Loading Yumzy...
Creamy Tuscan Marry Me Chickpeas
easy
Dinner
Italian
Creamy Tuscan Marry Me Chickpeas
10m
Prep
20m
Cook
4
Servings
1K+
Views
1 photos • Tap to view
A comforting, plant-forward twist on the viral skillet sensation featuring tender chickpeas simmered in a velvety sun-dried tomato, garlic, and parmesan cream sauce.
Y
Yumzy
Public Recipe
Premium recipe tools
Cook with confidence and adapt this recipe to your table.
Serving Scaler
Change servings and recalculate ingredient quantities instantly.
4
Unlock Cooking Mode and Serving Scaler with Yumzy Premium.Go Premium
Ingredients
- ✓30 ml olive oil
- ✓1 medium shallot
- ✓4 cloves garlic
- ✓15 ml tomato paste
- ✓120 ml sun-dried tomatoes
- ✓1 tsp dried oregano
- ✓0.5 tsp red pepper flakes
- ✓180 ml vegetable broth
- ✓180 ml heavy cream
- ✓2 cans (15 oz each) chickpeas
- ✓480 ml baby spinach
- ✓120 ml parmesan cheese
- ✓0.5 tsp kosher salt
- ✓0.3 tsp black pepper
- ✓60 ml fresh basil leaves
Instructions
1
Warm the olive oil in a wide skillet over medium heat. Add the diced shallot and cook until softened and translucent, about 3 minutes.
💡
Tip:Keep the heat moderate so the shallot softens without browning quickly.
2
Stir in the minced garlic, tomato paste, chopped sun-dried tomatoes, dried oregano, and red pepper flakes. Cook for 1 to 2 minutes until fragrant and the paste turns a deep brick-red hue.
💡
Tip:Cooking the tomato paste directly in the oil deepens its umami sweetness.
3
Pour in the vegetable broth and heavy cream, whisking gently to combine with the aromatics and scrape up any flavorful browned bits from the pan.
💡
Tip:Ensure the broth is at room temperature or slightly warm to prevent the sauce from separating.
4
Add the drained chickpeas, salt, and black pepper. Bring the liquid to a gentle simmer, then reduce heat to medium-low and let cook for 8 to 10 minutes until the sauce thickens and coats the back of a spoon.
💡
Tip:Press down lightly on a small spoonful of chickpeas to break them open; the starch helps naturally thicken the cream.
5
Stir in the baby spinach and grated parmesan cheese. Cook for 2 minutes until the spinach is fully wilted and the cheese has melted smoothly into the sauce.
💡
Tip:Remove from heat as soon as the cheese incorporates to maintain a silky texture.
6
Taste and adjust salt or pepper as needed. Garnish with fresh basil and serve immediately.
💡
Tip:Serve with warm crusty bread to scoop up every drop of sauce.
📝 Chef's Notes
Store leftovers in an airtight glass container in the refrigerator for up to 4 days. Reheat gently over low heat on the stovetop with a splash of broth or water to loosen the cream sauce. Pairs wonderfully with toasted sourdough, pasta, or fluffy rice.
mary me
chickpeas
viral
skillet dinner
vegetarian
quick dinner
comfort food
marry me chickpeas
vegetarian skillet recipe
Love this recipe?
Join Yumzy to create your own recipes, discover more delicious meals, and get personalized cooking assistance!
Recipes shared by Yumzy users. Please verify recipes, ingredients and cooking times. Learn more: Terms of Service.