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These one-pan Marry Me Chickpeas are an easy 15-minute meal everyone will love! Delicious chickpeas in a creamy, Tuscan-style sauce with sun-dried tomatoes, garlic, parmesan, spinach and basil. The perfect gluten free Valentine’s Day meal!
I absolutely love a 15-minute meal I can throw together that’s FULL of flavour. And these gluten free Marry Me Chickpeas are just that!
The sauce is so creamy and bursting with the flavours of garlic and sun-dried tomatoes. Perfect for mopping up with a crusty gluten free baguette or gluten free flatbread.
This recipe was inspired by the viral Marry Me Chicken recipe (and yes, that’s coming soon too!) – but I actually got a bit obsessed with this vegetarian, chickpea version.
It’s the perfect vegetarian Valentine’s Day meal – why not cook it up with a Hidden Heart Cake or No Bake Strawberry Cheesecake for dessert?
These Marry Me Chickpeas are just proof that you don’t always need meat for a satisfying meal. And you know me – I do love a chickpea recipe!
Check out my Chickpea and Potato Curry, Chickpea and Halloumi Salad and my Chickpea Fritters as just some of my favourites!
Ingredients
There’s a printable recipe card for these Marry Me Chickpeas below. But for the shopping list here are the main ingredients you’ll need.
- Chickpeas: I use tinned (canned) chickpeas, and drain them off before using.
- Chopped Garlic: A garlic paste will also work well.
- Paprika
- Oregano
- Chilli Flakes
- Sun-dried Tomatoes: Use the ones in a jar with oil, as you’ll need some of the oil for frying off the garlic and spices.
- Double Cream: Or heavy cream in the US, For a lighter version, use low-fat cream cheese instead. Use a vegan cream for a vegan Marry Me Chickpeas recipe.
- Vegetable Stock Cube: Always make sure you use a gluten free stock cube. I usually use Knorr as their products are certified gluten free.
- Lemon Juice
- Parmesan Cheese: Substitute for a vegan alternative if you want to make these Marry Me Chickpeas vegan too.
- Basil
- Spinach
How to Make Marry Me Chickpeas
There’s a printable recipe card below with the method. But here are some step-by-step photos to show you how easy these Marry Me Chickpeas are to make.
Pour a little of the oil from the sun-dried tomatoes in a large pan, then place the pan on a medium heat.
Add the chopped tomatoes, garlic, paprika, oregano and chilli flakes to the pan and fry for 3-4 minutes, stirring well.
Add the (drained) chickpeas and mix well. Cook for a further minute.
Pour in the cream, vegetable stock, parmesan and lemon juice into the pan and mix well.
Bring to the boil, then turn down to a low heat and simmer for 5 minutes until the sauce thickens a little.
Stir in the spinach leaves and chopped basil until the spinach starts to wilt a little, then serve straight away while it’s hot.
I like to serve mine with gluten free orzo or pasta, basmati rice or a crusty gluten free bread roll.
Storing and Freezing
Any leftovers of this Marry Me Chickpeas can be kept in the fridge for a couple of days. I quite like them cold, but you can also reheat them in the microwave.
I also quite often freeze this recipe, then reheat them straight from frozen for a quick and easy dinner or lunch option.
Frequently Asked Questions
Here are some FAQs about this Marry Me Chickpeas recipe. If you can’t find the answer to your question here or in the post above, please comment and I’ll try answer!
As it stands my Marry Me Chickpeas recipe is vegetarian but contains dairy. To make it vegan, simple use vegan cream and vegan parmesan alternatives.
Personally I think these are super versatile! Serve them with homemade chips, gluten free pasta (or gluten free orzo), basmati rice, or some homemade gluten free bread rolls. They’re also great with gluten free flatbreads.
If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. You can also share your creations in my Facebook group! And please do leave a 5* review ⭐️⭐️⭐️⭐️⭐️ to let others know you loved it too! It would mean the world to me and really helps support my website.
Marry Me Chickpeas
Ingredients
- 800 g tinned chickpeas, (drained)
- 3 tsp chopped garlic
- 1 tsp paprika
- 1 tbsp dried oregano
- 1 tsp chilli flakes, optional
- 100 g sun-dried tomatoes, roughly chopped
- 100 ml double cream
- 1 gluten free vegetable stock cube , mixed with 300ml boiling water
- 1 lemon, juice only
- 50 g grated parmesan cheese
- Handful fresh basil leaves, chopped
- 80 g spinach leaves
Instructions
- Pour a little of the oil from the sun-dried tomatoes in a large pan, then place on a medium heat. Add the chopped tomatoes, garlic, paprika, oregano and chilli flakes to the pan and fry for 3-4 minutes, stirring well.
- Add the (drained) chickpeas and mix well. Cook for a further minute.
- Pour in the cream, vegetable stock, parmesan and lemon juice into the pan and mix well. Bring to the boil, then turn down to a low heat and simmer for 5 minutes until the sauce thickens a little.
- Stir in the spinach leaves and chopped basil, then serve straight away.
Notes
- Step-by-Step Photos: Check out the blog post above for step-by-step photos to show how these Marry Me Chickpeas should look at each stage.
- Storing and Freezing: Any leftovers can be kept in the fridge and reheated (or enjoyed cold!). You can also freeze them and reheat before eating.
- Like this Recipe? It would mean SO much to me if you could leave a 5* review and tell all your gluten free friends about these Marry Me Chickpeas!
Nutrition
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Can’t wait to try it!!💕
Didn’t have chick peas but made with cannellini beans and was v tasty and quick and easy
Oh good shout! I bet this would be amazing with butter beans too!
Absolutely delicious! Quick and easy and much appreciated by our guest. Will definitely make this again!