- 10 raw cashews, soaked in hot water for 15 minutes, or raw sunflower seeds if allergic to cashews
- ½ cup vegetable broth, 120 ml
- ½ cup sun-dried tomatoes, finely chopped plus 2 whole tomatoes for the sauce, 70 g
- 1 tablespoon nutritional yeast
- 1 tablespoon olive oil, or vegan butter for more flavour
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 teaspoon dried Italian herbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon sea salt, to taste
- ¼ teaspoon ground black pepper
- 2 (14-ounce) cans chickpeas, drained and rinsed, 425 grams
- 1 (14-ounce) can coconut cream or full fat coconut milk, 425 grams
- ⅓ cup vegan parmesan cheese, homemade or storebought (I use Violife for storebought)
- ¼ cup fresh basil, chopped
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In a blender, combine the soaked and drained cashews with ½ cup broth, 2 whole sun-dried tomatoes and nutritional yeast. Blend until completely smooth and creamy. Set aside.
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In a large skillet or saucepan, heat the olive oil or vegan butter over medium heat. Add the diced onion and cook for 3–4 minutes, until softened and translucent.
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Add the minced garlic, remaining chopped sun-dried tomatoes, Italian herbs, garlic powder, onion powder, sea salt and ground black pepper. Cook for 2 minutes, stirring frequently.
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Add the drained chickpeas, creamy cashew blend and coconut cream or milk to the skillet. Stir well to combine.
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Bring to simmer. Reduce the heat to low, cover, and let the mixture cook for about 10 minutes, until the sauce thickens and flavors meld together, stirring occasionally. Add in your vegan parmesan cheese (optional, but tastes amazing!), stirring in to combine for another 2 minutes. Remove from heat. Taste and adjust seasonings as you desire.
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Garnish with fresh basil. Serve with toasted bread or rice.
- Refrigerator: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Freezer: Store marry me chickpeas in an airtight container for up to 3 months. Thaw and reheat on the stovetop or in the microwave.
Calories: 613kcal, Carbohydrates: 47g, Protein: 17g, Fat: 44g, Saturated Fat: 32g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 6g, Sodium: 763mg, Potassium: 1199mg, Fiber: 14g, Sugar: 7g, Vitamin A: 301IU, Vitamin C: 11mg, Calcium: 117mg, Iron: 7mg
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
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