Marry Me Chickpeas – Running on Real Food
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Marry Me Chickpeas – Running on Real Food

ByRiven

Creamy Marry Me Chickpeas with spinach, sun dried tomatoes, miso cashew cream and basil. These are super easy to make in one pan and sure to be an absolute hit!

Creamy marry me chickpeas with sun dried tomatoes and spinach served in a white bowl with a spoon

Ingredients You’ll Need

Below is a quick overview of what you’ll need to make the recipe and any substitutions you can make. Use the recipe card with the full list of ingredients and measurements at the bottom of the post when you’re ready to make the recipe.

Overhead view of ingredients for creamy marry me chickpeas including chickpeas soaked cashews sun dried tomatoes tomato paste miso paste vegetable broth red onion garlic fresh basil dried oregano and chili flakes arranged on a countertop
  • Cashews: Use raw cashews and soak them in boiled water to make the creamy sauce.
  • Chickpeas: You can use canned chickpeas or cook from dried. If you’re using canned, use 2 19oz. cans or 2-3 14oz. cans. The amount doesn’t have to be exactl
  • Sun Dried Tomatoes: You can use dried sun dried tomatoes or packed in oil. I used sun dried tomatoes packed in oil and used the oil to cook the onions for more flavour!
  • Chili Flakes: The recipe calls for 1/2 tsp but you can reduce that if you’re sensitive to spice.
  • Onion: White, yellow or red onion or even shallot are all suitable.
  • Broth: Any vegetable broth such as carton or cube works.
  • Basil: Fresh basil is best! No need to be exact on the amount, add it to your hearts desire.
  • Spinach: The spinach is optional but I think it adds to the recipe. Kale would also work.

Substitutions and Variations

  • Using Other Beans: This recipe would also be yummy with white beans (cannellini beans) or butter beans!
  • Orzo: Cook 2 cups al dente orzo separately then stir in the cooked orzo, broth and cashew cream all at the same time.
  • Tomatoes: You could use roasted cherry or grape tomatoes instead of sun dried tomatoes but the flavour will be milder. I suggest using the sun dried if you can!
  • Cashew Alternative: Use 1 can of light or full-fat coconut milk to replace blended cashew and water.
  • Miso Paste: You can substitute 1-2 tsp nutritional yeast and a pinch of salt to help replicate the umami flavour of miso but miso is the best!
  • Mushrooms: Add sliced mushrooms after the onions have softened and cook for 5-7 minutes until they release moisture and beign to brown, then continue with the recipe. Cremini, white button, shiitake or oyster mushrooms would work. You could also cook them separately to avoid anything getting soggy, then mix them in at the end.

Notes from Deryn

  • If you’re using dried sun dried tomatoes, re-hydrate in hot water until softened. If you’re using sun dried tomatoes packed in oil, use some of the oil to cook the onions and drain off the rest.
  • If you have a high-speed blender, cashews can be soaked in boiled water for 10 minutes while you prep the rest of the ingredients and start cooking the onion. If you do not have a high-speed blender, you may want to soak them a little longer for a smoother sauce.
  • If you’re storing leftovers, the sauce will thicken after it cools. You can still enjoy as is, or stir in a little broth or water when you reheat it.
  • Do not rinse the chickpeas. The starch helps naturally thicken the sauce.

How to Make Marry Me Chickpeas

Top down view inside a blender containing a smooth pale cashew cream with small air bubbles after blending soaked cashews and broth
  1. Soak cashews in boiled water for 10-30 min. Drain, then add to a high powered blender with 1 cup of fresh water, miso and a pinch of salt. Blend until creamy and smooth.
Diced red onion sautéing in olive oil in a large nonstick skillet with pieces beginning to soften and turn translucent as they are stirred with a wooden spoon
  1. In a large skillet, heat 1 tbsp olive oil over medium heat.  When hot, add onions.  Season with salt and pepper.  Cook for 4-6 min, stirring often, until tender and golden.
Softened red onion cooking in a skillet with minced garlic red chili flakes and tomato paste creating a deep red fragrant base for the sauce
  1. Add tomato paste, garlic, oregano and red pepper flakes. Cook for 2-3 min, stirring often, until fragrant and tomato paste is toasted.
Cooked chickpeas and sliced sun dried tomatoes in a skillet with an onion mixture being stirred together as the flavors combine
  1. To the skillet, add chickpeas, sun-dried tomatoes and broth. Bring to a simmer.  Cook for 4-6 min, stirring occasionally, until slightly reduced.
Creamy chickpea sauce simmering in a skillet with sun dried tomatoes and wilted spinach showing a thick glossy texture
  1. Reduce heat to low. Stir in cashew cream, spinach, if using and basil. Season with salt and pepper, to taste. Enjoy your yummy, creamy, “marry me” chickpeas!

Frequently Asked Questions

Can I used cooked chickpeas instead of canned?

Yes. You can use 3-4 cups cooked beans instead of canned.

Are Marry Me Chickpeas gluten-free?

Yes, this recipe is gluten-free as written.

Can I make this without cashews?

Yes. You can substitute one can of light coconut milk for the soaked and blended cashews but note it will have a hint of coconut flavour.

How long does this recipe keep in the fridge?

You can store leftover marry me chickpeas in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave.

Can you freeze marry me chickpeas?

You can but the texture is definitely best fresh. If frozen, thaw in the fridge and stir well after reheating.

White bowl filled with creamy marry me chickpeas coated in a rich cashew based sauce with sun dried tomatoes and spinach ready to serve

If you try this Marry Me Chickpeas recipe, don’t forget to leave a comment and a ⭐⭐⭐⭐⭐ rating in the comment section below. It helps others who are thinking of making the recipe, and I love to hear from you. Thanks for trying my recipes! – Deryn

Prevent your screen from going dark

  • Soak and Blend Cashews: Bring ~2 cups water to a boil in a kettle or stovetop. Pour the hot water over ¾ cup raw cashews in a bowl and let soak for 10-30 minutes or up to an hour. Drain cashews, then add to a high powered blender with 1 cup of fresh water, miso and a pinch of salt. Blend until creamy and smooth. Set aside.

    ¾ cup raw cashews, 1 tsp light miso paste

  • Cook Onion: In a large skillet, heat 1 tbsp olive oil (or oil from sun dried tomato) over medium heat. When hot, add onions. Season with salt and pepper. Cook for 4-6 min, stirring often, until tender and golden.

    1 tbsp olive oil or oil from sun dried tomatoes, 1 medium onion

  • Cook Seasonings: Add tomato paste, garlic, oregano and red pepper flakes. Cook for 2-3 min, stirring often, until fragrant and tomato paste is toasted.

    4 cloves garlic, 2 tbsp tomato paste, 1 tsp dried oregano, ½ tsp red pepper flakes

  • Cook Chickpeas: To the skillet, add chickpeas (drain them but do not rinse), sun-dried tomatoes and broth. Bring to a simmer. Cook for 4-6 min, stirring occasionally, until slightly reduced.

    ½ cup sun dried tomatoes*, 2 cans cans chickpeas, drained but not rinsed, 1 cup vegetable broth

  • Finish Chickpeas: Reduce heat to low. Stir in cashew cream, basil and spinach, if using. Season with salt and pepper, to taste.

    1 handful fresh basil, 2 cups baby spinach

If you’re using dried sun dried tomatoes, re-hydrated in hot water until soft. If you’re using sun dried tomatoes packed in oil, use some of the oil to cook the onions and drain off the rest.
If you have a high-speed blender, cashews can be soaked in boiled water for 10 minutes while you prep the rest of the ingredients and start cooking the onion. If you do not have a high-speed blender, you may want to soak them a little longer for a smoother sauce.
Makes approx. 5 heaping cup servings ~1.25 cup each. These would be meal-sized or a large side dish serving. You can reduce the serving size to about 1/2 cup to make around 10 servings.

Serving: 1serving, Calories: 401kcal, Carbohydrates: 53g, Protein: 18g, Fat: 15g, Saturated Fat: 2g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 7g, Sodium: 321mg, Potassium: 1067mg, Fiber: 13g, Sugar: 14g, Vitamin A: 1516IU, Vitamin C: 13mg, Calcium: 109mg, Iron: 7mg

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