Marry Me Chickpeas
Marry Me Chickpeas
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, packed in oil, drained and chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes, or to taste
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 tablespoons tomato paste
- 1 cup vegetable broth
- 1 cup full-fat coconut milk
- 2 cans chickpeas, 15-ounce each, drained and rinsed
- 5 ounces fresh spinach, chopped
Instructions
- 1
Heat olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and sauté for 5-7 minutes, until softened and translucent.
⏱️ 7 min
- 2
Add the minced garlic and chopped sun-dried tomatoes to the skillet. Cook for another 1-2 minutes until fragrant.
⏱️ 2 min
- 3
Stir in the dried oregano, dried basil, red pepper flakes, salt, and black pepper. Cook for 30 seconds, stirring constantly, until the spices are fragrant.
⏱️ 1 min
- 4
Add the tomato paste to the skillet and stir well to combine with the other ingredients. Cook for 1 minute, stirring, to deepen its flavor.
⏱️ 1 min
- 5
Pour in the vegetable broth and coconut milk. Bring the mixture to a gentle simmer, stirring occasionally.
⏱️ 3 min
- 6
Add the drained and rinsed chickpeas to the simmering sauce. Stir to coat them evenly and let them heat through for 3-5 minutes.
⏱️ 5 min
- 7
Add the chopped fresh spinach to the skillet. Stir until the spinach wilts and is fully incorporated into the sauce, which should take about 2-3 minutes.
⏱️ 3 min
- 8
Taste and adjust seasonings as needed. Serve hot with crusty bread or rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Marry Me Chickpeas
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, packed in oil, drained and chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes, or to taste
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 tablespoons tomato paste
- 1 cup vegetable broth
- 1 cup full-fat coconut milk
- 2 cans chickpeas, 15-ounce each, drained and rinsed
- 5 ounces fresh spinach, chopped
Instructions
- 1
Heat olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and sauté for 5-7 minutes, until softened and translucent.
⏱️ 7 min - 2
Add the minced garlic and chopped sun-dried tomatoes to the skillet. Cook for another 1-2 minutes until fragrant.
⏱️ 2 min - 3
Stir in the dried oregano, dried basil, red pepper flakes, salt, and black pepper. Cook for 30 seconds, stirring constantly, until the spices are fragrant.
⏱️ 1 min - 4
Add the tomato paste to the skillet and stir well to combine with the other ingredients. Cook for 1 minute, stirring, to deepen its flavor.
⏱️ 1 min - 5
Pour in the vegetable broth and coconut milk. Bring the mixture to a gentle simmer, stirring occasionally.
⏱️ 3 min - 6
Add the drained and rinsed chickpeas to the simmering sauce. Stir to coat them evenly and let them heat through for 3-5 minutes.
⏱️ 5 min - 7
Add the chopped fresh spinach to the skillet. Stir until the spinach wilts and is fully incorporated into the sauce, which should take about 2-3 minutes.
⏱️ 3 min - 8
Taste and adjust seasonings as needed. Serve hot with crusty bread or rice.
⏱️ 1 min