Marry Me Chickpeas
Creamy, spiced chickpeas simmered in coconut milk with roasted cherry tomatoes and wilted spinach. Nut-free, dairy-free, and egg-free.
Ingredients
- 1 pint cherry tomatoes
- 1 tsp olive oil (for tomatoes)
- Salt and pepper (for tomatoes)
- 1 tbsp olive oil
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 1/4 tsp paprika
- 1 tsp dried oregano
- 1/2 tsp crushed red pepper flakes (optional)
- 1/2 tsp salt, plus more to taste
- 1 can (14-15 oz) full-fat coconut milk
- 1 tbsp tomato paste
- 1 tbsp lemon juice
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 2 packed cups baby spinach
- Fresh basil or parsley for serving
- Cooked rice, quinoa, or pasta for serving
Instructions
- 1Roast the tomatoes
Heat oven to 400°F. Toss cherry tomatoes with 1 tsp olive oil, a pinch of salt and pepper. Spread on a baking sheet and roast for 18-20 minutes until they burst and blister.
- 2Sauté the onion
Meanwhile, heat 1 tbsp olive oil in a large skillet over medium heat. Add onion and cook 4-5 minutes until softened.
- 3Toast the spices
Add garlic, paprika, oregano, crushed red pepper, and salt. Cook 1 minute to toast the spices.
- 4Build the sauce
Stir in coconut milk and tomato paste. Simmer 3-4 minutes until the sauce starts to thicken.
- 5Simmer the chickpeas
Add chickpeas and simmer 8-10 minutes.
- 6Finish and serve
Stir in lemon juice and spinach. Cook just until spinach wilts. Taste and adjust seasoning. Spoon chickpeas over your base of choice and top with the roasted cherry tomatoes and fresh herbs.
