Can I use dried chickpeas instead of canned?

Yes, soak them overnight and cook until tender before adding.

Can I make marry me chickpeas vegan?

Of course! Use coconut milk and vegan Parmesan or nutritional yeast.

Absolutely it tastes better the next day and reheats perfectly.

Very! Skip the red pepper flakes if you’re serving picky eaters.

Mash some chickpeas into the sauce and simmer uncovered for a few more minutes.

Scale

2 cans chickpeas (15 oz each), drained & rinsed

1 tbsp olive oil

1 small yellow onion, diced

4 garlic cloves, minced

½ cup sun-dried tomatoes in oil, chopped

1 cup full-fat coconut milk

½ cup vegetable broth

2 tbsp tomato paste

1 tsp smoked paprika

½ tsp dried oregano

½ tsp red pepper flakes (optional)

½ tsp salt

Fresh ground black pepper

½ cup grated Parmesan

Juice of ½ lemon

Fresh basil or parsley, chopped

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1. Heat olive oil in large skillet over medium heat.

2. Add onion; sauté 5–6 min until golden.

3. Stir in garlic and sun-dried tomatoes; cook 2 min.

4. Add tomato paste, paprika, oregano, red pepper flakes; stir 1 min.

5. Add chickpeas, broth, coconut milk; season with salt and pepper.

6. Bring to gentle simmer; cook 10–15 min, stirring occasionally.

7. Remove from heat; stir in Parmesan and lemon juice.

8. Garnish with basil or parsley.

9. Serve hot with bread, rice, or pasta.

Use full-fat coconut milk for extra creaminess.

Mash a few chickpeas to naturally thicken the sauce.