Before You Dive Into This Delicious Recipe… 🍲

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Marry Me Chickpeas

Mar 21, 2026

Marry Me Chickpeas

This PlantWhys version is adapted from this recipe: https://www.liveeatlearn.com/marry-me-chickpeas/ to make it dairy free.

Servings

4–5 servings

Total Time

30 minutes

Ingredients

Cream Sauce

½ cup cashews
1 cup hot water
1 cup vegetable broth
½ cup nutritional yeast
1 teaspoon salt

Chickpeas

2 cans chickpeas, drained and rinsed
1 cup vegetable broth
4 cloves garlic, minced
1 teaspoon dried oregano
½ teaspoon crushed red pepper (optional)
¼ cup sun-dried tomatoes, chopped
Optional: ½ onion, diced

Finishing

Juice of ½ lemon

Optional Substitution

Use 1 can coconut milk instead of chickpeas if legumes cause bloating

For Serving

Cooked rice
Fresh basil (optional)

Instructions

Soak cashews
Add cashews and hot water to a blender and let sit while preparing the rest of the recipe.
Sauté aromatics
In a large pan over medium heat, sauté garlic (and onion if using) for 2–3 minutes until fragrant.
Add spices and tomatoes
Stir in oregano, crushed red pepper (if using), and sun-dried tomatoes. Cook for 1–2 minutes.
Add chickpeas and broth
Add chickpeas and 1 cup vegetable broth to the pan. Stir and let simmer for 5–7 minutes.
Make the cream sauce
To the blender, add nutritional yeast, salt, and 1 cup vegetable broth. Blend until smooth and creamy.
Combine
Pour the cream sauce into the pan and stir well. Simmer for another 3–5 minutes until thick and creamy.
Finish with lemon
Turn off the heat and stir in the juice of ½ lemon to brighten the flavor.
Serve
Serve over rice and garnish with fresh basil if desired.

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Before You Dive Into This Delicious Recipe… 🍲

Marry Me Chickpeas

Marry Me Chickpeas

Total Time

Ingredients

Instructions

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