Marry Me Chickpeas

5 from 10 votes

My marry me chickpeas are simmered in a luscious, creamy sun-dried tomato sauce with baby spinach and fresh basil. This decadent stew is amazing with rice, over pasta, or with a piece of crusty bread!

Prep Time10

Cook Time15

Soaking Time4

Total Time4 25

Course: Entree

Cuisine: American, Italian-Inspired

Servings:

Calories: 464kcal

Author: Alissa Saenz

Ingredients

½ cup raw cashews, soaked in water 4 to 8 hours, drained and rinsed
2 cups vegetable broth, divided
2 tablespoons olive oil
4 garlic cloves, minced
½ teaspoon dried thyme
¼ teaspoon crushed red pepper flakes
2 (15.5 ounce/439 gram) cans chickpeas, drained and rinsed
½ cup julienne cut sun-dried tomatoes
2 cups baby spinach
½ cup chopped fresh basil
Salt and pepper, to taste

US Customary - Metric

Instructions

Place the cashews into a blender with 1 cup of the broth, then blend until completely smooth. This can take a few minutes if your blender isn't high-powered. Set the mixture aside for now.
Coat the bottom of a large skillet with the olive oil and place it over medium heat. Give the oil a minute to heat up, then add the garlic, thyme, and red pepper flakes. Sauté the mixture for about one minute, stirring constantly, until it becomes very fragrant.
Stir in the cashew mixture, along with the remaining cup of broth, chickpeas, and sun-dried tomatoes. Raise the heat and bring the liquid to a boil, then lower the heat and let it simmer for about ten minutes, until the liquid thickens up and is very creamy. Add some water if it becomes too thick at any point. Stir the mixture frequently and scrape the bottom of the skillet with your spoon to avoid scorching the cashew cream.
Stir in the spinach and continue simmering the mixture for about two minutes, until the spinach has completely wilted.
Remove the skillet from heat and stir in the basil. Season the mixture with salt and pepper to taste.
Serve.

Nutrition