You can call these Creamy Tuscan Chickpeas or Marry Me Chickpeas but first call the grocery store to see if they have all the ingredients because you HAVE to try these!

Here’s everything you will need to make these delicious creamy Tuscan Chickpeas (or Marry Me Chickpeas):

Canned/Boxed Chickpeas - I recommend getting low/no-sodium chickpeas that way you can control the sodium in this dish
Red onions
Sundried tomatoes with oil
Minced garlic
Kale or spinach
Cherry tomatoes
Unsweetened, Original, dairy free milk
Vegetable broth
Dairy-free cream cheese (My go to brand is Miiyokos or Kite Hill)
Italian seasoning or Greek seasoning blend
Nutritional yeast - this gives the dish a nutty/cheese-like flavor without being too overpowering
Garlic powder
Red pepper flakes
Salt and black pepper
Olive oil for cooking

WATCH ME MAKE THIS DISH HERE

Step 1: Prepare your diced onions, shredded kale, halved cherry tomatoes, and minced garlic

Step 2: Cook the onions and garlic until fragrant and then add the drained and rinsed chickpeas along with the sundried tomatoes and oil

Step 3: Season chickpeas and add milk, broth, cream cheese, and nutritional yeast

Step 4: Add in the shredded kale and halved tomatoes. Cover and let simmer

Step 5: Remove the lid and let the creamy tuscan chickpeas simmer for a bit longer. Once ready, serve and enjoy!

If you give this recipe a try and be sure to let me know your thoughts by leaving a comment or tagging me on social media or leaving a review below!

This makes roughly 3-4 servings depending on you decide to portion it out!

Ingredients:

1 can (15 oz) chickpeas, drained and rinsed

2/3 cup red onions, diced

3 garlic cloves, minced

2-3 tablespoons sundried tomatoes in oil, chopped

2 teaspoons oil from sundried tomatoes

2 teaspoons garlic powder

3/4 teaspoon smoked paprika

2 teaspoons Italian seasoning or Greek seasoning blend

1/4 cup nutritional yeast

Salt and black pepper, to taste

1 cup unsweetened original dairy free milk

¾ cup vegetable broth

2 tablespoons dairy-free cream cheese

1 1/2 cups shredded kale

1 cup cherry tomatoes, halved

Instructions:

Heat a bit of oil in a skillet over medium heat. Add diced red onions and cook until they become fragrant, about 2 minutes. Add minced garlic and cook for another minute.

Add drained chickpeas, chopped sundried tomatoes, and 2 teaspoons of the oil from the sundried tomatoes. Cook for 2-3 minutes, stirring occasionally.

Sprinkle in garlic powder, smoked paprika, Italian seasoning or Greek seasoning blend, salt and black pepper. Stir well to coat the chickpeas and veggies evenly with the seasoning.

Pour in the milk and veggie broth, add dairy-free cream cheese, and nutritional yeast. Stir until the cream cheese is melted and everything is well combined.

Add shredded kale and cherry tomatoes to the skillet. Stir to combine everything.

Bring the mixture to a simmer over low heat, then cover the skillet with a lid. Let it simmer for 7-10 minutes until the sauce thickens slightly, the kale wilts, and the cherry tomatoes have cooked down, stir occassionally. Remove the lid and let the chickpeas simmer for an additional 5 minutes, stirring occassionally

Once done, taste and adjust with additional seasonings if needed.

Serve your creamy Tuscan chickpeas with your choice of sides or additional protein.