Description
These Creamy Tuscan Chickpeas, also known as Marry Me Chickpeas, are saucy, flavor-packed, and protein-rich—all made in one pan and ready in just 30 minutes.
Ingredients
Scale
- 2 tablespoons olive oil (reserved from the sun-dried tomatoes)
- 1 cup (125 g) diced white or yellow onion (from one small onion)
- 4 cloves garlic, minced or pressed
- 1/2 teaspoon kosher salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon ground black pepper
- 3 tablespoons tomato paste
- 1 cup (135 g) sun-dried tomatoes in oil, drained and roughly chopped
- 2 cans (15 ounces each, about 3 cups) chickpeas, drained and rinsed
- 2 cups vegetable broth
- 2 packed cups (70 g) baby spinach
- 1/2 cup (58 g) freshly grated Parmesan cheese
- 1 cup heavy cream or half-and-half
Instructions
- Sauté the aromatics. Heat 2 tablespoons of the reserved olive oil from the sun-dried tomatoes in a large skillet over medium heat. Add 1 cup (125 g) diced onion, 4 cloves minced garlic, ½ teaspoon kosher salt, ½ teaspoon dried oregano, ½ teaspoon red pepper flakes, and ¼ teaspoon ground black pepper. Cook, stirring occasionally, for 5–7 minutes, until the onion is softened and fragrant.
- Incorporate the tomato paste. Add 3 tablespoons tomato paste to the skillet, stirring it into the onion mixture. Cook for 2–3 minutes until the tomato paste deepens in color and becomes fragrant.
- Simmer the chickpeas. Stir in 1 cup (135 g) chopped sun-dried tomatoes, 2 cans drained and rinsed chickpeas, and 2 cups vegetable broth. Bring the mixture to a boil, then reduce the heat to medium-low. Cover the skillet and let it simmer for 15 minutes. Remove the lid and cook uncovered for an additional 5 minutes to thicken slightly.
- Add the spinach. Stir in 2 packed cups (70 g) baby spinach, allowing it to wilt into the mixture.
- Finish with cheese and cream. Remove the skillet from heat. Stir in ½ cup (58 g) grated Parmesan cheese and 1 cup heavy cream or half-and-half until well combined and creamy. Serve warm, ideally with crusty bread for dipping or over cooked rice for a comforting rice bowl.
Notes
Substituting Dried Sun-Dried Tomatoes:
If using dried sun-dried tomatoes instead of those packed in oil:
- Cover 60 grams of dried sun-dried tomatoes with 1 cup of hot (boiling) vegetable or chicken broth.
- Cover and let sit for 15–20 minutes.
- Drain the tomatoes, reserving the broth for use in the recipe. Roughly chop the rehydrated tomatoes.
- If using immediately, drizzle them with 1–2 teaspoons of olive oil.
- For later use, transfer to a jar, add herbs (such as oregano, basil, red pepper flakes, and garlic powder), cover with olive oil, and store in the fridge for up to one week.
Nutrition Notes
Nutrition information calculated using half-and-half for the cream and regular Parmesan cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 scant cup (0.9 cups)
- Calories: 381
- Sugar: 9 g
- Sodium: 881 mg
- Fat: 17 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 8 g
- Protein: 15 g
- Cholesterol: 23 mg
