The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Marry me chickpeas
What happens when you smother chickpeas, baby tomatoes and spinach in the internet's most sensational sauce? A new love is born! Ours has sun-dried tomato, smoked paprika and fresh thyme plus a silky touch of Greek-style yogurt. Serve with fluffy white rice… and fall head over heels!
SWK: Source of fibre
Plants 5
SWK: Source of protein
Serving size
Ingredients
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 230g chickpeas (Chickpeas, water, salt)
- 200g baby tomatoes
- 1 tbsp sun-dried tomato paste (Water, Sun Dried Tomato (Sun dried tomatoes, Salt), Tomato Paste, White Wine Vinegar 12%, Salt, Ground Oregano, Citric Acid, Ascorbic Acid)
- 140g basmati rice
- 1 onion
- 2 garlic clove
- 1 handful of fresh thyme
- 2 tsp smoked paprika & oregano blend (smoked paprika, oregano)
- 160g baby spinach
- 1 unwaxed lemon
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
Nutritional Information
Calories: 527
Protein: 23g
Carbs: 82g
Fat: 4.8g
Ingredients
- 400g baby tomatoes
- 280g basmati rice
- 2 onion
- 4 garlic clove
- 2 handful of fresh thyme
- 4 tsp smoked paprika & oregano blend (smoked paprika, oregano)
- 2 tbsp sun-dried tomato paste (Water, Sun Dried Tomato (Sun dried tomatoes, Salt), Tomato Paste, White Wine Vinegar 12%, Salt, Ground Oregano, Citric Acid, Ascorbic Acid)
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 460g chickpeas (Chickpeas, water, salt)
- 320g baby spinach
- 1 unwaxed lemon
- 240g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
Nutritional Information
Calories: 515
Protein: 23g
Carbs: 79g
Fat: 4.6g
Marry me chickpeas
What happens when you smother chickpeas, baby tomatoes and spinach in the internet's most sensational sauce? A new love is born! Ours has sun-dried tomato, smoked paprika and fresh thyme plus a silky touch of Greek-style yogurt. Serve with fluffy white rice… and fall head over heels!
Cook time:
35 mins
Cuisine:
British
Food group:
Dairy
Allergens: Celery, Milk
Cooking Instructions
Before you start
- 2 large saucepans.
Roast the tomatoes
- Heat your oven to 160ºC/fan 140ºC/gas 3.
- Halve the tomatoes and put them on a baking tray lined with baking paper. Spritz with cooking spray, lightly season and cook for 25 mins.
Set the rice simmering
- Meanwhile, cook the rice in boiling water for 10-12 mins, then drain.
- At the same time, peel and finely dice the onions, and peel and crush the garlic. Finely chop the thyme leaves.
Soften & spice
- Spritz a large non-stick frying pan with cooking spray, put it over a medium-high heat and fry the onions for 3 mins.
- Add the garlic and thyme and cook for 1 min, then stir in the paprika blend and tomato paste.
Things get saucy!
- Tip in the roasted tomatoes and crumble in half the stock cube. Stir in the chickpeas and their water, then simmer for 3-4 mins, adding the spinach for the final 2 mins.
Plate up
- Squeeze the lemon juice (to taste) into the sauce, then stir in the yogurt.
- Dish up the chickpeas with the rice.