Description
This plant-based take on the viral Marry Me recipe delivers creamy, cozy Tuscan-inspired comfort with chickpeas, sun-dried tomatoes, garlic, and vegan cream—ready in just one pan!
Ingredients
Scale
- 1 tablespoon olive oil
- 5 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, finely chopped
- 1/2 teaspoon oregano
- 1/2 teaspoon red chili flakes (adjust to taste)
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 30 oz chickpeas (two 15-ounce cans, drained and rinsed)
- 1 cup vegetable broth
- 1 tablespoon tomato paste
- 1 cup vegan cream (cashew cream or thick plant-based cream)
- 2 cups baby spinach, sliced
- 4–5 leaves fresh basil, chopped
- 1/2 cup vegan parmesan cheese, grated (optional)
Instructions
- Set a large sauté pan over low to medium heat and add the olive oil. Once warm, add the minced garlic and cook for 1–2 minutes until fragrant but not browned.
- Add the chopped sun-dried tomatoes, oregano, chili flakes, salt, and pepper. Stir well and cook for another minute to bloom the spices.
- Pour in the chickpeas, broth, tomato paste, vegan cream, and spinach. Stir thoroughly to combine all ingredients.
- Bring to a gentle simmer. Let cook uncovered for 5–6 minutes until the spinach wilts and the sauce thickens slightly. Stir occasionally.
- Remove from heat. Stir in fresh chopped basil and vegan parmesan (if using). Serve with bread, rice, or pasta.
Notes
To thicken the sauce naturally, mash a few chickpeas in the pan. For a nut-free version, use soy or oat cream. Adjust chili flakes to taste. Add lemon juice before serving to brighten the flavors.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 portion
- Calories: 294
- Sugar: 8g
- Sodium: 690mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg