Marry Me Chickpeas

Name: Marry Me Chickpeas
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Ingredients: Extra-Virgin Olive Oil; Shallots; Garlic Cloves; Italian Seasoning; Chili Flakes; Tomato Paste; Sundried Tomatoes; Chickpeas; Vegetable Broth; Kale; Parmesan Cheese; Heavy Cream; Fresh Basil Leaves; Kosher Salt; Black Pepper

Marry Me Chickpeas

Marry Me Chickpeas

More Recipes by Fran Allen

Fran Allen is a Certified Holistic Nutritionist and recipe developer with a passion for creating nourishing, approachable recipes for a variety of dietary needs. She has studied several healing modalities and dietary approaches, bringing a thoughtful and holistic perspective to her work. Fran believes wholesome food should be both delicious and accessible for everyday life. When she’s not in the kitchen, you can find Fran exploring local farmers’ markets or spending time outdoors with her children.

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Serves

4

Recipe by Fran Allen

Ingredients

15

Time

20m

Serves

4

This recipe is my super simple and flavourful take on the viral Marry Me Chicken taking over TikTok and Instagram. In my recipe, I make a few shifts and use chickpeas instead! The humble chickpea is a budget friendly staple, loaded with fibre, protein and minerals, these tender chickpeas soak up the tender broth and infuse with big flavour! A perfect veggie friendly date night meal!

Gluten-Free

Vegetarian

Dinner

Quick Meal

Ingredients

2 Tbsp

Extra-Virgin Olive Oil

2

Shallots

minced

3-4

Garlic Cloves

minced

1 Tbsp

Italian Seasoning

1/2 tsp

Chili Flakes

1 Tbsp

Tomato Paste

1/2 cup

Sundried Tomatoes

minced

30 oz

Chickpeas

(2 15oz cans) drained and rinsed

2 cups

Vegetable Broth

2 cups

Kale

shredded

1 cup

Parmesan Cheese

shredded (plus more for serving)

1/4 cup

Heavy Cream

1/4 cup

Fresh Basil Leaves

1/2 tsp

Kosher Salt

or to taste (see notes)

1/4 tsp

Black Pepper

or to taste

Instructions

1

In a saute pan over medium heat, add your olive oil and shallots. Stir until translucent and fragrant, then add your minced garlic, Italian seasoning and chili flakes.

2

Once the garlic is soft, add your tomato paste to the pan, cook down until the paste is a lovely dark red, then add your sundried tomatoes, chickpeas and broth. Simmer until the broth is halved, about 5-8 minutes. Use your spoon to gently crush about ¼ of the chickpeas, this will help make the sauce thicker and creamier.

3

Once the broth has cooled down, fold in the kale and add the cream. Let this simmer until the kale is bright green and the liquid is rich and creamy. Then remove from the heat and add the basil.

4

Serve with rice, pasta or a few hunks of delicious bread. Garnish with extra parmesan and fresh basil.

5

Notes: To make this dish dairy free, opt to use an alternative cream (oat based would be the most effective) and substitute the parmesan with ½ cup of nutritional yeast or dairy-free parmesan It’s tough to determine the amount of salt because of the type of canned chickpeas you use. It’s best to taste the broth as you go and adjust the seasoning slowly. If you don’t tolerate chickpeas well, you can substitute with white or butter beans, the texture may be impacted but the flavour will be amazing!

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More Recipes by Fran Allen

Fran Allen is a Certified Holistic Nutritionist and recipe developer with a passion for creating nourishing, approachable recipes for a variety of dietary needs. She has studied several healing modalities and dietary approaches, bringing a thoughtful and holistic perspective to her work. Fran believes wholesome food should be both delicious and accessible for everyday life. When she’s not in the kitchen, you can find Fran exploring local farmers’ markets or spending time outdoors with her children.

This Month on Instagram