Marry Me Chickpeas (Creamy Vegan in 30 Minutes)
That first spoonful – when the cashew cream swirls into the sun-dried tomato oil and you dip a piece of crusty bread into it – that's the moment you'll know this recipe is staying in permanent rotation. Creamy, savory, weeknight-friendly chickpeas in a rich sauce that comes together in 30 minutes flat.
Equipment
- Large Skillet or Dutch Oven
- High-Speed Blender (for cashew cream)
Ingredients
For the Cashew Cream
- 1/2 cup raw cashews
- 1/2 cup water
For the Chickpeas
- 2 tablespoons oil from a jar of sun-dried tomatoes
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1/2 cup oil-packed sun-dried tomatoes, chopped
- 2 tablespoons tomato paste
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1/2 cup vegetable broth (low-sodium preferred)
- 3/4 cup prepared cashew cream (or coconut cream for nut-free)
- 3 cups fresh spinach
- 1/4 cup fresh basil, chopped
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
Instructions
- First, the prep: If you're making cashew cream, soak the cashews now. Drain and rinse the chickpeas. Chop the onion and garlic, slice the sun-dried tomatoes.
- 1. Sauté the aromatics: Warm the sun-dried tomato oil in your skillet over medium heat. Add the diced onion and a pinch of salt. Cook, stirring occasionally, until soft and translucent — about 5 minutes. Add the garlic and cook until fragrant, 30 seconds.
- 2. Brown the tomato paste: Push the onions to one side, add the tomato paste to the empty space. Let it sizzle for a minute, then stir it into the onions. The paste should darken from bright red to a rusty brick color — that's when it's ready.
- 3. Add sun-dried tomatoes and chickpeas: Toss in the chopped sun-dried tomatoes and chickpeas. Stir everything together for about a minute so the chickpeas get coated in that tomato-onion mixture.
- 4. Pour in the broth and cream: Add the vegetable broth and your cashew cream (or coconut cream). Stir well, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer — not a rolling boil, just a few happy bubbles.
- 5. Simmer and thicken: Let it cook uncovered for 10–15 minutes. The sauce will reduce and get thicker. Stir occasionally. If it looks too thick, add a splash more broth.
- 6. Wilt the spinach: Stir in the fresh spinach in handfuls. It will look like way too much, then it will collapse into the sauce in about a minute.
- 7. Season and finish: Remove from heat. Stir in the fresh basil, red pepper flakes if using, and a generous grind of black pepper. Taste and add salt only if needed — I often don't need any.
- Serve immediately over pasta, rice, or alongside crusty bread for dipping.
Notes
Important tips: Don't skip browning the tomato paste — that caramelization is the entire flavor anchor. Use the sun-dried tomato oil for cooking — it infuses the dish with concentrated tomato flavor from the start. Taste before adding extra salt — sun-dried tomatoes and broth bring enough. Keep at a gentle simmer, not a boil, to prevent the sauce from separating. Store leftovers in an airtight container in the fridge for up to 5 days. Freeze for up to 3 months — thaw overnight in the fridge and reheat in a skillet with a splash of broth.