Description
This vegan marry me chickpeas recipe delivers creamy coconut sauce, sun-dried tomatoes, and fresh herbs for irresistible, romantic plant-based comfort food.
Ingredients
Scale
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped (oil-packed preferred)
- 1 can (14 oz) full-fat coconut milk
- 1/2 cup vegetable broth
- 1/4 cup nutritional yeast
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/4 cup fresh basil leaves, chopped
- 2 tablespoons fresh thyme
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Heat olive oil in a skillet over medium heat. Add onions and cook 4-5 minutes until translucent. Stir in garlic and cook 1 minute.
- Add sun-dried tomatoes and cook 2-3 minutes until fragrant.
- Fold in chickpeas and cook 3-4 minutes, allowing some to crisp slightly.
- Add coconut milk, vegetable broth, nutritional yeast, lemon juice, Dijon, oregano, and paprika. Stir until smooth.
- Simmer on medium-low for 12-15 minutes until sauce thickens slightly.
- Remove from heat and stir in basil, thyme, salt, pepper, and red pepper flakes. Adjust seasoning to taste.
Notes
Use room-temperature coconut milk and simmer gently to avoid separation. Taste as you go for best balance.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 5g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg