Name: Marry Me Chickpeas with Creamy Tuscan Sauce Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Tuscan
Ingredients: 2 Tbsp unsalted butter (28 g); 4 cloves garlic (minced); ½ tsp salt; ½ tsp oregano; ½ tsp crushed red pepper flakes; ¼ tsp ground black pepper; ½ cup sun-dried tomatoes (roughly chopped); 1 cup vegetable broth (236 mL); 2 15-oz cans chickpeas (drained, 425 g cans each); 1 cup heavy cream (can substitute half-and-half); ½ cup grated parmesan; 2 Tbsp chopped fresh basil

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Introduction

Marry Me Chickpeas is a rich and comforting dish featuring creamy Tuscan sauce and tender chickpeas. This easy recipe blends garlic, sun-dried tomatoes, and fresh basil for a satisfying vegetarian meal that pairs perfectly with crusty bread.

The image shows a creamy soup with three clear layers: the bottom is a light orange broth, the middle is filled with whole chickpeas that are round and beige, and the top has shredded white cheese and small pieces of green herbs scattered throughout. There are also bits of sun-dried red tomatoes floating in the soup, adding splashes of dark red color. The soup is in a white bowl placed on a white marbled surface, with a shiny silver spoon resting on the right side inside the bowl. The textures vary from smooth creamy liquid to soft chickpeas and slightly melted cheese. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 Tbsp unsalted butter (28 g)
4 cloves garlic (minced)
½ tsp salt
½ tsp oregano
½ tsp crushed red pepper flakes
¼ tsp ground black pepper
½ cup sun-dried tomatoes (roughly chopped)
1 cup vegetable broth (236 mL)
2 15-oz cans chickpeas (drained, 425 g cans)
1 cup heavy cream (can substitute half-and-half)
½ cup grated parmesan
2 Tbsp chopped fresh basil

Instructions

Step 1: Heat the unsalted butter in a large sauté pan or pot over medium heat. Add the minced garlic, salt, oregano, crushed red pepper flakes, and ground black pepper. Cook for about 2 minutes until the garlic is fragrant.
Step 2: Stir in the sun-dried tomatoes, vegetable broth, and drained chickpeas. Continue cooking uncovered over medium heat for 5 minutes to let the flavors meld.
Step 3: Remove the pan from heat. Stir in the heavy cream, grated parmesan, and fresh basil until well combined. Serve warm, ideally with crusty bread to soak up the creamy sauce.

Tips & Variations

For a lighter version, substitute half-and-half for the heavy cream.
Add a squeeze of lemon juice before serving for a fresh, bright finish.
Use fresh tomatoes instead of sun-dried for a milder flavor, cooking them longer to soften.
Include spinach or kale for extra greens and nutrients.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of vegetable broth or water if the sauce thickens too much.

How to Serve

A stainless steel pot filled with thick, creamy orange soup studded with pale yellow chickpeas, small bits of red sun-dried tomatoes, and chopped green herbs scattered through the surface. Melted white cheese melts on top, with a sprinkle of black pepper adding texture, while a silver spoon rests partially in the soup on the right side. The pot sits on a white marbled textured surface with a white plate nearby holding slices of crusty bread. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan?

Yes, substitute the butter with olive oil, use coconut cream or cashew cream instead of heavy cream, and replace parmesan with a vegan cheese alternative or nutritional yeast.

Can I use canned tomatoes instead of sun-dried tomatoes?

You can use canned diced tomatoes, but the sauce will be less concentrated. To enhance flavor, cook them longer and consider reducing the broth slightly.