Marry Me Chickpeas Recipe

Name: Marry Me Chickpeas
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 1 tablespoon Grape Seed Oil or Olive Oil, or as needed; 2 Cloves Garlic, chopped; 1 Shallot, chopped; 1 teaspoon Smoked Paprika, or more to taste; 1 teaspoon Dried Oregano; ¼ teaspoon Salt; ¼ teaspoon Red Pepper Flakes; 2 tablespoon Tomato Paste; 1/3 Cup chopped Sun-Dried Tomatoes in Oil; 2 (15 ounce) Cans Chickpeas; 2 tablespoon Lemon Juice; 1 Cup Vegetable Broth; 1 Cup Coconut Milk

Cook Time: 15 minutes

Ingredients:

1 tablespoon grapeseed oil or olive oil, or more as needed
2 cloves garlic, chopped
1 shallot, chopped
1 teaspoon smoked paprika, or more to taste
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon red pepper flakes
2 tablespoons tomato paste
1/3 cup chopped sun-dried tomatoes in oil
2 (15 ounce) cans chickpeas
2 tablespoons lemon juice
1 cup vegetable broth
1 cup coconut milk

Directions:

Heat oil in a cast iron skillet over medium heat.
Add chopped shallots and garlic to the skillet. Cook for 1 to 2 minutes until fragrant.
Stir in smoked paprika, oregano, salt, and red pepper flakes. Cook and stir for 1 minute to toast the spices.
Add tomato paste, sun-dried tomatoes, and chickpeas. Stir well to coat the chickpeas evenly with the mixture.
Pour in vegetable broth and add lemon juice. Cover the skillet and simmer for 10 minutes. If the mixture becomes too thick, add a little more broth.
Stir in the coconut milk, mix well, and remove from heat.

Nutrition Facts (per serving):

Calories: 541
Total Fat: 22g (29% of daily value)
Saturated Fat: 12g (59% of daily value)
Cholesterol: 0mg (0% of daily value)
Sodium: 355mg (15% of daily value)
Total Carbohydrate: 69g (25% of daily value)
Dietary Fiber: 18g (65% of daily value)
Total Sugars: 13g
Protein: 22g (43% of daily value)
Vitamin C: 18mg (20% of daily value)
Calcium: 142mg (11% of daily value)
Iron: 9mg (50% of daily value)
Potassium: 1084mg (23% of daily value)

Servings: 4

Note: Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Story Behind Marry Me Chickpeas

The Marry Me Chickpeas recipe has emerged as a modern comfort food favorite, blending the simplicity of pantry staples with rich, indulgent flavors. Despite its playful name, the dish is believed to have been created in contemporary American kitchens during the rise of plant-based cooking. The name suggests a dish so irresistible that it could inspire a marriage proposal, highlighting the recipes focus on bold flavor and satisfying textures. Chickpeas, the main ingredient, have been a staple in Mediterranean and Middle Eastern cuisines for centuries, offering a hearty, protein-packed base that adapts well to creamy, spiced sauces.

Regional Variations and Influences

While the dish is primarily considered American, it carries clear influences from Mediterranean and South Asian cuisine. Sun-dried tomatoes evoke Italian and Greek flavors, while the use of smoked paprika hints at Spanish inspiration. Coconut milk, more commonly associated with Southeast Asian cooking, adds a velvety texture and mild sweetness that balances the spices. Some regional versions incorporate local vegetables or different spice blends, such as curry powder in the southern United States or a touch of zaatar in Middle Eastern adaptations, creating subtle but noticeable variations.

Distinguishing Features

Unlike traditional chickpea stews or hummus-based dishes, Marry Me Chickpeas combines a rich, slightly tangy tomato-coconut sauce with whole chickpeas, giving it a creamy yet chunky texture. The inclusion of smoked paprika and sun-dried tomatoes provides a deep, savory flavor that differentiates it from simpler curries or bean-based entrees. It is also faster to prepare than many slow-cooked legume dishes, making it ideal for a weeknight dinner without sacrificing depth of flavor.

Serving Occasions

This dish is typically served as a main course over rice, couscous, or even quinoa. It is popular in home dining settings, casual dinner parties, and vegetarian-friendly gatherings. Because of its hearty, comforting nature, it also appears on menus of modern American bistros that focus on seasonal and plant-based ingredients. Leftovers are often enjoyed for lunch the following day, as the flavors continue to meld, making it a versatile and practical choice for busy households.

Interesting Facts

Despite its playful name, there is no historical connection to weddings; the title reflects the dish's perceived romantic appeal due to its irresistible flavor.
Chickpeas used in this recipe are high in protein and fiber, making it a nutritionally dense vegetarian option.
The combination of sun-dried tomatoes and coconut milk is unusual in traditional chickpea recipes, demonstrating creative fusion cuisine.
Smoked paprika is often adjusted to taste, allowing cooks to control the heat and smokiness, making the recipe adaptable to different palates.
The recipes quick 25-minute preparation time makes it part of the growing trend of fast, flavorful plant-based meals.

FAQ about Marry Me Chickpeas Recipe

Yes, you can use dried chickpeas. If using dried chickpeas, soak them overnight and cook them until tender, about 40 minutes in a pressure cooker or 1-2 hours on the stove before using them in the recipe.

Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the dish for up to 3 months. To reheat, simply microwave or heat on the stove with a splash of water or broth to thin out the sauce.

Yes, this dish can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors may even develop further as it sits. Reheat on the stove or in the microwave before serving.

Yes, you can substitute coconut milk with other creamy alternatives like heavy cream, cashew cream, or even plain yogurt. However, keep in mind that the flavor and texture may change slightly.

Yes, you can adjust the spiciness by adding more or less red pepper flakes. If you prefer a milder dish, you can reduce the amount of pepper flakes or omit them entirely.

Yes, you can serve this dish over couscous, quinoa, or even a bed of greens like spinach or kale for a lighter option.

This recipe is already vegan. Just ensure that any substitutes like coconut milk or vegetable broth are plant-based to maintain its vegan status.

If the sauce becomes too thick, simply add a bit more vegetable broth or water to reach your desired consistency.

Yes, you can freeze this dish for up to 3 months. Make sure to store it in an airtight container. To reheat, thaw in the refrigerator overnight and then warm it up on the stove or in the microwave.

Comments

Karen Lopez

11/16/2024 03:39:09 PM

I absolutely enjoyed this dish - the blend of smoked paprika and sun-dried tomatoes along with the creamy coconut milk sauce was delightful. I had just the right amount of ingredients to make a half portion and was eagerly looking forward to having some leftovers for lunch today.

Nicholas Harris

03/09/2025 06:41:48 AM

I recently made a dish that I enjoyed, but felt it needed a little extra kick. So, I decided to whip up a delicious sauce to elevate the leftovers. The recipe for the sauce is as follows: Ingredients: - 1 tbsp oil (vegetable or coconut oil) - 1-2 tbsp Red Thai curry paste (adjust to your preferred level of heat) - 1 tbsp tomato paste - 1 cup coconut milk (stirred) - ½ tsp chili flakes - Optional: splash of lime juice Instructions: 1. Heat the oil in a saucepan over medium heat. 2. Add the curry paste and tomato paste, stirring constantly for 1-2 minutes to enhance the flavors and darken the paste slightly. 3. Slowly pour in the coconut milk while stirring to ensure smooth incorporation. 4. Simmer for 5-10 minutes, stirring occasionally, until the sauce thickens to your desired consistency. 5. Adjust the seasoning by adding salt, soy sauce/fish sauce, a bit of sugar for balance, and more chili for extra heat. 6. Optional: Finish the sauce with a squeeze of lime juice or a sprinkle of fresh chopped cilantro. I found this sauce to be a delightful addition to my dish, adding depth and flavor. I highly recommend trying it out to elevate your meal to the next level.

Gregory Hall

08/23/2023 08:40:17 PM

I used 1 pound of dried chickpeas and cooked them for 40 minutes with a quick release in the Instant Pot. I followed the recipe exactly except for omitting the sun-dried tomatoes. The dish turned out very flavorful!

Samantha Jones

12/14/2023 01:05:01 PM

This recipe is simple to prepare, but it could use a bit more flavor. I'm not entirely sure what it's missing, but next time I might experiment by adding extra red pepper flakes and a touch of curry for a more robust taste. I would definitely give it another try.

Sandra Edwards

05/18/2023 11:20:44 AM

Here is the rewritten review: I absolutely adore this recipe. I might have gone a bit heavy on the sun-dried tomatoes and smoked paprika (it packs quite a spicy punch) but it turned out to be incredibly tasty. I opted for using dry chickpeas that I soaked overnight and then cooked in the morning, which added a couple of extra steps, but nothing too challenging. The most significant change I made was swapping 0% fat yogurt for coconut milk. This alteration made a noticeable difference - the yogurt introduced a subtle tangy flavor, resulting in a more saucy consistency rather than the dry texture shown in the photo. I believe this will work well since I plan to serve it over rice. Perhaps next time, I'll halve the yogurt to thicken it up a bit. We'll see how it turns out! The taste, however, is outstanding! Additionally, I appreciate that it's a hearty and satisfying meatless main dish. I also pondered whether adding a few handfuls of baby spinach or kale right at the end could be a great addition...

Linda Baker

04/05/2024 10:27:56 PM

Amazing! I added a little extra smoked paprika for an extra kick, and it turned out so tasty. It was a hit with everyone. If you prefer a milder flavor, just add a pinch of baking soda and mix it in.

Amanda Thompson

02/11/2024 02:31:44 AM

Great combination of flavors! I made some substitutions due to missing ingredients - used chopped tomatoes instead of sun-dried, Cajun seasoning instead of red pepper flakes, water instead of broth, and a touch of liquid smoke along with regular paprika. I served it over couscous as my husband cannot have rice, and he devoured the whole dish!

Margaret Torres

06/22/2023 01:43:15 AM

I let it simmer for 10 minutes after adding the coconut milk to thicken the sauce, and I didn't make any other changes. The dish turned out really delicious!

Anna Harris

07/06/2023 10:32:38 PM

I really liked it. The recipe was straightforward and easy to follow. I made a couple of adjustments, such as rinsing the beans before adding them and using slightly less than a cup of coconut milk to cater to the preferences of my family members. Despite these changes, the dish turned out delicious, and I am already thinking about making it for the upcoming church potluck.

David Campbell

06/11/2024 12:45:50 PM

I absolutely adore this recipe! It's truly wonderful. I made a few adjustments by including an extra medium onion, boosting the paprika with 1 teaspoon of smoked paprika and 1 teaspoon of sweet paprika, and topped it off with fresh parsley and black pepper. Delicious!

Thomas Sanchez

09/14/2023 09:22:28 PM

I enjoyed everything.

Michael Nguyen

09/03/2024 12:46:28 AM

I thoroughly enjoyed this dish! Although the recipe didn't mention draining the chickpeas, it appeared to have excess moisture. I simmered it for a longer period to reduce some of the extra liquid. I would rate it 4.5 stars. It tasted even better the following day. I didn't make any modifications - this recipe is a keeper for me. Thanks for sharing it! :)

Betty Carter

06/28/2024 02:58:22 PM

Maybe there are a bit too many chickpeas in this dish. Overall, it's somewhat dull and lacking excitement.

Paul Smith

10/08/2024 08:31:41 AM

Absolutely adored it!