Marry Me Chickpeas

Our spin on the viral Marry Me Chicken, made with chickpeas for a brilliant source of plant protein. The sauce is bursting with flavour from the sundried tomatoes, Parmesan, and a dash of cream, giving it a luxurious finish. To keep this dish vegetarian, use a suitable vegetarian Parmesan or hard cheese equivalent instead (you could swap it out for cheddar; it will still be delicious!).

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Ingredients

red onion 1 (sliced)
courgette 2 (chopped)
chickpeas 800 g (drained)
sundried tomatoes 125 g (halved)
garlic granules 2 tsp
dried thyme 2 tsp
vegetable stock cube 1
cream 150 ml
spinach 1 handful
grated Parmesan 100 g

Method

Prep & make the sauce

Thinly slice the red onion. Chop the courgette into small dice. Slice the sundried tomatoes in half (if they are quite small you can leave them whole.
Heat a dash of oil in a frying pan on a medium heat. Add the red onion with a pinch of salt and cook for 5 minutes until it starts to soften.
Stir in the garlic granules, dried thyme, sun-dried tomatoes, courgette and drained chickpeas then cook for a few more minutes.

Finish the sauce

Make up the stock cube with 100ml boiling water per serving. Pour the vegetable stock into the pan, bring to the boil then let it simmer for 5 minutes.
Stir in the cream, 2/3 of the Parmesan and all the spinach and cook for 2 minutes until the spinach has wilted. Check the seasoning and adjust to how you like it.

Plate Up

Scatter with the rest of the Parmesan and plate up and enjoy!

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