Creamy 15-minute chickpea stir-fry (Marry Me Chickpeas)
Creamy, flavorful, satisfying, and simply irresistible! This chickpea stir-fry is our meat-free answer to the "Marry Me Chicken" food trend. And the best part? It's ready in just 15 minutes. Perfect for lunch or a quick dinner that fills you up without feeling heavy.
Ingredients · Servings 3
- 480g canned chickpeas
- 1 onion
- 2 toes of garlic
- 60 g dried tomatoes
- 2 tbsp tomato paste
- 200 ml vegetable broth
- 200 g sour cream
- 60 g Parmesan cheese (grated)
- 2 tbsp olive oil
- 0.5 tsp dried thyme
- 0.5 tsp chili flakes (optional)
- 50 g Baby spinach
- Salt
- Pfeffer
Method · 15 min
- Peel and finely dice the onion and garlic, then roughly chop the sun-dried tomatoes. Heat olive oil in a large pan over medium heat. Add the onion and garlic and sauté for about 3 minutes, until softened. Add the tomato paste and sun-dried tomatoes and sauté for another 1–2 minutes. Then deglaze with vegetable broth.
- Rinse and drain the chickpeas. Add the chickpeas to a pan along with the sour cream, ¾ of the Parmesan cheese, thyme, and chili flakes (if desired). Mix well and simmer over low heat for about 5–7 minutes, until the sauce is creamy. Season with salt and pepper.
- Gently fold the baby spinach into the sauce and let it wilt for about 1–2 minutes. To serve, garnish with extra Parmesan cheese and, if desired, more chili flakes.
