Fall Dinner Ideas | Marry Me Chickpeas
Easy Fall Dinner Ideas – One Pan Marry Me Chickpeas: It’s Delightful, Scrumptious, and Comforting!
This easy fall dinner Recipe is a great flavorful twist on the exceptional and proposal worthy Marry Me Chicken Recipe. Tender chickpeas in a creamy goodness of tomato and cashew cream, topped with fresh basil leaves and vegan Parmesan cheese. Your family and loved ones will fall head over heels for this one!
Why you’ll love this Marry Me Chickpeas Recipe?
It’s a one-pan recipe: Preparing everything in a single pan makes the cooking and the cleaning so much easier.
It’s an inviting, flavorful, and comforting recipe: This marry me chickpeas is a creamy, appetizing, and comforting fall dinner recipe. Its rich and hearty flavors are definitely worth a marriage proposal!
It’s a great flavorful vegan recipe: With the right ingredients and seasoning, you can easily find pure delight in any vegan recipe you prepare and this Marry me chickpeas is no exception.
It’s packed with protein: There’s about 30 grams of protein in this vegan friendly recipe.
What ingredients do I need for this fall dinner recipe?
2 cans chickpeas (drained and rinsed)
1 tablespoon olive oil
5 garlic cloves (minced)
½ cup sun dried tomatoes (chopped)
½ teaspoon red chili flakes & Oregano
1 teaspoon salt
¼ ground black pepper
1 cup vegetable broth
Tomato paste
1 cup vegan cream
2 cups baby spinach
5 fresh basil leaves (chopped)
½ cup vegan Parmesan cheese (totally optional)
How to make this Easy fall dinner recipe?
Warm the olive oil in a large pan over low-medium heat. Add in the garlic and cook for 1-2 minutes until fragrant (stir while cooking).
Add the sun dried tomatoes, oregano, red chili flakes, salt and pepper. Stir and cook for a minute.
Then add the chickpeas, vegetable broth, vegan cream, tomato paste, and spinach. Mix to combine, then simmer over medium heat for about 5 minutes. Taste to adjust the seasoning at this point.
Remove the pan from heat, add the chopped basil and grated parmesan cheese, then stir to mix.
Serve right away in a bowl and pair with crusty sourdough bread or naan to scoop it up. Enjoy!
Simple Fall Dinner Ideas – Marry Me Chickpeas; just as good as the original, but with no meat or dairy products!
This is a nice comforting fall dinner idea; prepare this mouth-watering Marry Me Chickpeas recipe and get ready to surprise, cheer and bring love and comfort to your loved ones with this simple and delicious recipe. It’s perfect for date nights and cozy fall family dinners.
This fall dinner recipe combines utter simplicity with total luxury. It’s plant based, yet creamy and deeply flavorful.
This is a recipe to impress, win back hearts, and why not get a marriage proposal! It is that great after all.
Helpful Tips and Variations:
What can I use instead of Chickpeas for a vegan marry me chicken? You can use beans or vegan chicken instead. Baked tofu is also a good substitute.
Which cream should I use? I prefer to use cashew cream; it makes a great sub for heavy cream and sour cream.
How can I substitute the vegan cream? To replace the vegan cream in this recipe, you can use plain coconut yogurt or 1 cup of coconut milk.
How can I replace the sun dried tomatoes? You can use oven roasted tomatoes instead. You can also skip using them altogether, but chop up a green onion and cook along with the garlic (I’ve tried it before and it works well).
Can I add mushrooms to this fall dinner recipe? I like to add mushrooms to the marry me chicken recipe, and since they’re vegan friendly, you can totally add them to this recipe as well.
Can I add other vegetables to this chickpeas recipe? Although, I truly love this recipe as it is, sometimes I add some cooked zucchini or cauliflower to the mix.
How can I store leftovers? You can easily store and reheat this recipe; Simply refrigerate your leftovers in an airtight container and keep for up to 5 days. You can easily rewarm this recipe in a saucepan or in the microwave. Since it keeps well for up to 5 days, you can easily use it for your weekly meal prep.
How can I serve this Marry Me Chickpeas Recipe?
There are different ways to serve this fall dinner recipe and one of my absolute favorites is to serve it in a bowl and pair with naan, rye or crusty sourdough to scoop it up.
Sometimes, I like to serve it on a plate with basmati rice, pasta or roasted veggies, like broccoli, zucchini, or cauliflower steak.
Fall Dinner Ideas – Marry Me Chickpeas
Ingredients
- 2 cans chickpeas drained and rinsed
- 1 tablespoon olive oil
- 5 garlic cloves minced
- ½ cup sun dried tomatoes chopped
- ½ teaspoon oregano
- ½ teaspoon red chili flakes
- 1 teaspoon salt
- ¼ ground black pepper
- 1 cup vegetable broth
- 1 tablespoon tomato paste
- 1 cup vegan cream
- 2 cups baby spinach
- 5 fresh basil leaves chopped
- ½ cup vegan Parmesan cheese totally optional
Instructions
- Warm the olive oil in a large pan over low-medium heat. Add in the garlic and cook for 1-2 minutes until fragrant (stir while cooking).
- Add the sun dried tomatoes, oregano, red chili flakes, salt and pepper. Stir and cook for a minute.
- Then add the chickpeas, vegetable broth, vegan cream, tomato paste, and spinach. Mix to combine, then simmer over medium heat for about 5 minutes. Taste to adjust the seasoning at this point.
- Remove the pan from heat, add the chopped basil and grated parmesan cheese, then stir to mix.
- Serve right away in a bowl and pair with crusty sourdough bread or naan to scoop it up. Enjoy!
