This Marry Me Chickpeas recipe is my vegetarian take on the viral Marry Me Chicken. It is rich, creamy, and full of flavour – the kind of dish that feels date-worthy but comes together in just 15 minutes. Honestly, who could resist tender chickpeas in a luscious sun-dried tomato cream sauce?

I add a little tomato paste to this recipe, and it makes such a difference, deepening the flavour and giving the sauce gorgeous richness. The creamy Tuscan-style sauce is what really brings it all together – with sun-dried tomatoes, cream, parmesan, and fresh basil, all wrapping the chickpeas beautifully. A good pinch of salt and freshly cracked black pepper from my London Chocolate Wood Salt Shaker & Pepper Mill is the finishing touch that balances everything perfectly.

Serve with toasted bread to soak up the sauce and a side of greens for freshness. It’s a quick, cosy meal that works just as well for weeknights as it does for special occasions. Enjoy this vegetarian twist on the viral Marry Me Chicken.

Ingredients:

• 3 tablespoons sun-dried tomato oil (use the oil from the sun-dried tomatoes jar, or substitute with olive oil)  
  
• 1 white onion, diced
  
• 3 garlic cloves, peeled and minced
  
• 2 teaspoons tomato paste
  
• ½ cup (100 g) sun-dried tomatoes, chopped
  
• 1 can chickpeas, drained
  
• 1 teaspoon smoked paprika
  
• ½ teaspoon Italian herbs
  
• 1 teaspoon chilli flakes
  
• 1 cup vegetable stock
  
• ¾ cup double cream
  
• ½ teaspoon salt
  
• ½ teaspoon ground black pepper
  
• ½ cup spinach
  
• ¼ cup parmesan cheese
  
• 2 tablespoons fresh basil leaves, chopped
  

Instructions:

1. Heat the sun-dried tomato oil in a pan. Add the onion and garlic, and sauté until translucent, about 3–4 minutes.
   
2. Stir in the tomato paste, sun-dried tomatoes, smoked paprika, vegetable stock, Italian herbs, and chilli flakes. Bring to a boil.
   
3. Add the cream, chickpeas, salt, pepper, and spinach. Stir to combine, then cover and cook for 3 minutes to let the flavours come together.
   
4. Remove from the heat, stir in the parmesan cheese, and sprinkle with fresh basil leaves. Serve warm.