Our original Marry Me chicken might be an Internet sensation, but these Marry Me chickpeas are coming for the crown. Chickpeas are tossed in creamy garlic and sun-dried tomato sauce for a simple vegetarian spin on Delish’s favorite dinner. Here’s what you need to know.
The prep:
Prepping all your components (doing your mise en place) before starting to cook is important in any recipe, but it’s especially key here. This recipe moves quickly, and if you’re still draining chickpeas and shredding Parm while the garlic is sizzling in the pan, you’re going to burn that garlic for sure. Do yourself a favor (and save yourself a lot of stress!) and prep everything before you turn on the stove. Trust me, your cooking will go a lot smoother.
The baking soda:
Straight from the can, chickpeas have this firm, bouncy texture that doesn’t easily go away without a lengthy simmer time; however, adding a pinch of baking soda helps to soften them in just a few minutes without rendering them completely mushy. I’ve been a fan of this trick for a long time, using it in everything from my Indian butter chickpeas to my sticky sesame chickpeas & broccoli. Don’t worry—you won’t be able to taste the baking soda. It’s such a small amount that, after it does its magic, it will just melt away into the sauce.
Make ahead & storage:
Marry Me chickpeas are best fresh, but leftovers can be stored in an airtight container for up to 3 days. If you have leftovers, you can reheat them in a covered container in the microwave or in a pan on the stove. I recommend using a pan, since the high heat of the microwave may cause the sauce to break. If this happens, the texture will change slightly but it’ll still taste delicious.
Did you try making this? Let us know how it went in the comments!
