Marry Me Chickpeas
With creamy, cheesy taste right out of Italy, these marry me chickpeas are a one-skillet dinner recipe that’s perfect for busy nights.
Servings 6
Calories 214kcal
Ingredients
- 1 tablespoon olive oil
- ½ large white onion chopped
- 3 garlic cloves minced
- 1 tablespoon unsalted butter or vegan butter
- 1 teaspoon dried Italian seasoning
- ¾ teaspoon smoked paprika
- ¼ teaspoon red pepper flakes
- ¼ teaspoon salt plus more to taste
- ½ teaspoon freshly cracked black pepper plus more to taste
- ½ teaspoon garlic powder
- 28 ounces chickpeas drained and rinsed
- 1 cup low-sodium vegetable broth
- ¼ cup chopped sun-dried tomatoes in oil or dry-packed
- ⅓ cup half-and-half or coconut milk
- ¼ cup grated parmesan cheese or vegan parmesan
Serve With
- Hot cooked rice pasta, or quinoa, to serve
- Toasted crusty bread
Instructions
- Heat a large skillet over medium heat. Add the olive oil and minced onion. Sauté for 4-5 minutes or until the onions are translucent.
- Add the butter and garlic and cook for 30 seconds -1 minute or until fragrant.
- Add the Italian seasoning, paprika, pepper flakes, salt, black pepper, and garlic powder and toast, stirring frequently, for 30 seconds or until fragrant.
- Add the drained and rinsed chickpeas, sun-dried tomatoes, and vegetable broth. Increase the heat to medium-high and bring it to a simmer. Cover the pot, reduce the heat to medium-low, and simmer for 10 minutes.
- Stir in the half-and-half and parmesan cheese until combined. Bring back to a low simmer and cook for 2-3 minutes, stirring frequently, until the cheese is melted and the sauce is thick and spoonable.
- Season the chickpeas to taste with salt and pepper. Serve hot as a side dish or as a main, over hot rice, pasta, or quinoa, with toasted, crusty bread for dipping.
Notes
- For a cheesier dish: If you want a creamier, cheesier texture, increase the half-and-half to ½ a cup and the parmesan to ⅓ cup. You could also use heavy cream in place of half-and-half.
- Adjusting the temperature: You’ll need to adjust the temperature of the skillet a few times while making it. This is so that the end result has a creamy texture and the cheese doesn’t burn.
- Make it vegan: Replace the half-and-half with coconut milk to get the same, rich texture and use vegan butter and parmesan.
Nutrition
Calories: 214kcal | Carbohydrates: 24g | Protein: 9g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 554mg | Potassium: 415mg | Fiber: 7g | Sugar: 3g | Vitamin A: 357IU | Vitamin C: 3mg | Calcium: 116mg | Iron: 2mg
