Marry Me Chickpeas
This is a vegetarian twist on a classic Italian inspired dish, Marry Me Chicken! Full of protein, healthy fats, and vegetables, this delicious dish is perfect with crusty bread, rice, or sweet potatoes. This recipe is based on Nora Cook's vegan version, which you can see HERE.
Ingredients
- 1 Tablespoon Olive Oil (try our Simpatico Chef's Blend from Lazio)
- 5 cloves of garlic, finely sliced
- 1/2 cup of sundried tomatoes, chopped (try our Sundried Tomatoes in Extra Virgin Olive Oil)
- 1/2 teaspoon of oregano
- 1/2 teaspoon of red chili flakes (or more, to taste)
- 1/4 teaspoon ground black pepper
- One pack of Del Colle Italian Chickpeas, soaked and prepared per package directions
- One cup of vegetable broth (try our Aneto Vegetable Broth)
- 1 tablespoon tomato paste (try our Double Concentrate Tomato Paste)
- 1 cup heavy cream
- 3 cups of fresh baby spinach, chopped
Sautee the garlic on its own on medium low heat for about 2 minutes, or until fragrent.
Then add in the tomatoes (drain most of the oil), orgegano, chili flakes, and pepper, and sautee for 2 more mintues. Finally, add in the chickpeas, vegetable broth, tomato paste, heavy cream, and spinach, and let simmer for about 10 minutes on low, or until the spinach is fully wilted.
Serve with crusty bread or another carb such as potatoes or pasta.
