Creamy 15-minute marry me chickpeas

Name: Creamy 15-minute marry me chickpeas
Prep time: 15 min
Total time: 15 min
Yield: 3
Cuisine: International
Ingredients: 2 packages canned chickpeas; 1 onion; 2 cloves garlic; 2 oz sun-dried tomatoes; 2 tbsp tomato paste; 0.88 cup vegetable broth; 7 oz light crème fraîche; 2 oz Parmesan cheese (grated); 2 tbsp olive oil; 0.5 tsp dried thyme; 0.5 tsp chili flakes (optional); 1.7 oz baby spinach; salt; pepper

Based on 8 ratings

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Carolin Roitzheim

Food Editor at Kitchen Stories

"Creamy, spicy, filling, and simply irresistible! This chickpea skillet is our meatless answer to the food trend “Marry Me Chicken.” And the best part: It’s ready in just 15 minutes. Perfect for your lunch break or a quick dinner that satisfies without weighing you down. Chickpeas provide plant-based protein and leave you feeling full and nourished without the dreaded food coma. The idea wasn’t ours alone: The community has uploaded this recipe in similar form again and again through our recipe importer – reason enough for us to now serve you our version of Marry Me Chickpeas. Tip: If you like, you can also add fresh cherry tomatoes, a little more cheese, and fresh herbs for that extra freshness and flavor."

Difficulty

Easy 👌

Preparation

15 min

Baking

0 min

Resting

0 min

Ingredients

2Servings

MetricImperial

320 g

⅔

1⅓ cloves

40 g

1⅓ tbsp

133⅓ ml

133⅓ g

40 g

Parmesan cheese (grated)

1⅓ tbsp

olive oil

⅓ tsp

dried thyme

⅓ tsp

chili flakes (optional)

33⅓ g

baby spinach

salt

pepper

Utensils

cutting board, knife, frying pan (large), sieve

Nutrition per serving

Cal796

Fat36 g

Protein33 g

Carb86 g

Step 1/3
- ⅔ onion
- 1⅓ cloves garlic
- 40 g sun-dried tomatoes
- 1⅓ tbsp olive oil
- 1⅓ tbsp tomato paste
- 133⅓ ml vegetable broth
- cutting board
- knife
- frying pan (large)
Peel and finely dice onion and chop garlic. Roughly chop sun-dried tomatoes. Heat olive oil in a large skillet over medium heat. Sauté onion and garlic for approx. 3 min. until softened. Add tomato paste and sun-dried tomatoes and sauté for approx. 1–2 min. more. Then deglaze with vegetable stock.
Step 2/3
- 320 g canned chickpeas
- 133⅓ g light crème fraîche
- 40 g Parmesan cheese (grated)
- ⅓ tsp dried thyme
- ⅓ tsp chili flakes (optional)
- salt
- pepper
- sieve
Rinse and drain chickpeas. Add chickpeas to the skillet along with light crème fraîche, ¾ of Parmesan, thyme, and chili flakes to taste. Stir well and let simmer over low heat for approx. 5–7 min. until the sauce is creamy. Season with salt and pepper.
Step 3/3
- 33⅓ g baby spinach
Fold baby spinach into the sauce and let it wilt for approx. 1–2 min. To serve, top with extra Parmesan and, if desired, a sprinkle of chili flakes.
Enjoy your meal!