Some dinners just stick. This creamy, cozy dish called Marry Me Chick Pea is one of those recipes that made its way into my weekly routine and never left. Inspired by the viral “Marry Me Chicken,” this vegetarian twist captures everything we crave: warmth, comfort, and richness without the meat. If you’re looking for a one-skillet wonder, Marry Me Chick Pea will quickly become a go-to.
In this post, I’ll share the story behind the dish, the ingredients that make it magical, and all my favorite ways to batch, store, and remix it. Whether you’re trying to win hearts or just get dinner on the table by six, this version of Marry Me Chick Pea will get the job done beautifully.
Table of Contents
Table of Contents
How My Midwest Kitchen Fell in Love with Marry Me Chick peas
I first heard about Marry Me Chicken in a parenting group; some said their partners proposed after one bite. Naturally, I had to try it. But with a vegetarian teen, tight grocery budgets, and a pantry full of chickpeas, I twisted it. Out went the chicken, in came chickpeas. And just like that, Marry Me Chick Pea was born.
The first time I made it, I didn’t expect fireworks. But something about the garlic, the sun-dried tomatoes, and the creamy sauce bubbling in my skillet made everyone pause between bites. My picky eater even asked if there was more. That was my proposal moment.
This recipe now lives on a sticky note taped inside a cupboard. I make it when we need comfort, when time’s tight. Or when I want to feel like I pulled off something special on a random Tuesday. If you keep canned chickpeas on hand like I do (always at least four), then you’re halfway there.
For other quick pantry miracles like this one, I often rotate in my creamy white bean pasta bake or the reader-favorite chickpea salad with lemon tahini. But Marry Me Chick Pea? It’s pure sauce magic.
Busy Nights, Big Flavor: Why I Keep This Recipe on Repeat
Dinner around here isn’t fancy; it’s fast, and it has to work. That’s why this dish became a weeknight staple. The ingredients are affordable, the cleanup is light, and it checks every cozy box. Chickpeas give it heft, sun-dried tomatoes add a sweet-savory depth, and the cream sauce wraps it all up like a warm blanket.
I usually serve it over couscous, rice, or even on toasted sourdough. The best part? It reheats perfectly. I’ve tripled this for a freezer meal kit with no complaints from my crew. Even my youngest, who once declared all chickpeas “suspicious,” asked for seconds.
The name may be playful, but the dish is the real deal. It’s the kind of meal that brings you a little peace at the end of a loud day, just like my slow cooker red lentil curry, it brings calm.
Print
Marry Me Chick Pea: The Cozy Vegetarian Dinner You Need
- Total Time: 40 min
- Yield: 4 servings
Description
This bold and buttery Chicken Mozambique recipe combines tender chicken with saffron, garlic, wine, and a touch of spice. A classic Portuguese-American dish perfect for weeknights or family gatherings.
Ingredients
2 lbs chicken breast, cubed (boneless, skinless)
1 ½ sticks unsalted butter
3 garlic cloves, minced
3 packets Goya Sazon with Azafrán
2 tablespoons hot sauce (Frank’s Red Hot or Piri Piri)
8 oz dry white wine or beer (avoid light beer)
Cooked white rice (for serving)
Instructions
1. Cube your chicken into bite-sized chunks and pat dry.
2. Mince the garlic cloves.
3. In a deep skillet, melt butter over medium heat and sauté garlic until fragrant.
4. Add chicken and stir to coat in the garlicky butter.
5. Pour in white wine or beer and cook for 5–7 minutes until chicken is no longer pink.
6. Add Sazon packets and hot sauce. Stir to combine.
7. Reduce heat and simmer uncovered for 20 minutes, stirring occasionally.
8. Serve hot over rice or with crusty bread.
Notes
Swap wine with chicken broth and a splash of apple cider vinegar for a non-alcoholic version.
Use turmeric and paprika if Sazon is unavailable.
Dark meat or boneless thighs also work—just extend cooking time by 5 minutes.
Leftovers keep well in the fridge for up to 4 days or frozen for up to 3 months.
- Prep Time: 10 min
- Cook Time: 30 min
- Category: Main Course
- Method: Stovetop
- Cuisine: Portuguese-American
Everything You Need for Marry Me Chick Pea Magic
Pantry Stars: Chickpeas, Cream, and Sun-Dried Tomatoes
The beauty of Marry Me Chick Pea lies in its simplicity. You don’t need anything fancy, just a few pantry heroes and a good skillet. At the core, this recipe builds its signature creaminess around chickpeas, heavy cream (or coconut cream), garlic, and sun-dried tomatoes. That last ingredient? It’s the flavor punch that makes everything sing.
Here’s what I grab for the base:
- Chickpeas: One to two cans, drained and rinsed.
- Sun-dried tomatoes in oil: Not the dry-packed ones. You’ll use the oil for sautéing.
- Garlic and shallot: Mellow and sweet after a quick sauté.
- Heavy cream: For richness, though full-fat coconut milk works great.
- Parmesan or nutritional yeast: Add this last for that irresistible umami kick.
- Chili flakes and Italian seasoning: Optional, but they help balance the richness.
If you’re in a bind, white beans work instead of chickpeas, though the texture will be softer. I’ve also used Greek yogurt in place of cream, but I mix it in off the heat to keep it from curdling. It’s not traditional, but it works for busy nights.
Want to add greens? Toss in a couple handfuls of spinach or kale at the end. Mushrooms or zucchini sauté beautifully in the same pan. One pot, one plan, dinner done.
I’ve used the same formula in my marry me white bean skillet and even in this creamy lentil tomato pasta; both give the same creamy, crave-worthy finish.
Easy Upgrades and Diet-Friendly Tweaks
Marry Me Chick Pea is already vegetarian, but it’s easy to make it vegan or gluten-free without losing flavor. Here’s how I adjust:
- Vegan: Swap cream for canned coconut milk or cashew cream. Use nutritional yeast instead of Parmesan.
- Gluten-Free: It’s naturally GF, just double-check any pasta or bread on the side.
- Low-carb: Serve over cauliflower rice or zucchini noodles.
- Kid-approved: Skip the chili flakes, add a squeeze of honey to round out acidity.
For a cream sauce that doesn’t break, keep the heat low and stir often. And don’t rush the simmer, it’s what helps everything meld. If the sauce gets too thick while sitting, just add a splash of broth or pasta water to loosen it.
If you love creamy sauces with plant protein, you might also like my white bean tomato stew, equally fast and perfect for meal prep.
How to Make Marry Me Chick Pea Like a Weeknight Pro
The Creamy Sauce That Seals the Deal
One bite of Marry Me Chick Pea and you’ll understand why this dish earned its charming name. The real star here is the sauce, rich, garlicky, and layered with the sweetness of sun-dried tomatoes. It’s simple to make but delivers big on flavor.
To start your Marry Me Chick Pea journey, heat a bit of oil from your sun-dried tomato jar in a large skillet. Sauté minced garlic and shallot until fragrant, then add drained chickpeas and cook for a few minutes to let them soak up the flavor. Stir in chopped sun-dried tomatoes and let them caramelize slightly.
Pour in the cream, either heavy cream or a dairy-free alternative like coconut milk, and reduce the heat to a soft simmer. Season with salt, Italian herbs, and chili flakes if you like heat. Let the sauce bubble gently for 5 to 7 minutes, stirring occasionally. That’s when the Marry Me Chick Pea magic happens.
If your sauce feels thin, continue simmering uncovered, or whisk in a teaspoon of cornstarch mixed with water. Finish with grated Parmesan or nutritional yeast to give it depth. Remove from heat, and you’ve got a skillet full of creamy goodness.
Batch Cook & Reheat: How I Make It Last
I always double this Marry Me Chick Pea recipe because the leftovers taste even better. The sauce thickens beautifully overnight, and the flavor deepens. Store cooled portions in airtight containers for up to four days. For longer storage, freeze it flat in reusable bags.
Reheat low and slow, adding a splash of water or broth to loosen the sauce. Serve it over pasta, rice, couscous, or even on crusty toast.
That’s why Marry Me Chick Pea isn’t just a recipe, it’s a meal prep hero.
Why It’s Called “Marry Me” and Why It Works
Where the Name Came From (and Why It Sticks)
It’s impossible to talk about Marry Me Chick Pea without mentioning the viral phenomenon that inspired it: Marry Me Chicken. The original recipe exploded online, known for being so good, it might just trigger a marriage proposal. The creamy, garlicky sauce with sun-dried tomatoes hit all the right notes: comforting, flavorful, and indulgent.
So when I made a plant-based version with chickpeas, the name stuck. The flavors were just as dreamy, and honestly, even more pantry-friendly. Whether you’re cooking for someone special or just craving a cozy solo dinner, Marry Me Chick Pea delivers that same wow factor.
The name is part cheeky, part honest. Because when something’s this easy, this good, and this reliable you’ll want to make it again and again. It’s the kind of meal that gets remembered, which is exactly what we want in our weeknight rotation.
This dish earned its place beside favorites like my sweet potato coconut curry and creamy white bean skillet recipes that feel like a warm hug at the end of a long day.
The Protein Swap That Changed the Game
What makes Marry Me Chick Pea special is the way chickpeas carry the dish. They’re not just a substitute; they belong in this recipe. Their texture holds up beautifully to simmering, and they soak up all that creamy, tangy sauce without falling apart.
Compared to chicken, chickpeas are faster, more affordable, and ready straight from the can. You don’t need to worry about undercooking or trimming anything. Just rinse, toss them in the pan, and let the Marry Me Chick Pea transformation begin.
This protein swap changed the game for me. It made the dish lighter, more accessible, and easy to tweak for dietary needs. I’ve made this version for vegan friends, meat-loving in-laws, and my hungry crew, and it never fails.
If you’re looking to fall in love with dinner again, Marry Me Chick Pea might just be “the one.”
Frequently Asked Questions About Marry Me Chick Pea
What is Marry Me Chicken?
Marry Me Chicken is a creamy chicken dish made with garlic, sun-dried tomatoes, and heavy cream, known for being so delicious it might spark a marriage proposal. It went viral thanks to its rich, indulgent flavor and ease. Our Marry Me Chick Pea is the vegetarian spin-off it keeps all the magic, just swaps the protein. You can read more about the original trend on Delish’s origin story of Marry Me Chicken.
Why is it called Marry Me Chickpeas?
The name is playful, but it speaks to how comforting and crave-worthy the dish is. After the chicken version took off, people began experimenting with meatless variations. Chickpeas proved the perfect match hearty, creamy, and sauce-loving. Marry Me Chick Pea sounds fun, but the love is real. It’s become one of my favorite no-fuss comfort foods.
What can I use instead of chickpeas?
White beans, lentils, or tofu cubes can all work in a pinch. Just know that chickpeas have a unique texture that holds up beautifully in the creamy sauce. If you’re out of canned chickpeas, dry ones cooked ahead of time work just as well. For a flavor twist, try roasted cauliflower for a veggie-forward variation. This substitution chart from Serious Eats can help with bean swaps.
My cream sauce is too thin. How can I thicken it?
There are a few simple ways to fix a thin sauce. Keep simmering it uncovered to let it reduce naturally. You can also stir in a cornstarch slurry (1 tsp cornstarch + 1 tbsp water) or add a spoonful of cream cheese or grated Parmesan. If you’re using a dairy-free version, blended cashews or a small amount of nutritional yeast work well, too.
How do you store the leftovers?
Let the Marry Me Chick Pea cool completely before storing. I keep it in an airtight glass container in the fridge for up to 4 days. For longer storage, freeze portions flat in reusable bags. Reheat in a skillet on low, adding a splash of broth or water to bring back the creaminess. It’s just as dreamy the next day, if not better.
Conclusion: Why Marry Me Chick Pea Is Always on My Table
If there’s one recipe that captures everything I want on a busy weeknight comfort, speed, flavor, and a little wow it’s Marry Me Chick Pea. It’s become one of those go-to meals I can count on. No thawing meat. No complicated prep. Just creamy, cozy satisfaction in under 30 minutes.
The name might be cheeky, but the recipe is all heart. It brings people to the table. It gets compliments and clean plates. It makes a regular Tuesday feel like something special. That’s why I keep canned chickpeas stocked and why Marry Me Chick Pea is taped to the inside of my kitchen cupboard.
Whether you’re new to this dish or adding it to your meatless dinner lineup, I hope it brings your home the same kind of easy magic it brought mine. And if you’re looking for more crowd-approved weeknight wonders, don’t miss my one-pot lentil stew or creamy white bean skillet they deliver on the same cozy promise.
good