Creamy Tuscan Chickpeas with Sun-Dried Tomatoes and Spinach Recipe
Creamy Tuscan Marry Me Chickpeas is a rich and comforting skillet dish featuring tender chickpeas simmered in a luscious blend of sun-dried tomatoes, garlic, Italian seasoning, chicken stock, and heavy cream, finished with fresh spinach and Parmesan cheese. Perfect for a quick and flavorful meal in just 20 minutes.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Tuscan, Italian
Ingredients
Main Ingredients
- 1 Tablespoon olive oil
- ½ Cup sun-dried tomatoes (drained and sliced)
- 4 Cloves garlic (finely chopped or minced)
- 1 Teaspoon Italian seasoning
- 1 Cup chicken stock
- 1 Cup heavy cream
- 26 Ounces canned chickpeas (drained and rinsed)
- 2 Cups baby spinach leaves (packed)
- ¼ Cup parmesan cheese (shredded)
- Salt and black pepper (to taste)
Garnish
- ¼ Cup fresh parsley (chopped, optional garnish)
Instructions
- Heat the oil: Warm the olive oil in a large skillet over medium heat to prepare for sautéing your aromatics.
- Sauté aromatics: Add the sliced sun-dried tomatoes, minced garlic, and Italian seasoning to the skillet. Cook, stirring constantly, for about 1 minute or until fragrant, releasing their flavors.
- Add liquids and chickpeas: Pour in the chicken stock and heavy cream, then add the rinsed chickpeas to the skillet. Stir everything together and bring the mixture to a gentle simmer.
- Simmer the sauce: Let the mixture simmer for approximately 5 minutes, stirring occasionally, until it thickens to a creamy consistency.
- Add greens and cheese: Stir in the baby spinach leaves and shredded Parmesan cheese. Cook for about 1 minute while stirring until the spinach wilts and the cheese melts into the sauce.
- Season: Taste the dish and season with salt and freshly ground black pepper to your preference.
- Garnish and serve: Remove from heat and garnish with chopped fresh parsley if desired. Serve warm as a comforting and hearty meal.
Notes
- You can substitute chicken stock with vegetable broth to make this recipe vegetarian, but adjust the Parmesan to a vegetarian-friendly version if needed.
- For a vegan option, replace heavy cream with coconut cream and Parmesan with a plant-based cheese.
- Use low-sodium chicken stock to control salt levels.
- Sun-dried tomatoes packed in oil will add more richness, but drained versions work well too.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
