These marry me chickpeas are the ultimate vegan saucey chickpea dinner recipe….they’re tangy, creamy, savory and flavorful with a tuscan inspired dairy-free sauce that’s so good I could drink it! This meal is quick and easy, satisfying and delicious…and it all comes together in one pan for easy clean up.
Let me introduce to you my new favorite meal….a super tasty dairy-free chickpea dish that is rich and satisfying in all the best ways. A fabulous vegan dinner that everyone adores is a real find….and let me tell you, if I’m not eating this one, it’s quite likely I’m making a one pan 20-minute zucchini skillet dinner or stuffed portobellos….and I’m so happy to add these creamy marry me chickpeas to our vegan dinner rotation too!
Ingredient Notes
- Miso paste, garlic, sun dried tomatoes: a trio that I find invaluable in creating some umami flavor and texture in vegan dishes.
- Chickpeas: it’s the plant-based protein and fiber that leads to satisfying meatless meals like this one.
- Nutritional yeast, cashews, arrowroot: Making this tuscan inspired sauce that’s thick and creamy, dairy-free and delicious is where my experience in vegan recipe development shines….these are pantry staples that I pull out ALL THE TIME!
Step by Step
First you’ll need to soak your cashews so they’ll be soft enough to grind into cream. If you didn’t plan ahead and soak them overnight or for several hours, it’s OK! You can pour boiling water over the cashews and soak for as little as 30 minutes, or as long as you have.
Make the miso cashew cream: Rinse and drain soaked cashews. Add them to a blender jar with the nutritional yeast, miso paste and water.
Blend, then use a silicone spatula to scrape down sides and blend again until smooth and creamy. You will get about 1 cup of miso cashew cream.
Heat a heavy skillet over medium-low heat. Swirl in olive oil and use a microplane to grate garlic directly over pan. Cook, stirring constantly for 30 seconds as garlic becomes fragrant.
Keep the heat low and continue to stir as the tomato paste and spices are absorbed into the sauteed garlic.
Turn the heat up to medium. Pour veggie broth in slowly, stirring as you go. Then dilute arrowroot into 2 tablespoons water and mix that in. Cook, stirring as the sauce begins to thicken.
Now add in the chickpeas and sun dried tomatoes that have been cut into strips.
Continue cooking, stirring occasionally for about 5 minutes as the sauce continues to thicken and the tomatoes soften up.
Turn off the heat and stir in the miso cashew cream until fully incorporated.
Stir in the fresh herbs and let them wilt. Sauce will continue to thicken as it sits.
Serve warm.
Debra’s Pro Tips
- I used my vitamix to make the miso cashew cream in the photos, but honestly, I tested this recipe using my nutribullet personal size blender and it was so much easier!
- The sauce….sop it up with some crusty bread, rice, pasta, faro, cauli-rice, zucchini noodles….or serve it on top of someroasted broccoli, cauliflower steaks or oven roasted cabbage wedges.
- Garnish with fresh herbs: more basil, parsley, oregano or sage, depending on the season.
- Store leftovers in an airtight container in the fridge for up to a week. Reheat gently on the stovetop until heated through.
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📖 Recipe
Marry Me Chickpeas in a Creamy Vegan Sauce
Ingredients
- 2 tablespoon olive oil
- 4 cloves garlic about 1 tablespoon grated
- 1 tablespoon tomato paste
- 1 ¼ cups vegetable broth
- 2 teaspoon arrowroot powder* dissolved in 2 tablespoon water
- ½ teaspoon salt
- ½ teaspoon italian seasoning
- ¼ teaspoon black pepper
- ½ cup sun dried tomatoes roughly chopped
- 2 15-oz cans chickpeas
- ½ cup raw cashews soaked overnight or for 30 minutes in boiling water.
- ⅓ cup water
- 1 tablespoon miso paste
- 2 tablespoon nutritional yeast
- ½ cup fresh basil
Instructions
- Soak cashews in water for minimum 4 hours, or overnight. OR, use boiling water and soak for 30 minutes.
- Heat heavy skillet over medium-low heat. Swirl in olive oil and grate garlic over pan. Stir constantly for 30 seconds, until garlic becomes fragrant.
- Add tomato paste, salt, pepper and italian seasoning and continue to stir. 30 seconds more.
- Stir in broth. Mix arrowroot with 2 tablespoon water and then add to the mixture. allow to cook for 2-3 minutes, stirring occasionally, as the liquid reduces and sauce begins to thicken.
- Meanwhile, drain cashews, and add to blender along with water, miso paste and nutritional yeast. Process until smooth and creamy.
- Stir in chickpeas and sun dried tomatoes and cook for 5 minutes, stirring.
- Turn off heat and stir in cashew mixture. Top with fresh herbs like basil, oregano, sage or parsley.
Notes
Nutrition
Note
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.
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