Marry Me Chickpeas with Sun-Dried Tomatoes and Spinach
By Miles Carr
Prep
10 min
Cook
20 min
Total
30 min
Servings
4
Level
Easy
Marry me chickpeas is a 30-minute skillet dinner that I prepare when I don't feel like cooking dinner. Ingredients include chickpeas and sun-dried tomato sauce, with spinach mixed in at the last minute. I prepare the entire dish on one large skillet that I'm happy to wash.
I use oil-packed sundried tomatoes with herbs if possible and add oil from sundried tomatoes to the skillet for flavor. I sauté the shallot and garlic briefly to release their flavors. Constantly stir while toasting the herbs for 1 minute. Cooked garlic can develop a bitter taste that will overpower other flavors in the sauce.
Add vegetable broth to the skillet and stir the browned bits on the bottom of the skillet. Then, simmer the sauce. I advise using Parmesan cheese grated from a block because using packaged Parmesan cheese can make the sauce gritty. Stir in chickpeas and simmer for the full 5 to 7 minutes. Stir in spinach toward the end of the cooking time.
For vegan ingredients, canned coconut milk and nutritional yeast are good choices. Plant-based butter and olive oil are other vegan options. Add sautéed mushrooms and canned artichoke hearts to the sauté pan along with other ingredients. Roasted red peppers are another choice. Consider using red pepper flakes or cayenne pepper for a spicy flavor, if desired.
Why you'll love this recipe
- 1Dinner will be ready in 30 minutes. Some preparation is needed, but most of the cooking is done in a skillet.
- 2One large skillet can be used to cook both the shallots and garlic and the spinach.
- 3Canned chickpeas and dried herbs are cost-effective grocery choices.
- 4No special equipment is needed beyond a large skillet and measuring cups and spoons.
- 5Coconut milk is an ingredient in the dairy-free version.
- 6Cayenne can be used as a substitute for extra red pepper flakes.
Ingredients
- •1 tbsp olive oil
- •1 tbsp unsalted butter (or vegan butter)
- •1 shallot (finely minced)
- •4 cloves garlic (finely minced)
- •⅓ cup sun-dried tomatoes in oil (drained and chopped)
- •1 tsp dried oregano
- •½ tsp dried thyme
- •¼ tsp red pepper flakes (or more, to taste)
- •½ cup vegetable broth
- •¾ cup heavy cream (or full-fat coconut milk)
- •½ cup Parmesan cheese (freshly grated)
- •2 15-ounce cans chickpeas (rinsed and drained)
- •3 cups fresh spinach (packed)
- •salt (to taste)
- •black pepper (to taste)
Instructions
- 1
Melt the butter with the olive oil in a large skillet over medium heat. Add the shallot and garlic, then cook for 1-2 minutes until fragrant.
- 2
Add the sun-dried tomatoes, oregano, thyme, and red pepper flakes. Cook for another minute, stirring constantly.
- 3
Pour in the vegetable broth and scrape up the browned bits from the bottom of the skillet. Bring it to a simmer and reduce for 2-3 minutes.
- 4
Lower the heat and stir in the heavy cream and Parmesan until the sauce is smooth.
- 5
Add the chickpeas, stir to coat them, and simmer gently for 5-7 minutes.
- 6
Stir in the spinach until just wilted. Season with salt and black pepper to taste, then serve immediately.
FAQ
Nutrition (per serving)
485
Calories
Reviews
Pin this recipe
Tap an image to save it to Pinterest.
