20-Minute Creamy Garlic Butter Marry Me Chickpeas

Ingredients

• 2 cans (15 oz each) chickpeas (garbanzo beans), rinsed and drained
• 1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced (reserve 1 tbsp oil)
• 4 cloves garlic, finely minced
• 2 tbsp unsalted butter
• 3/4 cup heavy cream (or full-fat canned coconut cream)
• 1/2 cup low-sodium vegetable broth
• 1/2 cup freshly grated Parmigiano-Reggiano
• 3 cups fresh baby spinach leaves
• 1/4 cup fresh basil leaves, torn or thinly sliced
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1/4 tsp crushed red pepper flakes
• Kosher salt and freshly cracked black pepper
• Crusty artisan bread or warm rice, for serving

Step-by-Step Instructions

1. Sauté Aromatics in Tomato Oil: In a large deep skillet or Dutch oven, heat butter and 1 tbsp reserved sun-dried tomato oil over medium heat. Add minced garlic, sliced sun-dried tomatoes, dried oregano, dried thyme, and red pepper flakes. Sauté for 2 minutes until fragrant and oil turns ruby-orange.
2. Add Chickpeas & Simmer: Pour in rinsed chickpeas, vegetable broth, and heavy cream. Stir well to combine. Bring to a gentle simmer over medium-low heat and cook for 8–10 minutes, stirring occasionally, until sauce thickens to your liking.
3. Light Mash for Extra Body: Use the back of a wooden spoon or potato masher to crush about 1/4 cup of the chickpeas directly against the bottom of the pan. Stir into the sauce to instantly create a velvety, cohesive texture.
4. Melt Cheese & Wilt Greens: Reduce heat to low. Stir in grated Parmigiano-Reggiano and fresh baby spinach. Cook for 1–2 minutes until the spinach is just wilted and cheese is completely melted.
5. Garnish & Serve: Remove from heat, fold in fresh torn basil, and season to taste with flaky sea salt and cracked black pepper. Serve piping hot with toasted thick slices of sourdough bread for dipping!