Marry Me Chickpeas is a spin on Marry Me Chicken, since meats are a protein we try to avoid here when possible the option of chickpeas is such a tasty alternative.
Now although chicken doesn’t emit a whole lot of carbon per gram of protein compared to other meat that is used on this blog, GFk still chooses to substitute it with chickpeas since it’s a great substitution option.
Substitutions? Don’t sweat it, we already got you covered! Maybe your not in the mood for chickpeas so how about some alternatives such as other beans, like cantinelli beans, this sis a white bean that’s got a silky texture that adds a nice flavor. There’s also the option of firm Tofu, a substitution we love using! Tofu just like chickpeas is high in protein, a necessary nutrient.
Is chicken damaging the planet? Yes definitely! But not as drastically as some other animals, chicken still reseases a high amount of Carbon Dioxide (CO2), the leading greenhouse gas for climate change. Specifically 43 grams of Carbon Dioxide for every 1 gram of chicken that is made. That may not seem like alot compared to cows who emit 238 grams of Carbon Dioxide for every 1 gram of beef (Oceana, 2025). So if one chicken produces 2000 grams or 4.4 pounds of meat then that means every one chicken makes 86,000 grams of Carbon dioxide emissions, that’s equal to 189 pounds of carbon emissions for only one chicken! Globally people consume 156 Million chickens per day, the math is so unbelievable it’s hard to even grasp the sheer scale of it all.
Marry Me Chickpeas
Ingredients
- 1.5 lbs Chicken breasts or thighs patted dry
- 2 cans Chickpeas 15-oz cans chickpeas, drained, rinsed, and patted dry
- 2 tbsp olive oil
- 3 cloves Garlic minced
- 1 tsp Italian seasoning
- ½ tsp smoked paprika
- ½ tsp red pepper flakes optional
- Salt & black pepper to taste
- ½ cup sun-dried tomatoes chopped
- 1 cup heavy cream or cashew cream for dairy-free
- ½ cup chicken broth or vegetable broth
- ½ cup freshly grated Parmesan optional but classic
- 1 cup fresh spinach
- Fresh basil or parsley for finishing
Instructions
- Heat a large skillet over medium heat and add the olive oil, allowing it to warm until it shimmers but does not smoke.
- Add the minced garlic to the skillet and sauté gently for about 30 seconds, stirring constantly to prevent burning and allowing the garlic to become fragrant.
- Stir in the Italian seasoning, smoked paprika, and red pepper flakes, toasting the spices briefly in the oil to enhance their flavor.
- Season lightly with salt and black pepper, keeping in mind that the Parmesan will add additional salt later.
- Add the chopped sun-dried tomatoes and cook for 1–2 minutes, stirring so they soften and release their oils into the pan.
- Pour in the broth and use a wooden spoon to scrape up any browned bits from the bottom of the skillet, incorporating them into the sauce for extra flavor.
- Reduce the heat to medium-low and stir in the heavy cream or cashew cream until fully combined with the broth.
- Allow the sauce to simmer gently for 4–6 minutes, stirring occasionally, until it begins to slightly thicken.
- Add the chickpeas to the skillet and stir well to coat them completely in the sauce.
- Let the chickpeas simmer in the sauce for 8–10 minutes, stirring occasionally, until heated through and the sauce becomes rich and creamy.
- Stir in the freshly grated Parmesan, if using, and continue stirring until it melts smoothly into the sauce.
- Add the fresh spinach and gently fold it into the mixture, allowing it to wilt for 1–2 minutes.
- Taste the sauce and adjust seasoning with additional salt, black pepper, or red pepper flakes as desired.
- Remove the skillet from heat and sprinkle with freshly chopped basil or parsley before serving.
- Serve immediately over pasta, rice, or with crusty bread to soak up the sauce.
