Marry Me Chickpeas
By OcadoLife
Published on 06 March 2026
Inspired by one of the internet’s most viral chicken recipes, these Marry Me Chickpeas are the brainchild of Beat the Budget’s Mimi Harrison. Tasty enough to win anyone over, this great-value veggie spin comes with the benefits of fibre-rich pulses, cauliflower and the zing of fresh basil. Here it’s served with fluffy jacket potatoes, but rice or bread go just as well.
This recipe was first listed in OcadoLife as gluten free and can be easily adapted to be gluten free. When selecting products or using the add to trolley functionality please always ensure that the ingredients and products you select to purchase are gluten free. Time and servings
25 minsTotal time
4Servings
5 minsPrep time
20 minsCooking time
Ingredients
- 50g sundried tomatoes, roughly chopped, plus 1 tbsp oil from the jar
- 1 onion, finely diced
- 4 garlic cloves, finely chopped
- 1 heaped tsp smoked paprika
- 1 cauliflower, sliced into small florets
- 400ml vegetable stock, hot (gluten free, if required)
- 1 (540g) jar chickpeas
- 100ml double cream
- ½ lemon, plus extra wedges to serve (optional)
- 1 (30g) pack basil, leaves shredded
- 4 jacket potatoes, to serve (optional)
Method
Step 1
Heat the sundried tomato oil in a pan and fry the onion over medium-low heat for 5 mins, stirring occasionally.Step 2
Add the garlic and paprika, fry for a few mins more, then stir in the cauliflower, sundried tomatoes and stock. Cook for 5 mins, then add the chickpeas – liquid and all – with a good grind of black pepper. Simmer for 10-15 mins until the cauliflower is tender and the sauce has thickened.Step 3
Turn off the heat and stir in the double cream. Season to taste with a squeeze of lemon, a little salt (if needed) and more black pepper. Scatter over the basil and serve with a jacket potato, with lemon wedges for squeezing, if you like. Store leftovers chilled in an airtight container for 3 days or frozen for up to 3 months.