- Crusty Bread, Please!: Grab a loaf of crusty bread and get ready to sop up every last bit of that amazing sauce.
Feeling fancy? Garnish with an extra sprinkle of Parmesan and a drizzle of olive oil. For a complete meal, try whipping up this Zucchini and Chickpea Skillet on the side—chickpea overload, but in the *best* way!
Variations on This Marry Me Chickpeas Recipe
Okay, so you’ve made the classic Marry Me Chickpeas…now it’s time to get a little wild! The beauty of this recipe is how easy it is to customize. Here are a few ideas to get your creative juices flowing:
- Go Green!: Toss in a handful of spinach or kale during the last minute of cooking. Adds a boost of nutrients and a pop of color!
- Veggie Power!: Sauté some sliced mushrooms, bell peppers, or zucchini with the garlic for extra heartiness. Seriously, whatever veggies you have on hand will work!
- Spice It Up, Even More!: Add a pinch of smoked paprika, a dash of cumin, or a swirl of sriracha for a different flavor profile.
- Make It Vegan!: Swap the heavy cream for coconut cream (the thick kind!) and use nutritional yeast instead of Parmesan cheese. It’s surprisingly delicious! And, for another chickpea-based vegan option, check out my Vegan Chickpea Noodle Soup––total comfort food!
Don’t be afraid to experiment! That’s what cooking is all about, right?
How to Store Marry Me Chickpeas
Alright, so you somehow managed to NOT eat all the Marry Me Chickpeas in one sitting? Impressive! Here’s how to keep those leftovers happy:
- **Cool It Down:** Let the chickpeas cool down a bit before popping them into an airtight container (I love using glass containers!).
- Fridge Time: They’ll keep in the fridge for up to 3-4 days. Just be sure to get them in there within a couple of hours of cooking.
- Reheating 101:** Pop ’em in the microwave for a minute or two, stirring occasionally, until heated through. Or, you can gently reheat them in a skillet over low heat. Add a splash of broth or water if they seem dry.
And…that’s really it! Leftovers are the BEST kind of cooking, right?
Frequently Asked Questions About Marry Me Chickpeas
Got questions about these magical Marry Me Chickpeas? I got answers! Here are a few things folks often ask:
Can I use dried chickpeas instead of canned?
You *can*, but it’s gonna take a heck of a lot longer! Canned chickpeas make this a super-fast meal. If you’re using dried, you’ll need to soak them overnight and then cook them until tender before adding them to the recipe. Honestly, for a weeknight thing, canned is the way to go!
What if I don’t have heavy cream?
No problem! You can use half-and-half or even whole milk in a pinch. The sauce won’t be *quite* as rich, but it’ll still be delicious. You could also try cashew cream for a dairy-free option, it’s surprisingly good!
Can I make these ahead of time?
Totally! In fact, I think they taste even BETTER the next day, after the flavors have had a chance to meld. Just store them in an airtight container in the fridge and reheat when you’re ready to eat. So these Marry Me Chickpeas are perfect for meal prepping!
What other vegetables could I add?
Oh, the possibilities! Roasted red peppers would be amazing, as would some wilted spinach or kale. You could even throw in some artichoke hearts for a little extra tang. Get creative and use whatever you have on hand!
Nutritional Information for Marry Me Chickpeas
Okay, here’s the deal: the nutritional info below is just an estimate, okay? It’ll change depending on the exact brands and ingredients you use. So, ya know, don’t take it as gospel!
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Marry Me Chickpeas
- Total Time: 20 min
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
Creamy chickpeas in a sun-dried tomato and Parmesan sauce.
Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1/2 cup vegetable broth
- 1/4 cup sun-dried tomatoes, oil-packed, drained and chopped
- 1/4 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh basil
- Salt and pepper to taste
Instructions
- Heat olive oil in a skillet over medium heat. Add garlic and red pepper flakes and cook until fragrant, about 1 minute.
- Add chickpeas and vegetable broth to the skillet. Bring to a simmer and cook for 5 minutes, allowing the chickpeas to soften slightly.
- Stir in sun-dried tomatoes, heavy cream, and Parmesan cheese. Continue to simmer until the sauce has thickened, about 5 minutes.
- Season with salt and pepper to taste.
- Stir in fresh basil. Serve hot.
Notes
- Serve over pasta, rice, or crusty bread.
- Add a squeeze of lemon juice for brightness.
- For a vegan option, substitute the heavy cream with coconut cream and the Parmesan cheese with nutritional yeast.
- Prep Time: 5 min
- Cook Time: 15 min
- Category: Dinner
- Method: Sautéing
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 50mg