Marry Me Chickpeas Recipe – American Special
Marry Me Chickpeas is a flavorful, one-pan dish that combines hearty chickpeas with aromatic spices, rich tomato sauce, and creamy coconut milk for a comforting, easy-to-make meal. Infused with warm flavors like cumin, smoked paprika, and a touch of cinnamon, this dish is irresistibly satisfying, with the creamy coconut milk adding richness and depth. Whether served over rice, couscous, or with a side of naan, these chickpeas are the perfect balance of savory and slightly sweet, making it a meal that’s sure to impress and leave you coming back for more.
- Prep Time2 min
- Cook Time12 min
- Total Time14 min
Marry Me Chickpeas Ingredients :
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 2 tbsp olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp ground turmeric (optional, for extra warmth)
- 1/4 tsp ground cinnamon (optional, for depth)
- 1 (14 oz) can diced tomatoes
- 1 cup full-fat coconut milk
- 1 tbsp tomato paste
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper, or to taste
- 1 tbsp fresh lemon juice (optional, for brightness)
- 1/4 cup chopped fresh cilantro (optional, for garnish)
- Crumbled feta or vegan feta (optional, for garnish)
- Cooked rice, couscous, or naan bread (for serving)
How to make Marry Me Chickpeas :
Sauté the aromatics:In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes. Add the garlic and cook for another 1-2 minutes until fragrant.
Add the spices:Stir in the ground cumin, smoked paprika, ground turmeric (if using), and ground cinnamon (if using). Cook for about 1 minute, allowing the spices to bloom and release their flavors.
Add the tomatoes and chickpeas:Stir in the diced tomatoes, tomato paste, and the drained chickpeas. Cook for 5 minutes, allowing the tomatoes to soften and the flavors to meld.
Add the coconut milk:Pour in the coconut milk, and stir to combine. Bring the mixture to a simmer, and cook for an additional 10 minutes, allowing the sauce to thicken slightly and the chickpeas to absorb the flavors.
Adjust seasoning:Taste and adjust the seasoning with salt and black pepper. For an extra touch of brightness, stir in lemon juice just before serving.
Serve:Serve the chickpeas over rice, couscous, or with a side of naan bread. Garnish with freshly chopped cilantro and, if desired, some crumbled feta or vegan feta for a bit of richness.
Recipe Notes :
Coconut Milk Options: Full-fat coconut milk delivers a richer, creamier sauce; light coconut milk or a plant-based cream adds creaminess with fewer calories.
Heat & Spice Level: Add chili flakes or chopped fresh chili for more kick; reduce or omit for a milder flavor profile.
Bean Variations: Swap chickpeas for white beans, kidney beans, or cooked lentils for different textures or flavors.
Tomato Texture: For a smoother sauce, blend diced tomatoes or use crushed/strained tomatoes instead of chunky.
Make Ahead & Serving Ideas: The flavors deepen if made ahead—store in the fridge and reheat gently. Serve with rice, couscous, or warm naan; garnish with fresh cilantro or crumbled feta (or vegan feta) for extra contrast.
