If you’re craving a warm, nourishing meal that’s packed with flavor and comes together in just 30 minutes, this Marry Me Chickpeas is about to become your new favorite. It’s a perfect balance of rich, savory flavors, silky creaminess, and hearty plant-based protein. Plus, it’s made with simple ingredients and requires only one pot — which means less time cleaning and more time enjoying a delicious, cozy meal.
Whether you’re a long-time vegan or just trying to add more plant-based meals to your routine, this stew checks all the right boxes. It’s comforting, satisfying, and bursting with fresh and vibrant ingredients like cherry tomatoes, spinach, and fragrant basil. Pair it with a slice of crusty sourdough bread, and you’ve got the ultimate cozy dinner.
Why You’ll Love This Marry Me Chickpeas:
✔ One-pot wonder: Minimal cleanup, maximum flavor!
✔ Quick & easy: Ready in just 30 minutes — perfect for busy weeknights.
✔ Protein-packed: Chickpeas bring a hearty dose of plant-based protein.
✔ Creamy & comforting: Vegan cream or coconut milk makes this stew rich and satisfying.
✔ Vibrant flavors: Sun-dried tomatoes, fresh basil, and garlic add layers of savory goodness.
How to Make Marry Me Chickpeas:
Pro Tips for the Perfect Marry Me Chickpeas:
🔥 Add spice: Love a little heat? Sprinkle in some red pepper flakes.
🥥 No coconut milk? Cashew cream or a thick oat-based cream works beautifully.
🍚 Make it heartier: Stir in cooked quinoa, rice, or even small pasta for extra bulk.
🍋 Boost the flavor: A squeeze of fresh lemon juice at the end adds a lovely brightness.
Storing & Reheating: How to Keep Your Marry Me Chickpeas Fresh and Flavorful
One of the best things about this Marry Me Chickpeas is how well it stores and reheats — making it perfect for meal prep or leftovers.
- To store: Let the stew cool completely before transferring it to an airtight container. It will stay fresh in the fridge for up to 4 days and can be frozen for up to 2 months.
- To reheat: Warm the stew gently on the stove over low to medium heat. Add a splash of water, vegetable broth, or coconut milk to loosen the consistency if it thickens in the fridge. If using a microwave, heat in short intervals, stirring in between to ensure even warmth.
The flavors deepen even more after a day or two, so don’t be surprised if it tastes even better the next day!
Marry Me Chickpeas: Your FAQs Answered!
Absolutely! Just chop them into small cubes for a similar texture.
Full-fat coconut milk works perfectly, but you can also use cashew cream or a thick oat cream.
Yes! This stew keeps well in the fridge for up to 4 days. Reheat gently on the stove, adding a splash of water if it thickens too much.
It sure is! Freeze in an airtight container for up to 2 months. Defrost overnight in the fridge and reheat on the stove.
Sourdough bread is perfect for dipping, but you could also serve it over quinoa, rice, or couscous for a heartier meal.
Ready to Dig In? Your New Favorite Cozy Meal Awaits!
If you’re looking for a simple, nourishing dinner that’s big on flavor and comfort, this Marry Me Chickpeas is calling your name. It’s rich, hearty, and packed with plant-based goodness — perfect for a quick weeknight meal or a cozy weekend treat.
Grab a slice of warm sourdough, ladle up a generous bowl, and get ready to savor every bite. And hey — if you make this, don’t forget to snap a pic and tag me! I love seeing your delicious creations and sharing the love for good vegan food.
So what are you waiting for? Let’s get cooking! 🌱
Cook with compassion and flavor — get inspired by Dr. Vegan’s incredible vegan dishes!
Marry Me Chickpeas: Creamy Tomato & Chickpea Stew (Vegan & Easy)
Equipment
- 1 Large skillet or pot
- 1 Wooden spoon or spatula
- 1 Sharp knife
- 1 Cutting board
Ingredients
- 500 g halved cherry tomatoes (or cubed regular tomatoes)
- 3 cloves garlic (minced)
- 1 pc medium onion (diced)
- 2 tbsp tomato paste
- 50 g sun-dried tomatoes (chopped)
- 2 tbsp italian seasoning
- Salt & pepper to taste
- 200 ml vegan cream or full-fat coconut milk
- 100 g baby spinach
- 400 g canned chickpeas (drained)
- water (as needed, to adjust consistency)
- Fresh basil (for topping)
- Vegan Parmesan (for topping)
- Sourdough bread (to serve)
Instructions
- Heat a pan over medium heat. Add the cherry tomatoes, minced garlic, and diced onion. Stir, cover, and let cook until the tomatoes become very soft.
- Stir in the tomato paste, sun-dried tomatoes, Italian seasoning, salt, and pepper. Mix well.
- Pour in the vegan cream or coconut milk and stir. Add water if needed to reach your desired consistency.
- Add the baby spinach and drained chickpeas. Stir until the spinach wilts and everything is well combined. Adjust seasoning if necessary.
- Serve hot, topped with chopped fresh basil and vegan Parmesan. Enjoy with sourdough bread!