Description
My family can’t stop asking me to make this Marry Me Chickpeas dish and I never say no because it’s just so easy: ready in 10 minutes, takes only 1 pot, and uses up pantry-staple ingredients we always have on hand. AND it’s shockingly flavor packed for such simple ingredients!
Ingredients
Scale
- 1 tbsp olive oil
- 1 shallot, minced
- 5 garlic cloves, minced
- 16 ounces chickpeas, rinsed*
- 2 tsp dried parsley
- 1 tsp dried oregano
- 1 tsp sea salt
- 1 cup (240 mL) dairy-free milk, divided
- 4 tbsp tomato paste
- 1 tbsp all-purpose flour or einkorn flour
- 5 sun-dried tomatoes, chopped
- 1 cup kale, rinsed
Instructions
- Prep: Rinse and roughly chop the kale, and rinse the chickpeas. Make sure the shallot and garlic have been minced and the sun-dried tomatoes chopped.
- Sauté: Heat the olive oil in a large pan on the stovetop at medium heat. Add in the minced shallot and garlic, and sauté until the garlic is golden brown and the shallot and garlic are fragrant.
- Continue to cook: Reduce the heat to low, and add in the chickpeas, parsley, oregano, and sea salt. Mix together then cover and reduce the heat to simmer while you make the roux.
- Make the roux: In a small bowl or glass, whisk together 1/2 cup (120 mL) dairy-free milk, tomato paste, and all-purpose flour until there are no more flour clumps. Pour the roux into the simmering chickpeas, and stir.
- Cook: Immediately after pouring in the roux, pour in the remaining 1/2 cup of dairy-free milk. Continue to stir and bring the chickpeas to medium-low heat as you stir to cook the sauce. The sauce should become thick.
- Add in the sun-dried tomatoes and kale: Once the sauce has thickened, about 2-3 minutes, add in the sun-dried tomatoes and kale, cover, and reduce the heat to simmer once more. Let the kale cook until wilted, about 3-4 minutes. Once cooked, remove the cover, and stir to integrate the kale and sun-dried tomatoes into the marry me chickpeas.
- Serve and enjoy! Serve the marry me chickpeas immediately as is, over toasted bread, in pasta, or as a side dish. Store any leftovers in an airtight container and in the fridge for up to 4 days. Enjoy!
Equipment
Buy Now → Notes
Chickpeas: Save the aquafaba for desserts like my small batch brownies or vegan French toast!
Einkorn flour: This is a lower gluten-flour. I have not tested this with gluten-free flour, but a gluten-free alternative is using only 2 tsps cornstarch or arrowroot starch in lieu of 1 tbsp flour.