Turn any night into a special occasion with this Marry Me Chickpeas with Pasta recipe! It’s a delicious vegan version of the viral Marry Me Chicken. Hearty, bursting with flavor, and easy to make gluten-free.

The Story Behind Marry Me Chickpeas with Pasta

Have you ever heard of Marry Me Chicken? It’s a trendy dish that went viral on TikTok believed to be so delicious, that a marriage proposal is sure to follow after a single bite.

I’m not a trendy gal but I do love a hearty meal and created a vegan version that just might make you fall in love too; Marry Me Chickpeas and Pasta!

This dish combines the comforting richness of a creamy sauce flavored with sundried tomatoes and filled with tender chickpeas and satisfying pasta. Trust me, if your love language is food, this recipe will become your secret weapon. ❤️

Here’s why you’ll love it

Healthy, made with nutritious chickpeas.
Rich and creamy without heavy cream.
Simple to make with pantry staples and easy to find spinach and basil.
Very very delicious, guaranteed to make your taste buds sing!

Carol holding a bowl of marry me chickpeas and pasta.

Ingredients You’ll Need

You’ll find the complete ingredient list with measurements and instructions in the recipe card at the bottom of this post. But let’s take a look at each one and some substitutions too.

Ingredients for marry me chickpeas with pasta.

Olive oil- Don’t be shy here. This healthy fat helps carry the flavors throughout the dish.

Shallots and garlic- For subtle onion flavor with garlic notes.

Vegetable broth- Grab the richest broth you can find for a thicker more flavorful sauce. Please please don’t use bouillon cubes. 😊

Chickpeas- AKA garbanzo beans. Feel free to use canned or homemade. These protein-rich little guys give the dish a stick-to-your-ribs quality.

Pasta- Use small-shaped pasta like shells, orzo, or ditalini. Use gluten-free pasta to make this recipe gluten-free.

Jar of sun-dried tomatoes- Definitely go for the variety that is packed in oil. The flavored oil infuses the tomatoes and seriously elevates the dish.

Spinach and basil- for a burst of freshness and pop of color.

Coconut cream- The kind that comes from a can. Just be sure to stir the liquid into the cream before using. Full-fat coconut milk will also work, keeping in mind that your sauce won’t be as creamy.

Vegan parmesan cheese- for an umami layer of saltiness. The melted cheese helps thicken the sauce.

Seasonings- I love using thyme in this recipe but tested it with Italian seasoning too which is a good option. Red pepper flakes lend a nice spicy kick and, of course, our good friends salt and black pepper.

Check out this handy guide on how to cook dried chickpeas. It has everything you need to know!

How to make this recipe (with photos)

When you’re ready to make this recipe, scroll down to the recipe card at the end of this post. You’ll find the complete ingredient list with measurements there.

1. In a 4-6 quart cooking pot over medium-high heat pour in 3 tablespoons of olive oil. Add the shallots, sprinkle with salt, and sauté for 3 minutes.

2. Add the garlic and red pepper flakes. Sauté for 1 more minute.

Add the chickpeas, pasta, sundried tomatoes, and thyme.

Cook, stirring occasionally, until the pasta is barely al dente.

3. Deglaze the pan with vegetable stock, scraping up any bits sticking to the bottom. Add the chickpeas, pasta, sundried tomatoes, and thyme. Give the mixture a good stir. Cover and bring to a boil. Once boiling, remove the lid and adjust the heat in order to maintain a simmer. Cook, stirring occasionally, until the pasta is barely al dente.

4. Add the coconut cream, vegan parmesan cheese, and spinach. Stir gently until the spinach is wilted and the cheese is melted. Taste for seasoning adding salt and black pepper to your liking.

marry me chickpeas garnished with fresh basil.

5. Garnish with torn basil leaves for a burst of freshness and pass with extra vegan parmesan cheese.

How to Store

Store any leftovers in an airtight container in the refrigerator for up to 5 days. Gently reheat on the stovetop. You may need to add a splash of vegetable broth if the mixture seems dry. Or reheat in the microwave, one minute at a time, stirring in between. It tastes even more flavorful the next day, making it perfect for vegan and vegetarian meal prep!

Although I haven’t tested it, I feel this recipe would freeze well in an airtight freezer-friendly container for up to 3 months.

More Savory Recipes with Chickpeas

Protein-packed chickpeas are the beans I reach for first. They’re so versatile and yummy! Here are a few favorite recipes I make over and over again for my family and catering clients. Enjoy!

Vegan Smashed Chickpea Salad

Tomato Cashew Chickpea Curry

Summer Couscous Salad with Lemon Vinaigrette

Easy Pan Fried Chickpeas

One Pot Chickpea Noodle Soup

West African Peanut Stew

I’m back from my trip to France where food and love are closely intertwined. Meals are not just about sustenance but about savoring life, connecting with others, and expressing love.

Whether you believe in this fun fable or not, there’s no denying the power of truly delicious food. Keep this recipe on your short list, juuuust in case! 😉

Sending you a giant hug from my little kitchen,

X,o,

Marry Me Chickpeas with Pasta (Vegan Recipe)