Vegan Marry Me Chickpeas

Rich, creamy, and wildly craveable, this one-pot chickpea dish is comfort food with a hormone-balancing twist.

If a meal could win hearts, this would be the one. Vegan Marry Me Chickpeas are rich, creamy, and layered with bold flavors from sun-dried tomatoes, garlic, and fresh herbs. Whether you’re prepping for the week or cooking for a crowd, this cozy plant-based dish delivers a restaurant-worthy experience with simple, nourishing ingredients.

Why We Love This Dish

Vegan Marry Me Chickpeas are a plant-based twist on the viral Marry Me Chicken, made entirely from pantry-friendly, wholesome ingredients. The sauce is creamy and flavorful thanks to oat or almond milk, balanced with chickpeas for protein and texture. Sun-dried tomatoes provide tangy depth while garlic, oregano, and red pepper flakes bring warmth and a little heat. A sprinkle of fresh basil adds to the flavor and appearance just before serving.

This recipe is comforting without being heavy and perfect for both weekly meal prep and special gatherings.

How This Recipe Supports Hormone Balance & Health

This dish supports hormonal health in several important ways:

• Chickpeas are high in plant-based protein and contain phytoestrogens that may help regulate estrogen levels during perimenopause and menopause.
• Oat milk adds creaminess while almond milk provides a lighter option with healthy fats and vitamin E, which supports skin and hormone health.
• Garlic and onions help the liver detoxify excess hormones.
• Olive oil and sun-dried tomatoes provide healthy fats that aid in nutrient absorption and hormone production.
• Red pepper flakes (if used) may help with circulation and metabolism.

Together, these ingredients offer support for blood sugar stability, inflammation reduction, and better hormonal balance overall.

How to make Vegan Marry Me Chickpeas

Ingredients:

• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 2 small shallots or 1 small yellow onion, finely chopped
• 2 teaspoons dried oregano
• 1 teaspoon crushed red pepper flakes (optional)
• ½ cup sun-dried tomatoes in oil, thinly sliced
• 2 tablespoons tomato paste
• 2 (15 ounce) cans chickpeas, drained and rinsed
• 1½ cups unsweetened oat milk or almond milk
• 1 cup vegetable broth
• ½ teaspoon salt or to taste
• Black pepper, to taste
• Fresh basil, chopped for flavor and garnish
• Cooked pasta, rice, or crusty bread for serving

Directions:

Step 1: Heat olive oil in a large skillet or pot over medium heat. Add garlic and shallots or onion and cook for 3 to 4 minutes until soft and fragrant.

Step 2: Stir in oregano, red pepper flakes, sun-dried tomatoes, and tomato paste. Cook for 1 to 2 minutes until the tomato paste darkens and the mixture becomes fragrant.

Step 3: Add chickpeas, oat or almond milk, and broth. Bring to a simmer and let cook uncovered for 12 to 15 minutes, stirring occasionally, until the sauce thickens.

Step 4: Season with salt, and black pepper to taste. Simmer for 1 to 2 more minutes.

Step 5: Spoon over pasta or rice, and top with fresh basil before serving.

Notes & Storage

Storage: Store in an airtight container in the refrigerator for 4 to 5 days. Freeze in single portions for up to 2 months. Thaw overnight in the fridge and reheat gently on the stove.

Reheating Tips: Warm over medium-low heat. Add a splash of plant milk or broth to loosen the sauce if it thickens too much.

Notes:

• Use white beans in place of chickpeas for a creamier texture.
• Stir in chopped spinach or kale during the last few minutes of cooking for added nutrients.
• Serve with chickpea or another whole grain pasta for added fiber.
• Swap with gluten free pasta or rice to make this gluten free.