Marry Me Chickpea & Veggie Skillet
A vegetarian adaptation of the beloved Marry Me dish, loaded with chickpeas, carrots, and spinach in a creamy sauce.
Ingredients
- •2 tbsp Olive oil
- •1 medium, finely diced Yellow onion
- •4-5 cloves, minced Garlic
- •2 medium, peeled and diced Carrots
- •1/2 cup, oil-packed, drained and chopped Sun-dried tomatoes
- •1/2 tsp (or to taste) Red pepper flakes
- •2 15-oz cans, rinsed and drained Canned chickpeas
- •1 tsp Dried oregano
- •1/2 tsp Dried basil
- •1 cup Vegetable broth
- •1/2 cup Crushed tomatoes
- •1 cup Heavy cream
- •2 tbsp (optional, for cheesy flavor) Nutritional yeast
- •5-6 oz (about 5-6 cups packed) Fresh spinach
- •1/2 tsp (or to taste) Salt
- •1/4 tsp (or to taste) Black pepper
- •2 tbsp, chopped (for garnish) Fresh parsley
Instructions
- 1.
Heat olive oil in a large skillet or Dutch oven over medium heat. Add diced onion and cook until softened and translucent, about 5-7 minutes.
- 2.
Add minced garlic, diced carrots, chopped sun-dried tomatoes, and red pepper flakes to the skillet. Sauté for another 5-7 minutes, until carrots begin to soften slightly.
- 3.
Stir in the rinsed and drained chickpeas, dried oregano, and dried basil. Cook for 2-3 minutes, allowing the flavors to meld.
- 4.
Pour in the vegetable broth and crushed tomatoes. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the skillet. Let it simmer for 5 minutes, allowing the sauce to thicken slightly.
- 5.
Reduce the heat to low. Stir in the heavy cream and nutritional yeast (if using). Continue to simmer gently for another 5-7 minutes, stirring occasionally, until the sauce is creamy and heated through. Do not boil after adding cream.
- 6.
Add the fresh spinach in batches, stirring until each batch wilts down before adding more. Continue until all the spinach is incorporated and wilted.
- 7.
Season the skillet with salt and black pepper to taste. Adjust any seasonings as needed.
- 8.
Serve hot, garnished with fresh chopped parsley. This dish is excellent on its own or served over pasta, rice, or with crusty bread.
Tips
- 💡For an extra layer of flavor, lightly toast the rinsed chickpeas in a separate dry pan for a few minutes before adding them to the skillet.
- 💡Adjust the amount of red pepper flakes to your preferred spice level. For a milder dish, omit them entirely.
- 💡To make this dish dairy-free, substitute the heavy cream with full-fat coconut milk or a plant-based cream alternative. The nutritional yeast can still be used for a cheesy depth.
- 💡This skillet pairs wonderfully with a side of crusty garlic bread or served over a bed of al dente pasta like penne or rotini.
Recipe from TheCookbook.ai
Created by Shannon Williams