This Easy Marry Me Chickpeas recipe brings together chickpeas, spices, and a hint of coconut milk for a warm, comforting dish. It’s delicious and perfect for any meal!
You might just want to get married after tasting this! 😉 It’s quick to whip up, and I love serving it over rice or with crusty bread to soak up all the flavors.
Key Ingredients & Substitutions
Chickpeas: These are the star of this dish! Canned chickpeas are convenient, but you can also use dry chickpeas. Just soak and cook them beforehand. If you’re not a fan, white beans work well too.
Coconut Milk: This adds a creamy texture and lovely flavor. If you’re avoiding it, consider using almond milk or a dairy alternative, but you may need to add a bit more seasoning to get the right flavor.
Spices: Ground cumin and smoked paprika are must-haves. For a different twist, try curry powder instead of smoked paprika! You can also adjust the chili flakes based on how spicy you like your food.
Spinach: Fresh spinach wilts down nicely, but you can use kale or Swiss chard. If these aren’t available, frozen spinach works, just ensure to squeeze out excess water.
How Can I Get the Onions and Garlic Just Right?
Sautéing onion and garlic properly makes a huge difference in flavor. It’s all about controlling the heat and time. Here’s how to do it:
- Keep the heat at medium to avoid burning. If you notice them browning too quickly, lower the heat slightly.
- Cook the onions until they’re soft and translucent before adding garlic, as garlic cooks faster and can burn.
- Stir occasionally to prevent sticking and ensure even cooking. This should take about 3-4 minutes for onions and just 1 minute for garlic.
Mastering this step will add depth to your dish!
Easy Marry Me Chickpeas
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 small yellow onion, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili flakes (adjust to taste)
- 1 can (14 oz) diced tomatoes or 2 fresh tomatoes, chopped
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 can (13.5 oz) coconut milk
- 2 cups fresh spinach, roughly chopped
- 1/4 cup fresh cilantro, chopped (optional)
- Salt and black pepper, to taste
- Juice of 1/2 lemon
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 20 minutes to cook. In total, plan for about 35 minutes from start to finish. It’s a quick and satisfying meal that’s perfect for any day of the week!
Step-by-Step Instructions:
1. Sauté the Base:
Start by heating the olive oil in a large skillet over medium heat. Once hot, add the minced garlic, grated ginger, and finely chopped onion. Sauté everything for about 3-4 minutes until the onion becomes translucent and fragrant. This step builds a delicious foundation!
2. Toast the Spices:
Add the ground cumin, smoked paprika, and chili flakes to the skillet. Stir them in well and let them cook for another minute. This toasting process enhances their flavors and makes your dish even more aromatic.
3. Cook the Tomatoes:
Next, pour in the diced tomatoes. Cook this mixture for about 5 minutes, allowing the tomatoes to soften and release their juices while stirring occasionally. This will add a nice depth of flavor to your chickpeas.
4. Combine Chickpeas:
Add the drained chickpeas to the skillet, stirring to coat them in the tomato and spice mixture. Cook for another 2 minutes, letting those wonderful flavors meld together.
5. Add Coconut Milk:
Now, pour in the coconut milk. Stir well to combine everything, then bring the mixture to a gentle simmer. Allow it to cook for about 8-10 minutes until the sauce thickens slightly. This will create a creamy, comforting base for your dish.
6. Stir in Spinach:
Add the roughly chopped spinach to the skillet and cook until it’s wilted, which should take about 2 minutes. Season with salt and black pepper to taste, adjusting according to your preference.
7. Final Touches:
Once the spinach is wilted, remove the skillet from the heat. If you’d like, stir in some fresh cilantro for an extra burst of flavor and squeeze the juice of half a lemon over the top to brighten it all up.
8. Serve and Enjoy:
Serve the Marry Me Chickpeas warm over rice, with flatbread, or your favorite grains. This dish is sure to impress with its creamy texture and rich flavors. Enjoy!
FAQ for Easy Marry Me Chickpeas
Can I Use Dried Chickpeas Instead of Canned?
Absolutely! If you prefer using dried chickpeas, soak them overnight and cook them until tender before adding them to the dish. You’ll need about 1.5 cups of dried chickpeas to equal the two cans called for in the recipe.
What Can I Substitute for Coconut Milk?
If you want to avoid coconut milk, you can use almond milk or another dairy-free milk, but the flavor will be different. For creaminess, add a bit of cashew cream or a thicker non-dairy yogurt to achieve a rich texture.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat them gently on the stove or in the microwave, adding a splash of water or non-dairy milk to keep it creamy if it thickens too much.
Can I Add Other Vegetables?
Yes! Feel free to get creative with your vegetables. Bell peppers, zucchini, or even carrots would make great additions. Just sauté them along with the onions and garlic to ensure they’re cooked before adding the other ingredients.
