Marry Me Chickpeas
Marry Me Chickpeas are a fun, plant-based twist on traditional Tsucan-style “Marry Me” recipes. Featuring chickpeas, orzo, and warm seasonings in a flavorful tomato sauce, it’s a comfort food dish at its finest and is so easy to make!
What Are Marry Me Chickpeas?
I like to think of this recipe as a cross between chickpeas soup and Marry Me chicken or Marry Me salmon. It has all the warm, Tuscany flavor of traditional versions, but is made even more hearty with the addition of chickpeas and orzo.
I love to prepare a batch on cold winter days, but it’s a meal I make on repeat all year long. In fact, my kids ask for it again and again, not even realizing they’re eating their veggies!
Just combine the ingredients, let them simmer, and you can have dinner on the table in about 15 minutes. Leftovers store and reheat well, too. So, I highly recommend making a double batch to keep on hand. It tends to disappear fast!
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Chickpea Orzo Recipe Ingredients
- Oil - This is used to sauté the shallot and garlic, adding depth to the dish and a subtly sweet taste. I prefer the strong flavor of olive oil, but avocado oil also works.
- Aromatics - Shallots and garlic create a pungent, tangy flavor for the base of the sauce.
- Tomato paste - This is different than tomato sauce. Tomato paste comes in a very small can (6 oz) at the grocery store. It has a very thick consistency as it's made by cooking tomatoes for so long that the water cooks out and is used to help thicken the sauce and enhance the tomato flavor.
- Chickpeas - Also known as garbanzo beans, these add lots of texture and serve as the protein source of the dish.
- Sun-dried tomatoes - These are ripe tomatoes that dry in the sun. They’re tart, tangy, and slightly sweet.
- Orzo - A small, rice-shaped pasta, this is used in place of noodles to bulk up the garbanzo bean soup without sacrificing flavor or texture. Use gluten-free orzo, if needed.
- Broth - I prefer to use chicken or vegetable broth, but any broth will work for this recipe.
- Spinach - Use regular spinach or baby spinach, and chop it into pieces to add nutrients and a pop of color to the dish.
- Coconut milk - This eliminates the need for heavy cream, keeping this recipe vegan. Use canned coconut milk, not liquid milk substitute varieties. For the richest taste and creamiest texture look for full-fat options.
- Seasonings - Italian seasonings, crushed red pepper flakes, sea salt, and black pepper create a savory, Tuscan-inspired flavor with just a touch of heat. Feel free to adjust the red pepper flakes to taste.
Tuscan Chickpeas Variations
- Swap the chickpeas with white beans or tofu. Or, incorporate sausage, ground beef, chicken, or shrimp if you don’t need this recipe to be plant-based.
- Add extra veggies such as asparagus, bell peppers, mushrooms, broccoli, or zucchini.
- Swirl in a dash of pesto for an herbaceous flavor and even more depth.
How to Make Marry Me Chickpeas
This is an overview with step-by-step photos. Full ingredients & instructions for this recipe are in the recipe card below.
Step 1: Sauté. Add the olive oil to a skillet along with the shallot and garlic, and sauté until fragrant.
Step 2: Simmer. Mix the tomato paste with the onions and garlic, and cook until it turns dark red. Add the chickpeas, sun-dried tomatoes, and orzo, and sauté until the orzo is lightly toasted. Slowly add the broth, and allow the orzo to simmer until al dente, stirring occasionally.
Step 3: Combine the remaining ingredients. Add spinach and coconut milk to the skillet. Sprinkle in the Italian seasoning, red pepper flakes, sea salt, and pepper. Allow the sauce to simmer, stirring continuously, until you achieve your desired consistency.
Step 4: Serve. Portion the orzo chickpea mixture into soup bowls, garnish with parmesan cheese and fresh basil, and enjoy warm!
How to serve this Marry Me CHickpea Recipe
This recipe is plenty filling on its own, but I like to serve it with crusty bread or naan to soak up every last bit of sauce. If you want even more nutrients, try adding a salad or a grilled vegetable salad, too.
How to store Orzo and Chickpeas
Leftovers will stay fresh in an airtight container in the fridge for up to 5 days. Reheat them in the microwave or a skillet over medium heat. Add a splash of broth as needed to loosen the sauce back up.
Frequently Asked Questions
Chickpeas are extremely nutrient-dense, with about 20 grams of protein and 5 grams of fiber per every 1 ½ cups. They’re also a good source of folate, iron, phosphorous, and vitamin C.
Yes, chickpeas and garbanzo beans are the same thing.
For more chickpea recipes, check out my:
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Recipe
Marry Me Chickpeas
Equipment
- 1 Large Skillet
Ingredients
- 2 tablespoon olive oil
- 1 shallot - diced
- 2 garlic - minced
- 1 tablespoon tomato paste
- 15 oz can chickpeas - rinsed and drained
- 4 oz sun dried tomatoes - about ¼ cup
- 1 cup orzo - uncooked
- 1 ½ cup broth - I used vegetable
- 1 cup spinach - loosely chopped with stems removed
- 1 cup coconut milk - full fat
- 1 teaspoon Italian seasonings
- ½ teaspoon red pepper flakes - optional - for heat
- ¼ teaspoon sea salt
- ⅛ teaspoon black pepper
- Parmesan cheese - to garnish, optional
Instructions
- Add the olive oil to the skillet along with the shallot and garlic and saute until fragrant.2 tablespoon olive oil, 2 garlic - minced, 1 shallot - diced
- Mix the tomato paste into the onions and garlic and cook until it turns a dark red color.1 tablespoon tomato paste
- Add the chickpeas, sundried tomatoes, and orzo to the skillet and saute until the orzo is lightly toasted. Then slowly add the broth and allow the orzo to simmer until al dente, about 10 minutes, stirring occasionally.15 oz can chickpeas, 4 oz sun dried tomatoes - about ¼ cup, 1 cup orzo, 1 ½ cup broth
- Add the loosely chopped spinach and coconut milk to the skillet and sprinkle in the italian seasonings, red pepper flakes (if using), sea salt, and black pepper. Allow the sauce to simmer, while stirring, until it reaches your desired thickness.1 cup spinach - loosely chopped with stems removed, 1 cup coconut milk, 1 teaspoon Italian seasonings, ½ teaspoon red pepper flakes - optional, ¼ teaspoon sea salt, ⅛ teaspoon black pepper
- Serve the orzo chickpea dish in soup bowls with freshly grated parmesan cheese, if desired, and enjoy!Parmesan cheese
This was really delicious! I am making it again for my family tomorrow 🙂