Marry Me Chickpeas
These chickpeas are a delightful blend of spices and creamy goodness that’ll make you swoon. I love how they come together in a way that feels both comfortin...
You know those recipes that just feel like a warm hug in a bowl?
This is one of them for me.
I first stumbled upon this dish while experimenting with flavors in my kitchen, and it quickly became a go-to for cozy nights in.
The blend of spices and creamy chickpeas is not just comforting; it’s a reminder that simple ingredients can create magic.
Plus, it’s such a crowd-pleaser; I can’t tell you how many times friends have begged for the recipe!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Canned chickpeas are a lifesaver for quick meals. You can also use dried ones, but make sure to soak and cook them beforehand. Full-fat coconut almond milk adds a lovely creaminess that balances the spices beautifully. If you want to switch things up, try adding different greens like kale or chard instead of spinach!
Tips & Notes
- •I like to make a big batch and enjoy the leftovers for lunch throughout the week - they taste even better the next day!
- •If you want to add a bit of crunch, toss in some roasted chickpeas on top before serving.
Recipe Variations
- •Sometimes I’ll add diced tomatoes or red bell peppers for extra sweetness and color.
- •If you’re feeling adventurous, a splash of soy sauce or tamari adds a nice umami punch!
Storage & Freezing
Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water or coconut almond milk if it thickens up too much.
Frequently Asked Questions
Can I make this dish spicier?
Absolutely! You can add a pinch of cayenne pepper or some fresh chili for a kick.
What can I serve with Marry Me Chickpeas?
I love pairing it with brown rice or quinoa, but it’s also lovely on its own as a hearty stew!
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Ingredients
Instructions
- 1
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until it’s translucent.
- 2
Stir in the minced garlic and cook for another minute, just until fragrant.
- 3
Add the drained and rinsed chickpeas, along with the curry powder, cumin, turmeric, salt, and black pepper. Stir well to coat the chickpeas in the spices.
- 4
Pour in the coconut almond milk and bring the mixture to a gentle simmer. Let it cook for about 15 minutes, allowing the flavors to meld together.
- 5
Add the chopped spinach and stir until wilted, which should take just a couple of minutes.
- 6
Remove from heat and stir in the lemon juice. Taste and adjust seasoning if necessary.
- 7
Serve warm, garnished with fresh cilantro. I love it with some fluffy rice or warm naan!
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