Marry Me Chickpeas, Oil Free

Saucesdessertmean meals
Written By Tia

Creamy, flavorful, and totally oil-free. this plant-based version of the famous “Marry Me Chickpeas” is high in protein and fiber, great for gut and hormone health, and perfect for weight loss. Pair it with non-starchy veggies or plant-based naan for a crave-worthy, satisfying meal that helps you eat more and weigh less.

Ingredients: Makes 4-6 servings

  • 6 cloves garlic, minced

  • 1 tbsp red pepper flakes

  • 1 tbsp dried thyme

  • 2 (15 oz) cans chickpeas, drained and rinsed

  • 1 cup light coconut milk (or use any plant-based milk for lower fat - better for weight loss)

  • ½ cup low-sodium vegetable broth

  • 1 cup sun-dried tomatoes in water, chopped

  • ½ cup nutritional yeast

  • 1 large handful of spinach

  • Salt and pepper, to taste

  • Optional: Plant-based naan bread or non-starchy veggies on the side

Crockpot Directions

  • Add everything to the crockpot except nutritional yeast and spinach.

  • Cook on high for 4 hours or low for 6–7 hours.

  • When done, stir in the nutritional yeast.

  • Add spinach, cover for a few minutes, and let it wilt.

  • Serve warm with naan or your favorite non-starchy veggies.

  • Tip: Pair with ½ a plate of veggies for a nutrient-dense, weight-loss-friendly meal that keeps you full and satisfied.Stovetop Directions

  1. In a large pot, combine all ingredients. Bring to a boil over medium-high heat.

  2. Reduce heat to low, cover, and simmer for 20–25 min (white rice) or 40–45 min (brown rice), stirring once or twice.

  3. When liquid is absorbed and rice tender, turn off heat, rest 5 min, then fluff.

  4. Add lime juice and top as desired.

Instant Pot Directions

  1. Add everything to the Instant Pot except nutritional yeast and spinach.

  2. Lock lid and set to Manual/Pressure Cook for 12 minutes.

  3. Allow natural release for 5 minutes, then quick release remaining pressure.

  4. Stir in nutritional yeast and spinach. Cover for 2–3 minutes until wilted.

  5. Serve with naan or veggies.

Stovetop Directions

  1. In a large pot, sauté garlic in a splash of broth for 1–2 minutes until fragrant.

  2. Add red pepper flakes, thyme, chickpeas, coconut milk, veggie broth, and sun-dried tomatoes.

  3. Bring to a simmer, reduce the heat, and cook for 20 minutes, stirring occasionally.

  4. Stir in nutritional yeast and spinach until wilted.

  5. Season with salt and pepper to taste.

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Tia

Full On Plants is about eating in a way that keeps you full, fuels your body, and supports your health—fully.

This is where simple, satisfying, whole food plant-based meals meet real results. No calorie counting, no restriction—just feel-good food that fills your belly and supports long-term wellness.

I started this journey after losing 50 pounds by doing the opposite of what most diets teach—I ate more food, not less. And I kept it off by focusing on meals that are fast, flavorful, and packed with the power of plants.

Full On doesn’t just mean full and satisfied—it also means we’re all in on living well, eating better, and making this lifestyle doable for real life.

Whether you’re just getting started or ready to stay consistent, Full On Plants makes plant-based eating simple, sustainable, and energizing—so you can thrive without overthinking it.

Because food should fuel your body, fill your belly, and support your health.

And plants? They do all three.

https://healthyvm.com
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