Description
Marry Me Chickpeas are simmered in a creamy, flavor-packed sun-dried tomato and cashew sauce with baby spinach and fresh basil. This rich, dairy-free dish is perfect served over rice, pasta, or crusty bread for a comforting and satisfying plant-based meal.
Ingredients
- ½ cup raw cashews, soaked 4 to 8 hours, drained and rinsed
- 2 cups vegetable broth, divided
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- ½ teaspoon dried thyme
- ¼ teaspoon crushed red pepper flakes
- 2 (15.5-ounce / 439g) cans chickpeas, drained and rinsed
- ½ cup julienne-cut sun-dried tomatoes
- 2 cups baby spinach
- ½ cup chopped fresh basil
- Salt and pepper, to taste
Instructions
- Place soaked cashews and 1 cup of vegetable broth into a blender. Blend until smooth and creamy. Set aside.
- Heat olive oil in a large skillet over medium heat. Add garlic, thyme, and red pepper flakes. Sauté for about 1 minute, stirring constantly, until fragrant.
- Add the blended cashew mixture, remaining 1 cup of broth, chickpeas, and sun-dried tomatoes. Bring to a boil, then reduce heat and simmer for 10 minutes, stirring frequently until thick and creamy. Add a splash of water if it thickens too much.
- Stir in the baby spinach and cook for 2 more minutes until wilted.
- Remove from heat and stir in chopped basil. Season with salt and pepper to taste.
- Serve warm over rice, pasta, or with crusty bread.
Notes
- Soak the cashews in advance for a creamy, smooth sauce. Quick soak method: boil for 15 minutes if short on time.
- This dish thickens as it sits—add a splash of water or broth when reheating.
- Try it over mashed potatoes, couscous, or quinoa for variation.
- Adjust red pepper flakes to control heat level.
Nutrition
- Serving Size: 1 serving
- Calories: 464
- Sugar: 6g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 10g
- Protein: 17g
- Cholesterol: 0mg
