This post may contain affiliate links, please see the privacy policy for details.
These creamy Tuscan marry me chickpeas have tender chickpeas and spinach in a creamy parmesan sauce with garlic and sun-dried tomatoes. Everything cooks in one pan and takes just 20 minutes, which is pretty impressive for something this rich and creamy. I like serving the chickpeas over rice so none of that sauce gets left behind, but they’re also really good with pasta or mashed potatoes. It’s a meatless spin on marry me chicken that doesn’t feel like it’s missing anything.
Why You’ll Love It
Creamy Tuscan chickpeas combine sun-dried tomatoes, garlic, spinach and parmesan in a rich one-pan sauce that’s ready in just 20 minutes.
Ready in 20 minutes: The chickpeas only need about 5 minutes to simmer in the sauce before adding the spinach and parmesan.
Rich and creamy: Heavy cream and parmesan make a thick sauce, while sun-dried tomatoes and garlic keep it from tasting one-note.
Made in one pan: Everything cooks in the same skillet, including the chickpeas and spinach.
More than a side dish: Serve these chickpeas over rice, pasta or mashed potatoes and they easily work as the main meal.
If you love the sound of this dish, try marry me salmon, this gnocchi version, marry me chicken meatballs, or classic marry me chicken.
Creamy Tuscan Chickpeas Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Olive oil: This is used to sauté the garlic, sun-dried tomatoes and Italian seasoning before adding the sauce ingredients.
Sun-dried tomatoes: Drain them well and slice them into strips if they aren’t already cut. They add a tangy, concentrated tomato flavor that works really well with the cream sauce.
Garlic: Use fresh garlic here. Four cloves give the sauce plenty of garlic flavor without overpowering the other ingredients.
Italian seasoning: A blend of dried Italian herbs seasons the sauce without needing several individual spices.
Chicken stock: This adds more savory flavor to the sauce than water and gives the chickpeas something flavorful to simmer in.
Heavy cream: This is the base of the creamy sauce and thickens as it simmers with the chickpeas.
Chickpeas: Drain and rinse the canned chickpeas well before adding them to the skillet.
Baby spinach: Add it near the end since it only takes about a minute to wilt into the warm sauce.
Parmesan cheese: Freshly grated parmesan melts smoothly into the cream and helps thicken the sauce.
Salt and black pepper: Season to taste once the sauce has simmered and the parmesan has been added.
Fresh parsley: An optional garnish that adds a little freshness before serving.
How to Make Marry Me Chickpeas
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Sauté the aromatics: Heat the olive oil in a large skillet over medium heat. Add the sun-dried tomatoes, garlic and Italian seasoning and cook for about 1 minute, stirring frequently.
Simmer the chickpeas: Add the vegetable stock, heavy cream and chickpeas. Bring to a simmer and cook for about 5 minutes, or until the sauce begins to thicken.
Add the spinach and parmesan: Stir in the spinach and parmesan and cook for another minute, until the spinach wilts and the cheese melts into the sauce.
Season and serve: Taste and season with salt and black pepper, then garnish with parsley if you like.
Substitutions and Variations
Try another bean: Cannellini beans or butter beans can replace the chickpeas and still work well with the creamy sauce.
Add some heat: Stir in crushed red pepper flakes with the garlic and sun-dried tomatoes.
Swap the greens: Kale or Swiss chard can replace the baby spinach, although they may need a little longer to soften.
Make it extra creamy: Stir in a little cream cheese along with the parmesan for a thicker sauce.
Add fresh basil: Fresh basil works nicely with the sun-dried tomatoes and can be added just before serving.
Make it vegetarian: Swap the chicken stock for vegetable stock. Everything else in the recipe can stay the same.
Serving Suggestions
Appetizer: Enjoy these cheesy corn dogs with jalapenos or this Heirloom burrata salad.
Main: Serve these marry me chickpeas with creamy mashed potatoes, rice or noodles.
Dessert: End with a slice of dreamy creme brulee cheesecake or my bright and breezy key lime pie. These lemon bars are pretty yummy too.
How to Store
Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze: You can freeze the chickpeas for up to 3 months, although the cream sauce may separate slightly once thawed.
Thaw: Thaw overnight in the refrigerator.
Reheat: Warm gently on the stovetop over low heat, stirring occasionally. Add a splash of stock or cream if the sauce has become too thick.
Top Tips
Let the sauce simmer uncovered: Those few minutes of simmering are what allow the cream sauce to reduce and thicken, so don’t rush this part.
Use freshly grated parmesan: It melts more smoothly into the warm cream than pre-shredded cheese and helps thicken the sauce.
Rinse the chickpeas well: Drain and rinse canned chickpeas before adding them so you’re not adding the liquid from the can to the cream sauce.
Add the spinach near the end: It only needs about a minute to wilt, so there’s no reason to cook it along with the chickpeas.
Keep some rice or bread nearby: This is one where I don’t want to leave any sauce in the pan. Rice, pasta, mashed potatoes or crusty bread all give that creamy sun-dried tomato sauce somewhere to go.
Tuscan Chickpeas FAQs
Let the sauce simmer uncovered for another minute or two first. The heavy cream will reduce as it cooks, and the parmesan also helps thicken it. If it’s still thinner than you want, add a little more parmesan.
Yes. Make the chickpeas and refrigerate them in an airtight container for up to 3 days. The sauce will thicken in the refrigerator, so add a splash of vegetable stock or cream when reheating if needed.
11. Recipe card
Creamy Tuscan Chickpeas Recipe
Creamy Tuscan Marry Me Chickpeas
Equipment
- Skillet Large
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
- ¼ Cup fresh parsley, chopped, optional garnish
Instructions
- Heat the olive oil in a large skillet over a medium heat. Add the sun-dried tomatoes, garlic and Italian seasoning, and cook, stirring, for 1 minute or until fragrant.
- Add the chicken stock, heavy cream and chickpeas and bring to a simmer. Continue simmering for 5 minutes or until thickened.
- Add the baby spinach leaves and parmesan cheese to the chickpeas and cook, stirring occasionally, for 1 minute or until the spinach has wilted and the cheese has melted. Season to taste with salt and black pepper.
- Garnish with fresh parsley, if using, and serve.
Notes
Use freshly grated parmesan: It melts more smoothly into the warm cream than pre-shredded cheese and helps thicken the sauce.
Rinse the chickpeas well: Drain and rinse canned chickpeas before adding them so you’re not adding the liquid from the can to the cream sauce.
Add the spinach near the end: It only needs about a minute to wilt, so there’s no reason to cook it along with the chickpeas.
Keep some rice or bread nearby: This is one where I don’t want to leave any sauce in the pan. Rice, pasta, mashed potatoes or crusty bread all give that creamy sun-dried tomato sauce somewhere to go.
Nutrition
These creamy Tuscan chickpeas are a good example of how much you can do with a couple of cans of chickpeas. The sun-dried tomato and parmesan cream sauce makes them feel much more substantial, especially served over rice or mashed potatoes. And since everything cooks in one skillet in about 20 minutes, there’s very little work involved.
Other Recipes to Try
- Every spoonful of sausage and pumpkin gnocchi tastes better than the last.
- Make Italian drunken noodles and sink your teeth into the rich sausage, pappardelle noodles, veggies, and wine.
- These slow cooker beans with ham and potatoes are wholesome and hearty.
- Nothing beats a slow cooker chicken stew with rich flavors.
- Cabbage and veggie soup is the perfect dish with hearty vegetables to fill you up.
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
This was one of the best dishes I have ever made!!! I am total foodie and am VERY picky, this was amazing! I will be making it all the time!!
Glad you enjoyed it!
I tried the creamy Tuscan marry me chickpeas, and it was amazing! The sauce is so rich and comforting. Definitely making this again soon!
This was so comforting and easy to make! Perfectly creamy and delicious.