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Marry Me Chickpeas

This easy vegan casserole is warm, creamy, and filled with bright herbs, perfect for weeknight dinners or potlucks.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course, Vegetarian
Cuisine: Italian, Mediterranean
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups Baby spinach Look for bright green, fresh-smelling spinach.
  • 4 leaves Basil, fresh Choose fragrant leaves without dark spots.
  • 2 cans Chickpeas Low-sodium canned beans are preferred.
  • 5 cloves Garlic Minced or sliced.
  • 1/2 tsp Oregano
  • 1/2 tsp Red chili flakes Adjust spiciness to taste.
  • 1/2 cup Sun-dried tomatoes Preferably packed in oil for softness.
  • 1 tbsp Tomato paste A good quality tomato paste is recommended.
  • 1 cup Vegetable broth Use low-sodium if desired.
  • 1/4 tsp Black pepper, ground
  • 1 tsp Salt Taste before adding too much.
  • 1 tbsp Olive oil Use good-quality oil.
  • 1 cup Cream, vegan Pick a brand that melts well.
  • 1/2 cup Parmesan cheese, grated, vegan

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a skillet, heat olive oil over medium heat and sauté garlic until fragrant.
  3. Add chickpeas, sun-dried tomatoes, spinach, basil, oregano, red chili flakes, salt, and pepper. Cook until spinach is wilted.
  4. Stir in tomato paste and vegetable broth, and cook for a few more minutes.
  5. Transfer the mixture into a baking dish and top with vegan cream and grated Parmesan cheese.
Baking
  1. Bake in the preheated oven for 25-30 minutes until bubbly and golden.
  2. Let cool for a few minutes before serving.

Notes

Serve with crusty bread for dipping, or over grains like rice or quinoa. Can be made ahead of time; just prepare the skillet mix and store in the fridge before baking.