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20-Minute Marry Me Chickpeas

20-Minute Marry Me Chickpeas: Your New Quick Comfort Hero

Prepare 20-Minute Marry Me Chickpeas for a quick, satisfying, vegan meal that combines creamy coconut milk and zesty sun-dried tomatoes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Uncategorized
Cuisine: Vegan
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tbsp Olive oil Substitute with avocado oil for a different taste profile.
  • 1 Yellow onion Adds aromatic depth; fine chop for quicker cooking.
  • 4 cloves Garlic, minced Fresh garlic is recommended for best taste.
  • 1 tsp Oregano Dried herbs work well, but fresh will be more aromatic.
  • 1/2 tsp Chili flakes Adjust based on spice preference.
For the Main Ingredients
  • 540 ml Canned chickpeas, drained and rinsed Main protein source, dried or cooked chickpeas can be used.
  • 1/2 cup Sundried tomatoes, sliced Can substitute with fresh tomatoes or roasted red peppers.
  • 400 ml Full-fat coconut milk Unsweetened almond or soy milk can be used as a lighter alternative.
  • 3 tbsp Tomato paste Can replace with tomato puree but may require more quantity.
  • 1 tsp Salt Essential for seasoning; adjust to taste.
  • 1/2 tsp Pepper Essential for seasoning; adjust to taste.
For Finishing Touches
  • 1 cup Baby spinach Can replace with other leafy greens.
  • 14 g Basil, julienned Substitute dried basil but adjust quantity due to potency.
  • 4 pieces Naan Optional, perfect for scooping up the chickpeas.

Equipment

  • Large pan

Method
 

Step-by-Step Instructions
  1. In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the diced yellow onion and sauté for 3-4 minutes until it becomes translucent.
  2. Stir in the minced garlic, oregano, and chili flakes into the pan with the onion. Sauté for an additional 1-2 minutes until fragrant and slightly golden.
  3. Add the drained and rinsed canned chickpeas along with the sliced sundried tomatoes. Pour in the coconut milk and tomato paste, then season with salt and pepper. Stir well and bring to a simmer.
  4. Once simmering, reduce the heat to low and cover the pan. Let it simmer for 10-15 minutes, stirring occasionally.
  5. After simmering, add the baby spinach and julienned basil. Stir until the spinach wilts down and becomes green, about 2 minutes.
  6. Serve warm, either on their own or with naan, rice, or couscous.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 44gProtein: 12gFat: 12gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 700mgPotassium: 800mgFiber: 10gSugar: 4gVitamin A: 2000IUVitamin C: 15mgCalcium: 80mgIron: 4mg

Notes

Store leftovers in an airtight container for up to 4-5 days. Freeze for up to 3 months and reheat on low heat with a splash of water or coconut milk.

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