One Pan Marry Me Chickpeas with Spinach

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This creamy chickpeas dish combines tender beans with spinach in a rich tomato sauce for a fantastic one pan dinner!

Prep Time5

Cook Time15

Total Time20

Servings:

Place the chopped sun-dried tomatoes and minced garlic in a large skillet over medium heat. Cook for 1-2 minutes until fragrant.
8 ounces sun-dried tomatoes in oil, 1 tablespoon minced garlic
Add the chickpeas and ¼ cup of water into the skillet. Season with a good pinch of salt and pepper if desired. Cook for 5 minutes until the chickpeas are heated through.
45 ounces chickpeas
Reduce the heat to low, then stir in the cream cheese continuously until it melts into a rich, creamy sauce.
4 ounces cream cheese
Stir in the baby spinach gently for 1-2 minutes until it wilts.
3 cups baby spinach
Adjust seasoning if needed. Serve over rice or quinoa.

Drain the sun-dried tomatoes well before chopping them so the sauce doesn't become too oily. Reserve a little of the oil if you'd like to use it for extra flavor in the skillet.
Rinse and drain the chickpeas thoroughly before adding to keep the sauce from becoming watery.
Use full-fat cream cheese for the creamiest sauce.
Keep the heat low once you add the cream cheese. Gentle heat helps it melt into the chickpeas without becoming grainy.
Add the spinach at the very end. It only needs a minute or two to wilt, and cooking it too long can make it lose its fresh color and texture.

Add a pinch of red pepper flakes for a little heat.
Stir in a few extra chopped sun-dried tomatoes.
For a heartier dish, add sliced mushrooms or chopped bell peppers along with the sun-dried tomatoes and garlic.
Swap the spinach for baby kale if desired.
Use a dairy-free cream cheese alternative to make the dish dairy-free.

Serve over couscous instead of rice or quinoa if desired.
Add a simple green salad or roasted vegetables on the side for a complete meal.
Serve with crusty bread to soak up the creamy sun-dried tomato sauce.
A sprinkle of fresh herbs, such as basil or parsley, makes a nice finishing touch.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
The sauce will thicken as it chills. You can add a small splash of water when reheating if needed.
Reheat gently in a skillet or in the microwave, stirring occasionally until heated through.
This dish can be frozen, although the cream cheese sauce may change slightly in texture after thawing. Thaw it in the refrigerator and reheat gently, adding a little water if needed.