‘Marry Me Chicken’ recipes have been all over social media recently, with everyone sharing their twist on the dish and its iconic creamy sauce. But what if there was a plant-based version?
Swap chicken for chickpeas in this quick, delicious recipe from Gigi Grassia (@gigi.goes.vegan on Instagram). You’ll only need one pan and the whole thing comes together in under 30 minutes for the perfect midweek meal.
Marry Me Chickpeas Recipe
- Servings
- 2 servings
- Cook Time
- 25 minutes
Ingredients
- 1 small red onion, diced
- 3 cloves garlic, minced
- 1 small carrot, diced
- 3 tbsp tomato paste
- 6 sundried tomatoes, roughly chopped (or 1/4 of a jar)
- 1 can chickpeas, drained (400g)
- 1 can light coconut milk
- 4 tbsp nutritional yeast
- 4 tbsp grated vegan parmesan cheese
- 2 tbsp hemp seeds
- Small handful fresh basil, chopped
- 2 tbsp olive oil
- Pinch of salt and pepper, to taste
- To serve: Toasted sourdough, flatbreads or rice
Nutritional Facts
Amount per serving
| Calories | 547 |
|---|---|
| Total Fat | 26.7g |
| Total Carbohydrates | 46.9g |
| Dietary Fiber | 16.5g |
| Sugar | 10.1g |
| Protein | 24.9g |
Storage and tips
If you’ve got any leftovers or want to use this recipe for meal prep, just wait until it’s cooled down and spoon it into fridge-safe containers. Keep it refrigerated overnight and then reheat in a microwave the next day for an easy lunch.
And if you’re looking for a way to make this recipe even tastier, try adding a sprinkle of chilli flakes or paprika for a bit of heat.
