Marry Me Chickpeas
Author:Creamy, rich, and luscious Marry Me Chickpeas with incredible depth of flavour! One-pot and ready in less than 30 minutes. Serve with mashed potatoes, pasta, rice, or bread so you can soak up every last drop of delicious sauce!
Ingredients
- 1 cup (140 grams) raw cashews , for alternatives see the FAQs just above the recipe card
- ½ cup (120 ml) water
- 2 tablespoons vegan butter , or olive oil or sundried tomato oil
- 1 medium onion , diced very finely
- 5 cloves garlic , minced
- 1 tablespoon tomato paste
- ½ teaspoon red chili flakes
- 2 teaspoons Italian seasoning , or any combination of dried herbs like basil, oregano, parsley, thyme, or rosemary
- ½ cup (120 grams) chopped sundried tomatoes , (packed in oil)
- 2 x 15oz cans chickpeas ,(2 x 398ml/400g cans in Canada/UK)
- 1¼ cup (300 ml) stock , or half white wine, half stock
- 3 tablespoons nutritional yeast , or ¼ cup grated vegan parmesan
- 1½ teaspoons fine sea salt
- ½ teaspoon black pepper
- OPTIONAL 2 big handfuls shredded kale or spinach
To serve
- vegan parmesan
INSTRUCTIONS
- Soak the cashews in boiling water for at least 15 minutes. Drain, then blend with half a cup of fresh water until thick, smooth, and creamy. If you don't have a high-powered blender and it struggles with the thickness, add a little of the stock from the recipe to thin it and make it easier. Set aside.
- Set a wide saute pan/skillet over medium heat. Add the vegan butter. When hot add the onion. Cook for 5 minutes until just starting to color lightly, then add the garlic. Cook for 2 minutes more stirring frequently.
- Spoon in the tomato paste, chili flakes, and Italian seasoning. Cook for another couple of minutes stirring frequently until the tomato paste darkens slightly.
- Add the sundried tomatoes, drained chickpeas, stock, nutritional yeast/parmesan, salt, pepper, and the cashew cream. Use a spatula to scrape the blender out well so you don't waste any. Stir and allow to simmer gently for a few minutes until almost thickened to your liking.
- Throw in the optional greens. Cook for a further 2 to 3 minutes until tender then serve immediately. If at any stage the sauce gets a little too thick add a few drops of water to thin.
NOTES
Store leftovers in an airtight container in the fridge for 3 or 4 days. Reheat gently in a pan on the stovetop or in a microwave. Dilute the sauce with a little water to thin as desired.
NUTRITION
Serving: 1serving | Calories: 356kcal | Carbohydrates: 41g | Protein: 15g | Fat: 17g | Saturated Fat: 3g | Sodium: 841mg | Potassium: 890mg | Fiber: 10g | Sugar: 11g | Vitamin A: 441IU | Vitamin C: 8mg | Calcium: 83mg | Iron: 6mg
