Marry Me Chickpeas
A creamy, quick, and flavorful vegan chickpea dish made with coconut cream, garlic, and lemon juice. Popular for its simplicity and comforting taste.
Servings : 1 cup
Calories : 310kcal
Ingredients
- Chickpeas - 2 cans or 3 cups cooked
Substitution: If you don’t have chickpeas, you can swap them for white beans or lentils for a similar texture.
- Garlic - 6 cloves, minced
Substitution: You can use garlic powder in place of fresh garlic, about 1 teaspoon for every clove.
- Olive Oil - 3 tbsp
Substitution: Coconut oil can also be used for a subtle sweetness, or avocado oil for a neutral option.
- Coconut Cream - 1/2 cup
Substitution: If you’re not a fan of coconut, you can use cashew cream or heavy coconut milk. For a non-dairy alternative, soy or oat cream can also work.
- Lemon Juice - 2 tbsp
Substitution: Lime juice can be used for a slightly different citrus note, or apple cider vinegar if you want more acidity.
- Salt & Pepper
- Fresh Herbs - Optional, for garnish
- Chop up some fresh parsley or cilantro for a fresh
Substitution: You can also use basil, thyme, or oregano if you prefer a different herb. If you don’t have fresh herbs, dried ones will work as well, but use about a third of the amount.
Instructions
- Drain and rinse chickpeas. Set aside.
- Heat olive oil in a skillet over medium heat. Add garlic and sauté for 1–2 minutes until fragrant.
- Add chickpeas and stir to coat in garlic oil. Cook for 5–7 minutes.
- Pour in coconut cream and lemon juice. Stir and let simmer for 3–5 minutes until sauce thickens.
- Season with salt and pepper. Remove from heat and garnish with herbs.
- Serve over rice, quinoa, or with flatbread.
Nutrition Information
- Sugar: 3g
- Sodium: 290mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg