“Marry Me Chickpeas”

I grew up on rice and beans and I have recently disclosed to a few sisters that I may do a series on making this complete protein in a variety of ways. Well, that series came sooner than later because, recently, I found this recipe on Instagram and made it plant-based. It uses chickpeas or garbanzo beans! It was already vegetarian but used butter, heavy cream, and parmesan. These were easily substituted with plant-based butter (or avocado oil), coconut milk, and nutritional yeast. I also substituted the black pepper with Monk’s pepper (chasteberry tree tea, grounded).

Now, you may use two cans (BPA-free) of chickpeas (drained), if you are in a rush. I make chickpeas regularly in a pressure cooker because I need aquafaba and I prefer my bean water from chickpeas. To make enough for this recipe, soak 1 cup of chickpeas overnight (or for 1 hour if using the boiling method, discard the water after the hour soak) and pressure cook them. Generally, I bring the pot to pressure and then cook my beans for about 30 minutes because I like mine soft. I double my water to 6 cups instead of 3:1 (water to bean ratio) because I am using a pressure cooker and I want to maximize my aquafaba output.

For those of you who are not coconut milk fans, you don’t taste it. I am not one to like the taste of coconut in dishes that don’t traditionally have it. I disclose this to let you all know that you really don’t taste it. Instead it adds a buttery, milky taste that otherwise would be missing.

I added how I make a quick no-chicken broth in the notes. I usually have everything ready to go before I begin: The garlic is minced, the sundried tomatoes are chopped, the chickpeas are drained, the broth assembled and shaken. I also chop the basil and set it aside. It is just easier and quicker once you are prepared to cook.

Last thing: Though this recipe is called “Marry Me Chickpeas,” I do believe a more appropriate name would be “Eat Your Chickpeas.” I could not promise marriage as only God can find Adam or Eve the right mate. I do believe that if you are already married, it should not hurt your marriage (unless he is just tastefully opposed to chickpeas — and even then, this may change his mind). lol

Enjoy the recipe!

“Marry Me Chickpeas“

Ingredients:

• 2 Tbsp unsalted butter
• 4 cloves garlic minced
• ½ tsp pure salt
• ½ tsp oregano
• ½ tsp crushed red pepper flakes ( ¼ tsp for milder), optional
• ¼ tsp ground black pepper substitute
• ½ cup sun-dried tomatoes, chopped
• 1 cup no-chicken broth*
• 3-4 cups chickpeas, drained
• 1 cup coconut milk
• ¼ cup nutritional yeast
• 2 Tbsp chopped fresh basil

Instructions:

1. Combine butter or avocado oil, garlic, salt, oregano, red pepper flakes, and black pepper substitute in a large sauté pan over medium heat as the flavor base. Cook until garlic is fragrant. Stir to be careful not to burn garlic.
2. Add sun-dried tomatoes, no-chicken broth, coconut milk, nutritional yeast, and chickpeas to the flavor base and continue cooking uncovered for an additional 5-7 minutes.  Stir in chopped basil and cover with lid.
3. Serve over rice or toasted bread and enjoy your meal!

NOTE –> No-chicken broth: I make my no-chicken broth with my No-chicken Broth Powder and 1 cup of water and 1 teaspoon liquid aminos. I make this before I start putting this pot together so everything is smooth sailing.