Marry Me Chickpeas Recipe for Your Vegetarian Valentine (25 Minutes) High Protein Recipes High Fiber Recipes Vegetarian Dinner Lunch Side Dishes Gluten-free Italian Recipes

You might have seen a few "marry me" recipes on 30Seconds, and for good reason. These viral recipes are delicious and this marry me chickpeas recipe is one of my favorites! I love chickpeas, and when you add the roasted sundried tomatoes and cream, you have a craveable, creamy, high-protein and high-fiber vegetarian dish that is so filling and satisfying! Not only that, you get the health benefits of chickpeas, the health benefits of fiber and the health benefits of protein, too.

To make this wholesome marry me recipe, you will need to hit the pantry and fridge. Here are the gluten-free ingredients you need to gather so we can get cooking: sundried tomatoes in oil with herbs (you'll use the oil, too), shallots, garlic, canned chickpeas, vegetable broth, paprika, dried Italian seasoning, crushed red pepper flakes, heavy cream, fresh basil and grated Parmesan cheese.

These Italian-inspired vegetarian chickpeas are on the table in less than 30 minutes! Serve them as a vegetarian main dish for lunch or dinner or as a side dish with your favorite protein. This is perfect vegetarian Valentine's Day dinner for that someone special (nope, you don't have to propose!). 

Cuisine: American / Italian
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4

Ingredients 

• 2 tablespoons oil from sundried tomato jar
• 2/3 cup drained julienne-cut sundried tomatoes in oil with herbs, chopped
• 1 large shallot, chopped
• 3 medium cloves garlic, minced
• 2 cans (15 ounces each) chickpeas, rinsed
• 1 cup low-sodium vegetable broth
• 1/2 cup water
• 1 teaspoon paprika (I like sweet Hungarian paprika)
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon crushed red pepper flakes (divided)
• 1/2 cup heavy cream
• 2 tablespoons chopped fresh basil (divided)
• 2/3 cup finely grated Parmesan cheese (divided)

Here's how to make it: 

1. In a large dutch oven or stock pot heat the oil from the sundried tomatoes on medium. When the oil is hot add the shallot and cook until soft, making sure to stir often, about 2 to 3 minutes.
2. Stir in the sundried tomatoes and garlic and keep stirring for 2 more minutes.
3. Add chickpeas, Italian seasonings, paprika, crushed red pepper flakes, water and broth. Bring to a boil. Stir every now and then until the chickpeas are warm, about 3 to 4 minutes. If you don't have vegetable stock you can substitute chicken broth. Any paprika will do if you don't have sweet Hungarian.
4. Stir in the cream and 1 tablespoon of the basil. Cook until it begins to bubble at the edges.
5. Turn off the heat and stir in 1/3 cup of grated Parmesan cheese.
6. Serve warm topped with more grated Parmesan, a light sprinkle of crushed red pepper flakes and a bit more fresh basil and enjoy! Store any leftovers in an airtight container in the fridge.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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