Marry me chickpeas is an audacious name for a recipe and I respect the confidence. A friend served it at a dinner party and in fact, I almost said yes.
I often neglect chickpeas in my daily diet, even though I’m always looking for ways to add more protein to my meals. Marry me chickpeas showed up in my life to remind me to seek it more often. It is the chicken alternative if you want something quick, easy, and on a budget – and obviously vegetarian. This recipe is adapted from Live Eat Learn and I was surprised to see how actually quick it is. It doesn’t take more than 20 minutes. I made some minor changes, like adding onion to boost the flavor base and using chicken broth in leu of vegetable broth.
The original marry me chicken calls for basil, which pairs really well with the parmesan cheese, and feel free to use it here. Cilantro, however, might sound like an odd choice, but if you love cilantro you know that technically it goes with everything. In this recipe it almost feel like a tiny Italian-Asian fusion.
I believe marry me chickpeas is best served on a bed of basmati rice. Together, they make a complete meal: a lot of protein, a good amount of carbs to keep you full and strong, and enough time left to make dessert. Or take a nap. Wherever your priorities lie.
If you make this marry me chickpeas recipe, let me know in the comments!
Marry Me Chickpeas
4
servings5
minutes10
minutesIngredients
2 tbsp butter
1 small red onion, finely chopped
4 cloves garlic, minced
1 tsp red pepper flakes
1/2 cup su-dried tomatoes, roughly chopped
1 cup chicken broth
2 15-oz cans chickpeas, rinsed and drained
1 cup heavy cream
1/2 cup parmesan, grated
cilantro, for garnishing
salt and black pepper
Directions
In a large pan, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until translucent, 1 to 2 minutes.
Add the garlic and red pepper flakes, season with salt and pepper. Cook for 1 to 2 minutes, until garlic is fragrant.
Stir in the sun-dried tomatoes and chickpeas.
Add in chicken broth and cook, uncovered, for 5 minutes. Season with salt and pepper.
Remove from heat. Stir in heavy cream and grated parmesan. Garnish with cilantro and serve.
