Creamy Marry Me Chickpeas | INSANELY Delicious & Easy to Make

These Creamy Marry Me Chickpeas are so good that when you serve them to someone, they are supposed to propose to you. Well, that is the myth… lol. Seriously though, we’re talking a ton of great flavors, simple ingredients, and all done in just 30 minutes using one pan.

To make this recipe, I used canned chickpeas, also known as garbanzo beans. You can also use dried chickpeas if you like. Just soak them in plenty of water overnight and then simmer the following day for 1 to 2 hours or until tender.

To make the cream sauce, I used a combination of low-fat milk and vegetable broth. You can also use full-fat milk, nonfat milk, or even a plant-based milk to veganize this recipe. As for the broth, chicken broth or beef broth can be substituted.

TIPS & TRICKS to Make this Recipe: While the chickpeas are simmering in the cream sauce, make sure to mix every 2 minutes. This way the cream sauce doesn’t develop a film on top. This dish will hold for up to 3 to 4 days in the fridge. Just add in more liquid when reheating to bring back the creaminess.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL

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Watch the Video Below on How to Make Creamy Marry Me Chickpeas

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Creamy Marry Me Chickpeas

Course Main Course

Cuisine Mediterranean

Prep Time 10 minutes

Cook Time 25 minutes

Servings 4

Calories 404 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 3 tbsp extra virgin olive oil 45 ml
• 1 small onion (chopped)
• 5 cloves garlic (chopped)
• 1 tbsp all purpose flour 8 grams
• 1 tsp dried oregano 1 gram
• 1/2 tsp dried thyme .50 grams
• 1/2 tsp sweet smoked Spanish paprika 1.25 grams
• 1/4 tsp crushed red pepper flakes .65 grams
• 1 cup low fat milk 240 ml
• 3/4 cup vegetable broth 180 ml
• 2 cans chickpeas (garbanzo beans) 15.5 oz / 440 grams each
• 1/2 cup sundried tomatoes packed in oil (chopped) 55 grams
• 2 tbsp grated Manchego cheese 15 grams
• 1/4 cup chopped basil 5 grams
• 2 tsp lemon juice 10 ml
• sea salt & black pepper

Instructions

1. Heat a large fry pan with a medium heat and add in the olive oil

2. After a couple of minutes add in the chopped onion and garlic, mix continuously, after 3 to 4 minutes and the onion is translucent, add in the flour, continue to mix for 2 minutes, then add in the oregano, thyme, paprika, and crushed red pepper flakes, quickly mix together, then add in the milk and broth, gently mix continuously

3. Once you end up with a slightly creamy sauce, about 5 minutes, add in the chickpeas (drained & rinsed), chopped sundried tomatoes, and season with salt & pepper, mix together, then lower to a low-medium heat and simmer for 10 minutes, making sure to gently mix every 2 minutes so the sauce doesn't develop a film on top

4. After simmering the chickpeas for 10 minutes turn off the heat, add in the grated cheese, chopped basil, and lemon juice, mix together

5. Serve directly out of the pan or transfer into shallow bowls, enjoy!

Recipe Notes

Get the Spanish Olive Oil I used to make this Recipe

Nutrition Facts

Creamy Marry Me Chickpeas

Amount Per Serving

Calories 404 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 4g25%

Polyunsaturated Fat 3g

Monounsaturated Fat 9g

Cholesterol 11mg4%

Sodium 638mg28%

Potassium 947mg27%

Carbohydrates 46g15%

Fiber 12g50%

Sugar 9g10%

Protein 17g34%

Vitamin A 657IU13%

Vitamin C 9mg11%

Calcium 271mg27%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

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