(Vegetarian) Marry Me Chickpeas

Craving something comforting yet light? Marry me, chickpeas to the rescue! This filling yet not overly heavy dish is packed with veggies like onions, spinach, and tomatoes with a good helping of protein from the chickpeas. It's all bathed in a rich-tasting tomato-based broth that can be finished with heavy cream, milk, or coconut milk for a vegan option.

I love easy legume-forward dishes, like my curried chickpeas with coconut milk, and they're so versatile. Pair marry me chickpeas with brown or white rice, quinoa, gluten-free pasta, or dip in a slice of easy dutch oven bread to keep things super simple. I love a fresh salad on the side, too. Enjoy!

Go Ahead and Make This Tonight!

A handful of pantry and fridge staples go into this forgiving recipe, which can easily be adjusted to what you have on hand. Try another type of greens depending on the season, use a non-dairy milk, or add fresh herbs to taste if you have some growing in the garden. This is a simple yet ultra-satisfying dish that's as wonderful during the hotter summer months as it is on a chilly winter's night. I love meals that work ... whenever. Some more highlights of this recipe include that it's:

• Naturally gluten-free. In keeping with my general gluten-free philosophy, as carried out in my cookbook, I love recipes that don't need any gluten to taste delicious (meaning you don't need to make any ingredient swaps). This whole-foods recipe relies on chickpeas, veggies, and seasonings - that's it!
• Satisfyingly vegetarian. One of my top requirements for cooking vegetarian (and as a vegetarian of almost 30 years!) is that I'm not left hungry afterwards. There are enough chickpeas here to fill me up.
• Great with versatile sides. Make this into more of a stew and serve it with bread or a corn flour tortilla quesadilla (gluten-free!), pile it on top of steaming rice, or pair it with fluffy quinoa for an extra hit of protein.

Ingredients Needed

Here's a look at the easy ingredients that go into this vegetarian delight. Make sure to scroll down to the recipe card at the bottom of this post for the full ingredient amounts and instructions.

• Olive oil - I used extra virgin olive oil.
• Garlic - There are 5 cloves of garlic called for in this recipe to add spicy/savory flavor. Feel free to add more if you'd like, or reduce the amount if you prefer a less garlicky flavor.
• Onion - I used a yellow onion, but really, any onion will work.
• Cherry tomatoes - I like to use smaller tomatoes here, like cherry or grape tomatoes. You could also chop up a couple of regular tomatoes and add them instead.
• Oregano - Or try Italian seasoning or dried basil.
• Salt and pepper
• Chickpeas - Grab 2 regular cans of chickpeas, or a large-sized can, and drain and rinse the chickpeas first.
• Vegetable broth - Your favorite regular or low sodium veg broth is great.
• Tomato paste - This adds a bit of extra concentrated tomato flavor to the base. If you don't have it on hand, it's OK to leave it out.
• Cream - When I'm in the mood for pure comfort food, I use heavy cream or half-and-half. If I need to lighten it up a bit, I use whole milk. And, I also love adding coconut milk for a touch of plant-based richness!
• Spinach - I always keep baby spinach in the fridge, so I chopped it up and tossed it into the pot. Regular spinach works, too. You can chop up a little extra and use it to garnish each bowl.

Variation Ideas

• Other greens - Chard is wonderful here in place of the spinach, especially during late summer when the garden is cranking it out. Or, try kale (remove the ribs, give the leaves a little massage, then chop them up) or baby kale.
• Fresh herbs - Got basil? Throw it in with the spinach and reserve a bit, chopped, to garnish each bowl. Other fresh herbs like finely chopped oregano or thyme are also nice.
• More veggies - Cram in those vegetables, and add a chopped bell pepper and/or zucchini or summer squash to the mix, up the amount of spinach, or stir in a handful of fresh or frozen corn.
• White beans - Swap in white beans for the chickpeas for a change, though note that white beans are a bit more delicate than the sturdy chickpeas, so take care when stirring.
• Add heat - Sprinkle in some red pepper flakes when you add the salt and pepper, or garnish each bowl for some extra warmth.

Serving Ideas

• Bread - As noted, bread is a lovely accompaniment. Serve your favorite store-bought loaf, or make my no knead whole wheat bread.
• Pasta - I love Jovial brand gluten-free pasta, which cooks up almost like regular pasta (my favorite shapes are spaghetti or ziti, which is fantastic with these chickpeas). Or make your favorite pasta, no need to keep it gluten-free!
• Cornbread - For something a little different, treat a bowl of chickpeas almost like a stew, and serve it with cornbread muffins or pumpkin cornbread.
• Grains - Make a simple pot of white or brown rice, or try quinoa, for a simple, satisfying accompaniment to these savory chickpeas.

Storage & Reheating

Transfer leftover cooled chickpeas and broth into a sealable container and store it in the fridge for up to 5 days. To reheat, place a portion in a bowl and heat in the microwave for a minute or two until heated through. Or, place the leftovers in a pot with a little broth, water, or milk, and heat over low heat, stirring until hot.