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: Full-fat coconut milk gives the dish its creamy richness, but you can use light coconut milk if you want a lighter version. You can also substitute with cashew cream for a nut-based option.
Spices:
Adjust the Heat: If you like more spice, add extra chili flakes or a diced fresh chili. If you prefer it milder, reduce or omit the chili flakes.
Add Garam Masala: For extra depth, try adding a teaspoon of garam masala at the end of cooking.
Chickpeas: You can use dried chickpeas (cooked) instead of canned, but make sure they are tender before adding them to the sauce. You could also add other beans like white beans or lentils for variety.
Tomatoes: If you want a smoother sauce, you can blend the tomatoes before adding the chickpeas or use crushed tomatoes instead of diced. This will create a more consistent texture.
Serving Suggestions:
With Rice: Serve over jasmine rice or basmati for a comforting meal.
With Bread: Naan or pita bread makes a great accompaniment to soak up the delicious sauce.
For Extra Veggies: Add spinach or kale in the last few minutes of cooking for added nutrition and color.
Make Ahead: This dish gets even better the next day as the flavors continue to develop, so it’s perfect for meal prep or leftovers.
Vegan Option: The dish is naturally vegan, but you can add a dollop of dairy-free yogurt on top for a tangy finish, or pair it with a vegan raita on the side.
