Marry Me Chickpeas: That Pressure Cooker Goodness You Gotta Try
This indulgent vegan Marry Me Chickpeas recipe delivers creamy chickpeas in a rich Tuscan sun dried tomato cream sauce, ready in just 15 minutes. Packed with hearty flavors, it’s an easy one-pan meal perfect for family dinners or date nights.
Ingredients
Ingredients
- 1 tablespoon olive oil for sauteing
- 5 cloves garlic cloves minced
- ½ cup sun dried tomatoes chopped
- ½ teaspoon oregano
- ½ teaspoon red chili flakes
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 2 cans chickpeas 15-ounce cans, drained and rinsed
- 1 cup vegetable broth
- 1 tablespoon tomato paste
- 1 cup vegan cream see notes for alternatives
- 2 cups baby spinach sliced
- 4-5 leaves fresh basil chopped
- ½ cup grated vegan parmesan cheese optional
Instructions
Instructions
- Heat olive oil in your pressure cooker on medium heat till it’s nice and shimmering.
- Add minced garlic and cook it up for 1-2 minutes till you smell that garlicky aroma filling your kitchen.
- Toss in the sun dried tomatoes, oregano, chili flakes, salt, and pepper. Let it cook together for 2 good minutes stirring often.
- Add the drained chickpeas, vegetable broth, and tomato paste. Stir well so every chickpea gets those flavors.
- Seal your pressure cooker lid and adjust the valve to start building pressure. Wait for that valve hiss to tell you it’s cooking.
- Once the valve starts to hiss, reduce heat so it maintains steady pressure and cook for about 15 minutes.
- Turn off the heat and let the cooker do a natural release for about 10 minutes. You remember that slow release keeps things creamy and perfect.
- Open the lid, toss in the vegan cream, sliced baby spinach, and fresh basil. Use an immersion blender to partly blend the chickpeas, leaving some texture there. Adjust salt if needed and serve hot.
Notes
Serve immediately with crusty bread for dipping, or on top of cooked rice, pasta, or baked sweet potatoes. Enjoy!