Marry Me Chickpeas: The Creamy, Garlicky Version That's Actually Worth the Hype – in 30 Minutes
These marry me chickpeas are creamy, garlicky, and ready in 30 minutes. One skillet, sun-dried tomatoes, and a sauce that turns a plain Tuesday into something special. My eight-year-old asks for seconds every time.
Equipment
- Large Skillet (12-inch) with Lid
- Chef's Knife and Cutting Board
- Wooden spoon or silicone spatula
- Microplane or Box Grater
- Measuring Cups and Spoons
Ingredients
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1/2 cup sun-dried tomatoes packed in oil, chopped
- 4 cloves garlic, thinly sliced
- 1 cup heavy cream (or full-fat coconut milk for vegan)
- 1/2 cup vegetable broth
- 1/2 cup freshly grated Parmesan (plus more for serving)
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- 1/4 teaspoon red pepper flakes (optional)
- to taste salt and black pepper
- fresh parsley for serving
- 2 tablespoons oil from the sun-dried tomato jar (for sauteing)
Instructions
- Drain and rinse the chickpeas. Chop the sun-dried tomatoes. Slice the garlic. Grate the Parmesan. Have everything ready before you start cooking.
- Warm 2 tablespoons of the oil from the sun-dried tomato jar in a large skillet over medium heat. Add the sliced garlic and chopped sun-dried tomatoes. Cook, stirring, until the garlic is fragrant and just starting to turn golden at the edges – about 2 minutes. Do not let the garlic burn.
- Add the drained chickpeas, dried thyme, red pepper flakes, 1/2 teaspoon salt, and several grinds of black pepper. Stir and cook for 1 minute to warm the chickpeas and coat them in the garlicky oil.
- Add the vegetable broth and heavy cream (or coconut milk). Stir, scraping up any brown bits from the bottom of the pan. Bring to a gentle simmer – small bubbles, not a rolling boil.
- Reduce heat to medium-low and simmer uncovered for 10-12 minutes, stirring occasionally, until the sauce thickens and coats the back of a spoon.
- Remove from heat. Stir in the grated Parmesan until melted. Taste and adjust salt and pepper. If too thick, splash in a tablespoon of broth or milk. Toss in a handful of fresh parsley. Serve immediately over rice, pasta, or with crusty bread. Sprinkle extra Parmesan and parsley on top.
Notes
Grate your own Parmesan – the pre-shredded kind won't melt smoothly. Don't skip rinsing the chickpeas or the sauce may turn gummy. For a brighter finish, add a squeeze of fresh lemon juice just before serving. If the sauce is too thin, mash a few chickpeas against the side of the pan to release their starch. Store leftovers in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop with a splash of broth.