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A close-up shot showing the velvety orange-red sauce and plump chickpeas of the Marry Me Creamy Chickpeas skillet.

Marry Me Creamy Chickpeas: The Ultimate One-Pan Vegetarian Comfort Food

These Marry Me Creamy Chickpeas feature plump simmered garbanzo beans in a velvety, pale orange-red sun-dried tomato cream sauce. A 30-minute vegetarian dinner that is rich, savory, and perfect for dipping charred sourdough bread.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: Italian-American, Vegetarian
Calories: 415
Ingredients Equipment Method Notes

Ingredients
  

Recipe Ingredients
  • 2 cans (15 oz / 425g) Chickpeas Drained and rinsed
  • 1 tbsp (15ml) Extra Virgin Olive Oil
  • 3 cloves Garlic Minced
  • 1/2 cup (120ml) Sun-Dried Tomatoes Oil-packed, julienned
  • 1 cup (240ml) Heavy Cream
  • 1/2 cup (120ml) Vegetable Broth
  • 1/2 cup (50g) Parmesan Cheese Finely grated
  • 2 cups (60g) Fresh Baby Spinach
  • 1 tsp (2g) Red Pepper Flakes
  • 1/4 cup (10g) Fresh Basil Small leaves
  • 1 thick slice Sourdough Bread Charred

Equipment

  • 1 Cast-Iron Skillet 10-inch size is ideal for even simmering.
  • 1 Fine Grater For finely grating the parmesan cheese.

Instructions
 

Preparation
  1. Heat olive oil in a cast iron skillet. Add garlic and sun-dried tomatoes, sautéing until fragrant (1-2 minutes).
  2. Add chickpeas and vegetable broth. Simmer for 5-7 minutes until chickpeas are plump and tender.
  3. Stir in heavy cream and red pepper flakes. Simmer on low for 3-4 minutes until the sauce is thick and velvety.
  4. Fold in the spinach and half the parmesan until the greens are dark green and wilted.
  5. Top with remaining parmesan, fresh basil, and more red pepper flakes. Serve with charred sourdough.

Notes

Ensure you use oil-packed sun-dried tomatoes for the best flavor and gloss.
Always freshly grate your parmesan to ensure it melts smoothly into the cream sauce.
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