Go Back
Overhead shot of creamy Marry Me Chickpeas with vibrant spinach and red bell peppers in a white pan, ready to be served.
Layla

Marry Me Chickpeas with Creamy Sun-Dried Tomato Sauce

Fall head over heels for these irresistible Marry Me Chickpeas! Crispy air-fried chickpeas are bathed in a luxurious, creamy sun-dried tomato and garlic sauce, perfect for a romantic dinner or a comforting weeknight meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian-Inspired, Mediterranean
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Crispy Chickpeas
  • 2 cans Chickpeas 15 oz each, drained, rinsed, and thoroughly patted dry
  • 1 tbsp Olive oil
  • 1 tsp Smoked paprika
  • 1/2 tsp Garlic powder
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper
For the Creamy Sun-Dried Tomato Sauce
  • 1 tbsp Olive oil
  • 1 medium Shallot finely minced
  • 3 cloves Garlic minced
  • 1/2 cup Sun-dried tomatoes in oil packed, drained and chopped
  • 2 tbsp Tomato paste
  • 1 cup Vegetable broth
  • 1/2 cup Heavy cream
  • 1/4 cup Parmesan cheese grated, optional for vegetarian, use nutritional yeast for vegan
  • 1 tsp Dried oregano
  • 1/4 tsp Red pepper flakes or to taste
  • To taste Salt
  • To taste Black pepper
  • 1/4 cup Fresh basil chopped, for garnish
For Serving
  • Desired amount Cooked rice or pasta
  • Optional garnish Fresh parsley chopped

Equipment

  • Air Fryer
  • Large skillet
  • Mixing Bowl
  • Whisk

Method
 

Prepare the Crispy Chickpeas
  1. Drain and rinse chickpeas thoroughly. Pat them very dry with a paper towel; this step is crucial for achieving crispiness.
  2. In a mixing bowl, toss the dried chickpeas with 1 tablespoon of olive oil, smoked paprika, garlic powder, salt, and black pepper until they are evenly coated.
  3. Preheat your air fryer to 375°F (190°C). Arrange the seasoned chickpeas in a single layer in the air fryer basket. Cook for 15-20 minutes, shaking the basket every 5-7 minutes, until they are golden brown and crispy. Set aside.
Make the Creamy Sun-Dried Tomato Sauce
  1. While the chickpeas are cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced shallot and cook for 2-3 minutes until it softens and becomes translucent.
  2. Add the minced garlic and chopped sun-dried tomatoes to the skillet. Cook for another 2 minutes until fragrant.
  3. Stir in the tomato paste and cook for 1 minute, stirring constantly, to deepen its flavor.
  4. Pour in the vegetable broth, scraping any browned bits from the bottom of the pan. Bring the mixture to a simmer and cook for 3-5 minutes, allowing the sauce to thicken slightly.
  5. Reduce the heat to low. Stir in the heavy cream, grated Parmesan (if using), dried oregano, and red pepper flakes. Simmer gently for 2-3 minutes until the sauce is heated through and slightly thickened. Taste and season with salt and black pepper as needed.
Combine and Serve
  1. Add the crispy air-fried chickpeas to the creamy sauce in the skillet. Toss gently to coat them thoroughly.
  2. Garnish with fresh chopped basil.
  3. Serve immediately over cooked rice, pasta, or with crusty bread.

Notes

For a vegan version, use a plant-based cream and omit the Parmesan cheese or substitute with nutritional yeast (1-2 tbsp) for a cheesy flavor. Ensure your vegetable broth is vegan-friendly. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, though chickpeas may lose some crispness.