Creamy Marry Me Chickpeas with spinach, sun dried tomatoes, miso cashew cream and basil. These are super easy to make in one pan and sure to be an absolute hit!
Ingredients You’ll Need
Below is a quick overview of what you’ll need to make the recipe and any substitutions you can make. Use the recipe card with the full list of ingredients and measurements at the bottom of the post when you’re ready to make the recipe.
- Cashews: Use raw cashews and soak them in boiled water to make the creamy sauce.
- Chickpeas: You can use canned chickpeas or cook from dried. If you’re using canned, use 2 19oz. cans or 2-3 14oz. cans. The amount doesn’t have to be exactl
- Sun Dried Tomatoes: You can use dried sun dried tomatoes or packed in oil. I used sun dried tomatoes packed in oil and used the oil to cook the onions for more flavour!
- Chili Flakes: The recipe calls for 1/2 tsp but you can reduce that if you’re sensitive to spice.
- Onion: White, yellow or red onion or even shallot are all suitable.
- Broth: Any vegetable broth such as carton or cube works.
- Basil: Fresh basil is best! No need to be exact on the amount, add it to your hearts desire.
- Spinach: The spinach is optional but I think it adds to the recipe.
Notes from Deryn
- If you’re using dried sun dried tomatoes, re-hydrated in hot water until soft. If you’re using sun dried tomatoes packed in oil, use some of the oil to cook the onions and drain off the rest.
- If you have a high-speed blender, cashews can be soaked in boiled water for 10 minutes while you prep the rest of the ingredients and start cooking the onion. If you do not have a high-speed blender, you may want to soak them a little longer for a smoother sauce.
- If you’re storing leftovers, the sauce will thicken after it cools. You can still enjoy as is, or stir in a little broth or water when you reheat it.
- Do not rinse the chickpeas. The starch helps naturally thicken the sauce.
How to Make Marry Me Chickpeas
- Soak cashews in boiled water for 10-30 min. Drain, then add to a high powered blender with 1 cup of fresh water, miso and a pinch of salt. Blend until creamy and smooth.
- In a large skillet, heat 1 tbsp olive oil over medium heat. When hot, add onions. Season with salt and pepper. Cook for 4-6 min, stirring often, until tender and golden.
- Add tomato paste, garlic, oregano and red pepper flakes. Cook for 2-3 min, stirring often, until fragrant and tomato paste is toasted.
- To the skillet, add chickpeas, sun-dried tomatoes and broth. Bring to a simmer. Cook for 4-6 min, stirring occasionally, until slightly reduced.
- Reduce heat to low. Stir in cashew cream, spinach, if using and half the basil. Season with salt and pepper, to taste.
Frequently Asked Questions
Yes. You can use 3-4 cups cooked beans instead of canned.
Yes, this recipe is gluten-free as written.
Yes. You can substitute one can of light coconut milk for the soaked and blended cashews but note it will have a hint of coconut flavour.
You can store leftover marry me chickpeas in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave.
You can but the texture is definitely best fresh. If frozen, thaw in the fridge and stir well after reheating.
If you try this Marry Me Chickpeas recipe, don’t forget to leave a comment and a ⭐⭐⭐⭐⭐ rating in the comment section below. It helps others who are thinking of making the recipe, and I love to hear from you. Thanks for trying my recipes! – Deryn
Prevent your screen from going dark
-
Soak and Blend Cashews: Bring ~2 cups water to a boil in a kettle or stovetop. Pour the hot water over ¾ cup raw cashews in a bowl and let soak for 10-30 minutes or up to an hour. Drain cashews, then add to a high powered blender with 1 cup of fresh water, miso and a pinch of salt. Blend until creamy and smooth. Set aside.
¾ cup raw cashews, 1 tsp light miso paste
-
Cook Onion: In a large skillet, heat 1 tbsp olive oil (or oil from sun dried tomato) over medium heat. When hot, add onions. Season with salt and pepper. Cook for 4-6 min, stirring often, until tender and golden.
1 tbsp olive oil or oil from sun dried tomatoes, 1 medium onion
-
Cook Seasonings: Add tomato paste, garlic, oregano and red pepper flakes. Cook for 2-3 min, stirring often, until fragrant and tomato paste is toasted.
4 cloves garlic, 2 tbsp tomato paste, 1 tsp dried oregano, ½ tsp Red pepper flakes
-
Cook Chickpeas: To the skillet, add chickpeas, sun-dried tomatoes and broth. Bring to a simmer. Cook for 4-6 min, stirring occasionally, until slightly reduced.
½ cup sun dried tomatoes*, 2 cans cans chickpeas, drained but not rinsed, 1 cup vegetable broth
-
Finish Chickpeas: Reduce heat to low. Stir in cashew cream, basil and spinach, if using. Season with salt and pepper, to taste.
1 handful fresh basil, 2 cups baby spinach
If you have a high-speed blender, cashews can be soaked in boiled water for 10 minutes while you prep the rest of the ingredients and start cooking the onion. If you do not have a high-speed blender, you may want to soak them a little longer for a smoother sauce.
