Marry Me Chickpeas

By Deryn Macey

5 from 3 votes

on Jan 22, 2026, Updated Aug 07, 2026

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These creamy Marry Me Chickpeas are an easy one-pan vegan dinner made with chickpeas, sun-dried tomatoes, spinach and a rich miso cashew cream sauce. Inspired by the viral Marry Me Chicken recipe, this vegetarian version delivers the same rich, savoury flavours without any dairy or meat. Ready in just 30 minutes, it’s a satisfying weeknight dinner that’s high in protein and fibre and delicious on its own or with pasta, rice or crusty bread.

Creamy “marry me” chickpeas with sun-dried tomatoes and spinach served in a white bowl with a spoon.

Table of Contents

Why You’ll Love Marry Me Chickpeas

I think the question is, how couldn’t you love marry me chickpeas? They are so good, here’s why you’ll love them:

  • Ready in 30 minutes.
  • Easy to make one-pan recipe.
  • Great for entertaining.
  • Naturally dairy-free and vegan.
  • High-protein vegetarian dinner.
  • Great for meal prep.
  • Easy to customize with white beans, butter beans or kale.
  • Delicious served over pasta, rice or with crusty bread.

What Are Marry Me Chickpeas?

Marry Me Chickpeas are the plant-based version of the viral Marry Me Chicken recipe. Instead of chicken, this recipe uses hearty chickpeas simmered in a creamy sun-dried tomato sauce with garlic, herbs, basil and spinach. My version swaps heavy cream for a miso cashew cream, creating a dairy-free sauce that’s still creamy and adds extra plant-based protein and flavour.

Ingredients

Below is a quick overview of what you’ll need to make the recipe and any substitutions you can make. Use the recipe card with the full list of ingredients and measurements at the bottom of the post when you’re ready to make the recipe.

Overhead view of ingredients for creamy “marry me” chickpeas, including chickpeas, soaked cashews, sun-dried tomatoes, tomato paste, miso paste, vegetable broth, red onion, garlic, fresh basil, dried oregano, and chili flakes arranged on a countertop.
  • Cashews: Use raw cashews and soak them in boiled water to make the cashew cream sauce.
  • Chickpeas: Use canned chickpeas for convenience or cook your own from dried. You’ll need about 3½ to 4 cups cooked chickpeas. Be sure not to rinse canned chickpeas if possible, as a little of the starch helps naturally thicken the sauce.
  • Miso Paste: White miso adds rich umami flavour and helps create a creamy, savoury sauce without dairy. White (shiro) miso has a mild, slightly sweet flavour that’s perfect for this recipe. If you don’t have miso, you can substitute 1–2 teaspoons of nutritional yeast and a pinch of salt, though the flavour won’t be quite the same.
  • Sun Dried Tomatoes: Sun-dried tomatoes provide the signature sweet, tangy flavour that makes the sauce so delicious. I like using the oil-packed variety and cooking the onions in a little of the reserved oil for even more flavour. If using dry-packed tomatoes, simply soak them in hot water for 15–20 minutes until softened before chopping.
  • Chili Flakes: The recipe calls for 1/2 tsp but you can reduce that if you’re sensitive to spice.
  • Onion: White, yellow or red onion or even shallot are all suitable.
  • Broth: Any vegetable broth such as carton or cube works.
  • Basil: Fresh basil adds brightness and balances the richness of the creamy sauce. Stir it in at the end of cooking to preserve its flavour. Dried basil can be used in a pinch, but fresh is highly recommended for the best taste.
  • Spinach: Baby spinach wilts quickly into the sauce and adds colour, texture and extra nutrients. You can omit it if preferred or substitute chopped kale, allowing it to cook for a few extra minutes until tender.

Variations

  • Using Other Beans: This recipe would also be yummy with white beans (cannellini beans) or butter beans!
  • Orzo: Cook 2 cups al dente orzo separately then stir in the cooked orzo, broth and cashew cream all at the same time.
  • Tomatoes: You could use roasted cherry or grape tomatoes instead of sun dried tomatoes but the flavour will be milder. I suggest using the sun dried if you can!
  • Cashew Alternative: Use 1 can of light or full-fat coconut milk to replace blended cashew and water.
  • Miso Paste: You can substitute 1-2 tsp nutritional yeast and a pinch of salt to help replicate the umami flavour of miso but miso is the best!
  • Mushrooms: Add sliced mushrooms after the onions have softened and cook for 5-7 minutes until they release moisture and beign to brown, then continue with the recipe. Cremini, white button, shiitake or oyster mushrooms would work. You could also cook them separately to avoid anything getting soggy, then mix them in at the end.

How to Make Marry Me Chickpeas

Top-down view inside a blender containing a smooth, pale cashew cream with small air bubbles after blending soaked cashews and broth.
  1. Soak cashews in boiled water for 10-30 min. Drain, then add to a high powered blender with 1 cup of fresh water, miso and a pinch of salt. Blend until creamy and smooth.
Diced red onion sautéing in olive oil in a large nonstick skillet, with pieces beginning to soften and turn translucent as they are stirred with a wooden spoon.
  1. In a large skillet, heat 1 tbsp olive oil over medium heat.  When hot, add onions.  Season with salt and pepper.  Cook for 4-6 min, stirring often, until tender and golden.
Softened red onion cooking in a skillet with minced garlic, red chili flakes, and tomato paste, creating a deep red, fragrant base for the sauce.
  1. Add tomato paste, garlic, oregano and red pepper flakes. Cook for 2-3 min, stirring often, until fragrant and tomato paste is toasted.
Cooked chickpeas and sliced sun-dried tomatoes in a skillet with an onion mixture, being stirred together as the flavors combine.
  1. To the skillet, add chickpeas, sun-dried tomatoes and broth. Bring to a simmer.  Cook for 4-6 min, stirring occasionally, until slightly reduced.
Creamy chickpea sauce simmering in a skillet with sun-dried tomatoes and wilted spinach, showing a thick, glossy texture.
  1. Reduce heat to low. Stir in cashew cream, spinach, if using and basil. Season with salt and pepper, to taste. Enjoy your yummy, creamy, “marry me” chickpeas!

Expert Tips

  • If you’re using dried sun dried tomatoes, re-hydrate in hot water until softened. If you’re using sun dried tomatoes packed in oil, use some of the oil to cook the onions and drain off the rest.
  • If you have a high-speed blender, cashews can be soaked in boiled water for 10 minutes while you prep the rest of the ingredients and start cooking the onion. If you do not have a high-speed blender, you may want to soak them a little longer for a smoother sauce.
  • If you’re storing leftovers, the sauce will thicken after it cools. You can still enjoy as is, or stir in a little broth or water when you reheat it.
  • Do not rinse the chickpeas. The starch helps naturally thicken the sauce.
  • Let the sauce simmer for a minute or two after stirring in the cashew cream. This helps it thicken and allows the flavours to meld together without overcooking the spinach and basil.

Recipe FAQs

Can I used cooked chickpeas instead of canned?

Yes. You can use 3-4 cups cooked beans instead of canned.

Are Marry Me Chickpeas gluten-free?

Yes, this recipe is gluten-free as written.

Can I make marry me chickpeas with coconut milk?

Yes. You can substitute one can of light coconut milk for the soaked and blended cashews but note it will have a hint of coconut flavour.

How long does this recipe keep in the fridge?

You can store leftover marry me chickpeas in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave.

Can you freeze marry me chickpeas?

You can but the texture is definitely best fresh. If frozen, thaw in the fridge and stir well after reheating.

What should I serve with marry me chickpeas?

These creamy chickpeas pair well with crusty sourdough, garlic bread, pasta, orzo, rice, quinoa, a simple green salad or roasted vegetables.

White bowl filled with creamy “marry me” chickpeas, coated in a rich cashew-based sauce with sun-dried tomatoes and spinach, ready to serve.

How to Store

  • Store leftover Marry Me Chickpeas in an airtight container in the refrigerator for up to 4 days. The sauce will continue to thicken as it cools, which is completely normal.
  • To reheat, warm gently on the stovetop over medium-low heat or in the microwave until heated through. If the sauce has become too thick, stir in a splash of vegetable broth or water until it reaches your desired consistency.
  • For longer storage, freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating. The creamy sauce may separate slightly after freezing, but a good stir while reheating will help bring it back together.

You May Also Like

If you love simple, cozy bean dinners, try these brothy beans next. They’re slow simmered white beans in a herby, miso broth that’s perfect for dipping crusty crusty bread. Here are a few more to try:

This recipe also reminded me of this Vegan Sun Dried Tomato Pasta, Creamy Vegan Carbonara and Chickpea Kale Stir Fry.

If you try this Marry Me Chickpeas recipe, don’t forget to leave a comment and a ⭐⭐⭐⭐⭐ rating in the comment section below. It helps others who are thinking of making the recipe, and I love to hear from you. Thanks for trying my recipes! – Deryn

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Creamy “marry me” chickpeas with sun-dried tomatoes and spinach served in a white bowl with a spoon.
5 from 3 votes

Marry Me Chickpeas

By: Deryn Macey
Creamy, rich and packed with flavour, these Marry Me Chickpeas are a delicious plant-based twist on the viral Marry Me Chicken. Made with chickpeas, sun-dried tomatoes, spinach and a creamy miso cashew sauce, they're ready in just 30 minutes in one pan.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 5
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Ingredients 

  • ¾ cup raw cashews
  • 1 tsp light miso paste
  • 1 tbsp olive oil or oil from sun dried tomatoes
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • ½ tsp red pepper flakes, reduce to 1/4 tsp if sensitive to spice
  • ½ cup sun dried tomatoes*
  • 2 cans cans chickpeas, drained but not rinsed, (2x19oz cans or 3x14oz cans)
  • 1 cup vegetable broth, 250 mL
  • 1 handful fresh basil
  • 2 cups baby spinach, optional

Instructions 

  • Soak and Blend Cashews: Bring ~2 cups water to a boil in a kettle or stovetop. Pour the hot water over ¾ cup raw cashews in a bowl and let soak for 10-30 minutes or up to an hour. Drain cashews, then add to a high powered blender with 1 cup of fresh water, miso and a pinch of salt. Blend until creamy and smooth. Set aside.
    ¾ cup raw cashews, 1 tsp light miso paste
  • Cook Onion: In a large skillet, heat 1 tbsp olive oil (or oil from sun dried tomato) over medium heat. When hot, add onions. Season with salt and pepper. Cook for 4-6 min, stirring often, until tender and golden.
    1 tbsp olive oil or oil from sun dried tomatoes, 1 medium onion
  • Cook Seasonings: Add tomato paste, garlic, oregano and red pepper flakes. Cook for 2-3 min, stirring often, until fragrant and tomato paste is toasted.
    4 cloves garlic, 2 tbsp tomato paste, 1 tsp dried oregano, ½ tsp red pepper flakes
  • Cook Chickpeas: To the skillet, add chickpeas (drain them but do not rinse), sun-dried tomatoes and broth. Bring to a simmer. Cook for 4-6 min, stirring occasionally, until slightly reduced.
    ½ cup sun dried tomatoes*, 2 cans cans chickpeas, drained but not rinsed, 1 cup vegetable broth
  • Finish Chickpeas: Reduce heat to low. Stir in cashew cream, basil and spinach, if using. Season with salt and pepper, to taste.
    1 handful fresh basil, 2 cups baby spinach

Notes

If you’re using dried sun dried tomatoes, re-hydrated in hot water until soft. If you’re using sun dried tomatoes packed in oil, use some of the oil to cook the onions and drain off the rest.
If you have a high-speed blender, cashews can be soaked in boiled water for 10 minutes while you prep the rest of the ingredients and start cooking the onion. If you do not have a high-speed blender, you may want to soak them a little longer for a smoother sauce.
Makes approx. 5 heaping cup servings ~1.25 cup each. These would be meal-sized or a large side dish serving. You can reduce the serving size to about 1/2 cup to make around 10 servings.

Nutrition

Serving: 1serving, Calories: 401kcal, Carbohydrates: 53g, Protein: 18g, Fat: 15g, Saturated Fat: 2g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 7g, Sodium: 321mg, Potassium: 1067mg, Fiber: 13g, Sugar: 14g, Vitamin A: 1516IU, Vitamin C: 13mg, Calcium: 109mg, Iron: 7mg
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About Deryn Macey

Deryn Macey is a nutrition coach, certified personal trainer, and the creator of Running on Real Food, where she's been sharing nutritious recipes since 2013. She holds a science degree and offers strength training and nutrition coaching through Onward Strong, focusing on strength, sustainable eating habits, and breaking free from diet culture.

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5 Comments

  2. 5 stars
    We whipped up this dish last night, it’s incredibly quick and easy to make, yet bursting with amazing flavors! You won’t want to miss out on this deliciousness! We served it over couscous for an added source of protein. We will definitely be making this again.

    Reply