Easy Marry Me Chickpeas – Creamy One-Pan Vegan Dinner

This Marry Me Chickpeas recipe is my take on the viral one-pan comfort dish, but entirely plant-based. It's rich, creamy, and packed with umami from sun-dried tomatoes and a touch of maple syrup.

The name says it all: it's the kind of meal that makes you want to settle down. The creamy coconut milk sauce clings to every chickpea, and the spinach adds a fresh, vibrant note.

I love how this dish comes together in a single skillet, making cleanup a breeze. It's perfect for a weeknight dinner when you want something that feels special without the fuss.

About the Ingredients

2 tablespoons olive oil

Extra virgin olive oil adds richness. You can substitute with avocado oil for a higher smoke point.

1 medium yellow onion, finely chopped

Onion provides a savory base. Use shallots for a milder, sweeter flavor.

4 cloves garlic, minced

Fresh garlic is essential. If you're in a pinch, use 1 teaspoon garlic powder.

1 teaspoon dried oregano

Dried oregano adds an earthy note. You can use 1 tablespoon fresh oregano if available.

1/2 teaspoon red pepper flakes

Adjust to your heat preference. Omit for a milder version.

1 (14-ounce) can chickpeas, drained and rinsed

Canned chickpeas are convenient. For a firmer texture, use home-cooked chickpeas.

1/2 cup (60g) sun-dried tomatoes (not in oil), chopped

Sun-dried tomatoes give a tangy, concentrated flavor. If using oil-packed, drain and pat dry.

1 (14-ounce) can full-fat coconut milk

Full-fat coconut milk ensures creaminess. Light coconut milk works but will be thinner.

1/2 cup (120ml) vegetable broth

Use a good-quality broth. You can also use water with a pinch of salt.

2 tablespoons nutritional yeast

Adds a cheesy, savory flavor. You can omit or use 1 tablespoon miso paste for umami.

1 tablespoon maple syrup

Balances the acidity. Use agave or a pinch of sugar if needed.

3 cups (90g) fresh spinach

Baby spinach works best. You can use kale, but cook it a few minutes longer.

Salt and black pepper to taste

Season at the end to control sodium.

Tips & Tricks

• Use full-fat coconut milk for the creamiest sauce. Light coconut milk will result in a thinner sauce.
• Do not skip the maple syrup—it balances the acidity of the tomatoes and adds depth.
• If the sauce thickens too much, add a splash of broth or water to reach your desired consistency.

Step-by-Step Instructions

1. Sauté aromatics

Heat olive oil in a large skillet over medium heat (350°F / 175°C). Add onion and cook until golden, about 5 minutes. Add garlic, oregano, and red pepper flakes; cook for 1 minute until fragrant.

2. Add chickpeas and tomatoes

Stir in chickpeas and sun-dried tomatoes. Cook for 2 minutes, letting them absorb the flavors.

3. Pour in liquids

Pour in coconut milk and vegetable broth. Stir in nutritional yeast and maple syrup. Bring to a gentle simmer.

4. Simmer the sauce

Reduce heat to low (250°F / 120°C) and let it bubble gently for 15 minutes, stirring occasionally, until the sauce thickens slightly and the chickpeas are tender.

5. Wilt the spinach

Stir in fresh spinach and cook for 2-3 minutes until wilted and bright green. Season with salt and pepper.

6. Serve and enjoy

Taste and adjust seasoning. Serve hot over rice, pasta, or with crusty bread.

Delicious Variations

• Add 1/2 cup of chopped artichoke hearts for extra tang.
• Stir in 1/4 cup of vegan cream cheese for extra richness.
• Swap chickpeas for white beans like cannellini or butter beans.

How to Store Marry Me Chickpeas

Frequently Asked Questions

If you tried this Marry Me Chickpeas recipe, I'd love to hear how it turned out! Leave a comment below or tag me on Instagram with your creations.

Marry Me Chickpeas

Marry Me Chickpeas is a creamy, sun-dried tomato chickpea skillet that's ready in 50 minutes and perfect for a cozy date night.

★★★★½ 4.8 (127 ratings)

15 minPrep time25 minCook time6Servings285 kcalCalories

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🧂 Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• 1 (14-ounce) can chickpeas, drained and rinsed
• 1/2 cup (60g) sun-dried tomatoes (not in oil), chopped
• 1 (14-ounce) can full-fat coconut milk
• 1/2 cup (120ml) vegetable broth
• 2 tablespoons nutritional yeast
• 1 tablespoon maple syrup
• 3 cups (90g) fresh spinach
• Salt and black pepper to taste

📋 Instructions

1. 1Sauté aromatics — Heat olive oil in a large skillet over medium heat (350°F / 175°C). Add onion and cook until golden, about 5 minutes. Add garlic, oregano, and red pepper flakes; cook for 1 minute until fragrant.
2. 2Add chickpeas and tomatoes — Stir in chickpeas and sun-dried tomatoes. Cook for 2 minutes, letting them absorb the flavors.
3. 3Pour in liquids — Pour in coconut milk and vegetable broth. Stir in nutritional yeast and maple syrup. Bring to a gentle simmer.
4. 4Simmer the sauce — Reduce heat to low (250°F / 120°C) and let it bubble gently for 15 minutes, stirring occasionally, until the sauce thickens slightly and the chickpeas are tender.
5. 5Wilt the spinach — Stir in fresh spinach and cook for 2-3 minutes until wilted and bright green. Season with salt and pepper.
6. 6Serve and enjoy — Taste and adjust seasoning. Serve hot over rice, pasta, or with crusty bread.

👨‍🍳 Chef's Note: This dish is even better the next day, as the flavors meld together. Double the recipe for meal prep.

Servings: 6

Cuisine: American

Course: Main Course

Nutrition (per serving): 285 kcal · 12g protein · 22g carbs · 9g fat

Written by Kenji Tanaka
Kenji explores technology and digital minimalism, helping readers declutter their digital lives and focus on what matters. He writes about app selection, notification management, and creating healthy tech habits, based on his own experiments with unplugging.