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A rustic cast iron skillet filled with Marry Me Creamy Chickpeas. The glossy, light-orange sauce coats the chickpeas, with visible strips of sun-dried tomato and wilted spinach. A slice of crusty bread is dipped into the side.

Marry Me Creamy Chickpeas: The Ultimate One-Pan Dinner

This Marry Me Creamy Chickpeas recipe features tender chickpeas in a luscious, garlicky sun-dried tomato cream sauce with spinach and basil. A decadent, proposal-worthy one-pan vegetarian dinner ready in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: American, Italian-American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp Olive Oil
  • 1 Shallot finely chopped
  • 4 cloves Garlic minced
  • 1/2 tsp Crushed Red Pepper Flakes or more, to taste
  • 1/2 cup Sun-Dried Tomatoes in Oil julienne-cut, drained
  • 1/2 tsp Dried Oregano
  • 1 cup Vegetable Broth (240ml)
  • 1 cup Heavy Cream (240ml)
  • 2 cans Chickpeas (15-ounce) rinsed and drained
  • 5 oz Fresh Spinach (about 5 cups, packed)
  • 1/2 cup Grated Parmesan Cheese freshly grated
  • 1/4 cup Fresh Basil Leaves torn
  • Ground Black Pepper to taste
  • Crusty Bread for serving

Equipment

  • 1 Large Cast Iron Skillet (10-12 inches)
  • 1 Chef's Knife
  • 1 Cutting Board

Method
 

  1. Heat olive oil in a large skillet over medium heat. Add the shallot and cook until softened, about 2-3 minutes. Add the minced garlic and crushed red pepper flakes and cook for 30 seconds more until fragrant.
  2. Stir in the sun-dried tomatoes and dried oregano. Cook for 1 minute to let the flavors bloom.
  3. Pour in the vegetable broth, scraping the bottom of the pan. Bring to a simmer, then reduce heat to low. Stir in the heavy cream and let it gently simmer for 3-5 minutes to thicken slightly.
  4. Add the rinsed chickpeas to the sauce. Add the spinach in handfuls, stirring until each batch is wilted.
  5. Remove the skillet from the heat. Stir in the Parmesan cheese until melted and smooth. Season with black pepper. Garnish with torn fresh basil and serve immediately with toasted crusty bread.

Notes

Use oil-packed sun-dried tomatoes for the best flavor and texture.
Freshly grate your Parmesan cheese for the smoothest, creamiest sauce.
Serve immediately for the best consistency, as the sauce will thicken as it cools.