Marry Me Pumpkin Chickpea

Win over hearts with this vegan and pumpkin twist on the viral Marry Me Chicken! This creamy pumpkin sauce pairs perfectly with the sun dried tomatoes, sautéed mushrooms, and protein packed chickpeas. It’s the perfect comfort meal for a chilly Fall or Winter night and can be served over rice, pasta, or with toasted bread.

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Ingredients

• Chickpeas – The perfect meat-free protein for this meal. You can substitute with another white bean or tofu if you prefer.
• Sun Dried Tomatoes – Adds a tangy, sweet and tomato flavor to this meal. You can find these in a jar stored in olive oil near tomato sauce in the grocery store. You want to drain them before adding to the recipe, and can use the olive oil drained to cook the garlic for extra flavor.
• Olive Oil
• Thyme
• Red Pepper Flakes – You can use any preferred hot spice.
• Garlic
• Sage – Provides a savory taste to the pumpkin flavor.
• Pumpkin Puree – Use canned 100% pumpkin puree, not pumpkin pie filling.
• Vegetable Broth
• Coconut Milk – Use canned full fat coconut milk. This adds a dairy free creaminess to this sauce.
• Nutmeg – Enhances the pumpkin flavor.
• Dairy Free Parmesan Cheese – I used VioLife shredded Parmesan but any dairy free brand will work.
• Baby Bella Mushrooms – Pairs perfectly with the chickpeas in this pumpkin sauce. If you prefer, you can omit the mushrooms in this recipe in which you would skip step 1.
• Fresh Basil – The perfect finishing touch.
• Salt and Pepper
• Dairy Free Butter
• Agave Syrup – Adds some sweetness to the sautéed mushrooms. Maple syrup will also work.

Why should I use chickpeas instead of chicken?

Chickpeas are cholesterol-free, high in essential minerals such as iron, magnesium and folate, and they very high in fiber which helps aid in digestion. Beans are not only a cheaper and cruelty-free alternative, but they are shown to help lower your risk of heart disease. Chickpeas are still high in protein adding 12-15 grams of protein to each serving of this meal.

Step by Step Instructions

Find the complete printable recipe with measurements below in the recipe card.

1. First, melt the vegan butter on medium high in a non stick pan. Then, add the mushrooms and sauté until they are nice and brown. Add agave syrup to coat and sauté another 2 minutes.
2. Warm olive oil in a large pan over low-medium heat. Add and cook garlic 1-2 minutes. Stir in sun dried tomatoes and seasonings and cook 1 minute.
3. Add in broth, coconut milk, pumpkin puree, and dairy free cheese. Bring to a gentle simmer over medium heat and cook for about 5 minutes stirring often.
4. Once cheese starts to melt, add in the drained and rinsed chickpeas and cook another 2-3 minutes.
5. Add in cooked mushrooms and fresh basil.

Marry Me Pumpkin Chickpea

0.0 from 0 votes

Servings

4-5

servings

Prep time

15

minutes

Cooking time

20

minutes

Ingredients

• 1 tbsp Dairy free butter

• 1 tsp Agave syrup or maple syrup

• 8 oz Baby Bella mushrooms, sliced

• 1 tbsp Olive oil

• 4 Cloves garlic, minced

• 1/2 cup Sun dried tomatoes, chopped

• 1 tsp Salt

• 1 tsp Sage

• 1 tsp Nutmeg

• 1/2 tsp Red pepper flakes

• Pepper to taste

• 1 1/2 cup Vegetable broth

• 13.5 oz (1 can) coconut milk

• 15 oz (1 can) pumpkin puree

• 1/2 cup Dairy free parmesan cheese, shredded

• 3 cans Chickpeas, drained and rinsed

• Fresh Basil

Directions

• First, rinse and slice your mushrooms. Next, melt the dairy free butter on medium high heat in a non stick pan. Once butter is melted, add the sliced mushrooms and sauté until they are nice and brown, approximately 8 minutes. Add agave syrup to coat and sauté mushrooms another 2 minutes. Take the cooked mushrooms off the heat and keep to the side.
• Next warm the olive oil in a large pan over low-medium heat. Add and cook garlic for 1-2 minutes. Stir in the sun dried tomatoes and seasonings and cook for 1 minute.
• Add in broth, coconut milk, pumpkin puree, and dairy free cheese. Bring to a gentle simmer over medium heat and cook for about 5 minutes stirring often.
• Once the cheese starts to melt, add in the drained and rinsed chickpeas and cook for another 2-3 minutes.
• Lastly, add in the cooked mushrooms and fresh basil. Stir to combine.
• Serve over cooked rice, pasta, or serve with toasted bread.