Marry Me Chickpeas is a creamy, dreamy plant-based stew simmered in a rich sun-dried tomato and cashew sauce. Infused with garlic, thyme, red pepper flakes, and finished with fresh baby spinach and basil, this dish is hearty, flavorful, and perfect for pairing with pasta, rice, or crusty bread. It’s a warm, comforting, and wholesome meal that’s both satisfying and completely dairy-free.
Why You’ll Love This Recipe
This chickpea stew is indulgent without being heavy. The cashew cream brings a luxurious texture, while the sun-dried tomatoes deliver bold, tangy flavor. It’s easy to prepare with simple pantry staples, and it’s naturally vegan and gluten-free. Whether you’re new to plant-based eating or a long-time fan, this recipe will win you over with its richness, simplicity, and depth of flavor.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
raw cashews, soaked 4 to 8 hours
vegetable broth
olive oil
garlic cloves, minced
dried thyme
crushed red pepper flakes
canned chickpeas, drained and rinsed
sun-dried tomatoes, julienne cut
baby spinach
fresh basil, chopped
salt
pepper
Directions
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Place the soaked and drained cashews into a blender with 1 cup of vegetable broth. Blend until completely smooth. Set aside.
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Heat olive oil in a large skillet over medium heat.
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Add minced garlic, dried thyme, and crushed red pepper flakes. Sauté for about 1 minute, stirring constantly, until fragrant.
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Pour in the cashew cream mixture along with the remaining 1 cup of vegetable broth, chickpeas, and sun-dried tomatoes.
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Raise the heat and bring the mixture to a boil. Then reduce the heat to low and simmer for 10 minutes, stirring frequently. Allow the sauce to thicken to a creamy consistency. If it becomes too thick, add a splash of water.
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Stir in the baby spinach and continue simmering for 2 minutes until wilted.
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Remove from heat and stir in the fresh chopped basil.
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Season with salt and pepper to taste.
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Serve hot over pasta, rice, or with crusty bread.
Servings and timing
Servings: 4
Prep time: 10 minutes
Cook time: 15 minutes
Soaking time: 4 hours (for cashews)
Total time: 4 hours 25 minutes
Variations
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Nut-free version: Replace cashew cream with unsweetened oat cream or coconut cream for a similar texture.
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Spicy twist: Add more crushed red pepper flakes or a spoonful of harissa for added heat.
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Mushroom lover’s version: Sauté sliced mushrooms with the garlic for extra umami.
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Add grains: Stir in cooked quinoa or farro for a heartier one-pot meal.
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Tomato boost: Add a tablespoon of tomato paste to deepen the flavor.
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Herb variations: Swap basil for parsley or cilantro depending on your flavor preference.
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Cheesy topping: Sprinkle with vegan Parmesan or nutritional yeast before serving.
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Leafy green swap: Use kale or Swiss chard instead of spinach.
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Smoky flavor: Add a pinch of smoked paprika or a dash of liquid smoke.
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Make it a soup: Add extra broth for a thinner consistency and serve as a stew-like soup.
Storage/Reheating
To store: Let cool completely, then transfer to an airtight container. Store in the refrigerator for up to 4 days.
To freeze: Freeze in individual portions in freezer-safe containers for up to 2 months. Thaw in the refrigerator overnight before reheating.
To reheat: Warm gently in a skillet over low heat, adding a splash of broth or water to loosen the sauce. Microwave in 30-second intervals at 50% power, stirring in between.
FAQs
What are “Marry Me” chickpeas?
The term “marry me” refers to the dish being so irresistibly good, someone might propose after tasting it. It’s inspired by “Marry Me Chicken,” but made vegan.
Can I use canned chickpeas instead of cooking from dry?
Yes, this recipe is designed for canned chickpeas. Just drain and rinse them well.
What if I forgot to soak the cashews?
Quick-soak them by boiling for 10–15 minutes, then drain and rinse before blending.
Can I use spinach from frozen?
Yes, thawed frozen spinach works. Squeeze out excess moisture before adding it to the pan.
Can I substitute the sun-dried tomatoes?
Roasted red peppers or cherry tomatoes are good substitutes, but the flavor will be milder.
Is this dish gluten-free?
Yes, all ingredients are naturally gluten-free. Just be sure your broth is certified gluten-free.
How can I make it oil-free?
Sauté the garlic and spices in a splash of vegetable broth instead of oil.
What type of basil should I use?
Fresh sweet basil is best for this recipe. Avoid dried basil, as it won’t give the same aromatic freshness.
Can I serve this cold?
This dish is best served warm, but leftovers can be eaten cold or at room temperature in grain bowls.
What’s the best way to blend cashews without a high-speed blender?
Soak them overnight or boil them to soften, then blend in small batches with extra liquid for smoothness.
Conclusion
Marry Me Chickpeas is a creamy, comforting, and flavor-packed dish that’s sure to impress. With its velvety cashew-tomato sauce, hearty chickpeas, and fragrant herbs, it hits all the right notes—rich, satisfying, and completely plant-based. Whether you’re new to vegan cooking or looking for your next go-to comfort meal, this recipe is one you’ll want to make again and again.
