Description
Marry Me Chickpeas is a flavorful and comforting skillet dish featuring chickpeas simmered in a spiced tomato and creamy coconut milk sauce. Perfectly balanced with garlic, smoked paprika, and fresh basil, this easy-to-make recipe can be served over rice or quinoa for a wholesome vegetarian meal.
Ingredients
Scale
Base Ingredients
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
Spices and Seasonings
- 1 teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Main Ingredients
- 2 cans (15 ounces each) chickpeas, drained and rinsed
- 1 can (14 ounces) crushed tomatoes
- 1 cup coconut milk
To Serve
- Fresh basil leaves, for garnish
- Cooked rice or quinoa, for serving
Instructions
- Heat the oil: Heat the olive oil in a large skillet over medium heat to prepare for sautéing the vegetables.
- Sauté onion: Add the finely chopped onion to the skillet and cook until it becomes transparent and soft, about 5 minutes.
- Add garlic and spices: Stir in minced garlic, red pepper flakes, dried oregano, and smoked paprika. Cook for about a minute until fragrant to release their flavors.
- Combine chickpeas: Add the drained and rinsed chickpeas, stirring well to coat them with the spiced mixture.
- Add tomatoes: Pour in the crushed tomatoes and stir to combine evenly with the chickpeas and spices.
- Simmer and add coconut milk: Bring the mixture to a gentle simmer, then stir in the coconut milk to create a creamy sauce.
- Season: Add salt and pepper to taste, adjusting seasoning as needed for balance.
- Cook further: Let the chickpeas simmer for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Serve: Spoon the Marry Me Chickpeas over cooked rice or quinoa for a filling meal.
- Garnish: Top with fresh basil leaves just before serving to add a bright, herbal note.
Notes
- For a spicier dish, increase the red pepper flakes according to your heat tolerance.
- This recipe is naturally gluten-free and vegetarian.
- Coconut milk adds creaminess and a subtle sweetness; full-fat coconut milk works best.
- Leftovers can be refrigerated for up to 3 days and reheat well on the stovetop or microwave.
- Serve with quinoa for extra protein or with rice for a more traditional base.
