Vegan marry me chickpeas with spinach and sun-dried tomatoes

Vegan marry me chickpeas in a sauce of coconut milk, sun-dried tomatoes and nutritional yeast, with spinach and sourdough bread. A one-pan dinner with 16 g of fibre.

At a glance

• Serves 4
• Prep time: 10 min
• Cooking time: 20 min
• Total time: 30 min
• Calories: 466 kcal per serving
• Protein: 18 g
• Fat: 18 g
• Carbs: 51 g

Ingredients

• 1 onion
• 3 garlic cloves
• 1 tbsp olive oil
• 60g sun-dried tomatoes (dry or in olive oil)
• 480g chickpeas
• 200ml coconut milk
• 200ml vegetable stock
• 2 tbsp nutritional yeast
• 150g baby spinach
• 1 unwaxed lemon
• 200g rye sourdough bread
• 1 tsp paprika
• 1 tsp oregano
• 1/2 tsp chilli flakes
• 1 pinch of salt
• 1 bunch of basil

Method

You’ll need: frying pan · chopping board · knife · sieve

1. Dice the onion, chop the garlic and cut the sun-dried tomatoes into strips.
2. Soften the onion and garlic in the olive oil for 3 min. Add the sun-dried tomatoes, paprika, oregano and chilli flakes and fry everything for 1 min.
3. Drain the chickpeas, rinse them in cold water and add them to the pan with the coconut milk and vegetable stock. Simmer uncovered for 10 min.
4. Stir in the nutritional yeast and mash a few chickpeas with the spoon to thicken the sauce.
5. Add the spinach and let it wilt. Season with grated lemon zest, 1 tbsp lemon juice and salt.
6. Tear the basil over the top and serve the chickpeas with the sourdough bread for dunking.

Good to know

After marry me chicken came the plant-based version, and it has its own fan base. The chickpeas soak up the sauce, and nutritional yeast plays the part of the parmesan. Bread for dunking is a must.

Swaps

Coconut milk → oat milk with 2 tbsp cashew butter (contains tree nuts). Chickpeas → white beans (creamier). Sourdough bread → brown rice (gluten-free). Spinach → kale (more robust).

Cooking tips

Mashed chickpeas thicken the sauce without any starch. Only let the coconut milk simmer, not boil hard, or the fat will separate.

Storage

Without the bread, the dish keeps for 3 days in the fridge and can be frozen for 2 months.

Allergens

Vegan, no milk, egg or nuts. The sourdough bread contains gluten – with rice instead of bread, the dish is gluten-free.

Frequently asked questions

Can you freeze marry me chickpeas?

Without the bread, the dish keeps for 3 days in the fridge and can be frozen for 2 months.

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