Marry Me Chickpeas
Make this simple Marry Me Chickpeas recipe, a satisfying and rich vegan chickpea dish that boasts around 23g of protein and 15g of fibre per serve. Coming together in under 30 minutes, this vegan dinner is perfect for a mid-week meal or meal prep. Main ingredients: chickpeas, tomato paste, sun-dried tomatoes, silken tofu
Servings: 4
Calories: 439kcal
Ingredients
For the vegan cream
- ¼ cup aquafaba from the canned chickpeas
- ⅓ cup soy milk
- 300 g silken tofu or soft tofu
- 3 tablespoon nutritional yeast
- 1 tablespoon olive oil
For the chickpeas
- 1 tablespoon olive oil
- 1 onion peeled and finely diced
- 4 cloves garlic peeled and minced
- 2 tablespoon tomato paste
- ½ cup sun-dried tomatoes divided (finely chop half and cut the other half into slices)
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 teaspoon chilli flakes optional
- 500 g chickpeas 2 x 425g can, drained, keeping ¼ cup chickpea brine set aside
- 1 cup vegetable stock I use a chicken-flavoured vegan stock
- 2 cup spinach washed and finely sliced
- ½ teaspoon salt
- cracked pepper (optional)
Instructions
- To make the vegan cream, pop the ingredients into a blender and blend until smooth. Set aside.
- Heat the olive oil in a large pan over medium heat. Add the onions, garlic, tomato paste and finely chopped sun-dried tomatoes - we are going to add the sliced ones later. Cook for around 5 minutes or until the onions are soft. If you need some more oil or moisture, add a tablespoon or so of water. This will steam the onions without adding additional oil.
- Stir the chickpeas and stock into the pan and continue cooking for a few minutes.
- Add your vegan cream and sun-dried tomato slices and stir through. Reduce the heat and allow the chickpeas to cook for around 5-7 minutes or until you get a lovely rich colour. Season with salt and some cracked pepper.
- Add chopped baby spinach and continue cooking until it wilts. Serve as is or with dairy-free parmesan and fresh basil.
Notes
Serve this with a cup of cooked quinoa for approximately 8g more of protein and ~5g of fibre.
Keep a quarter cup of the chickpea brine (aquafaba) for the vegan cream.
Nutrition
Calories: 439kcal | Carbohydrates: 56g | Protein: 23g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Sodium: 690mg | Potassium: 1443mg | Fiber: 15g | Sugar: 16g | Vitamin A: 2186IU | Vitamin C: 19mg | Calcium: 169mg | Iron: 7mg
