Marry Me Chickpea Orzo is a creamy Italian inspired dish with sundried tomatoes, Italian seasoning, vegan parmesan cheese and basil. This dish is so good, it has been known to inspire engagement proposals from those who try it!

Marry Me Chickpea Ozro comes together with simple pantry ingredients to create a dish that tastes super rich, decadent, and creamy.
The story behind the name of this recipe is that if you serve this to someone, they will enjoy this amazing dish so much that they will propose to you! The lore of this recipe started in the early 1980’s when it was passed around in the office of Glamour magazine and 4 staff members who cooked the dishes for their loved ones got engaged soon after. The original recipe has been modified over time and recently went viral on TikTok.
I have been seeing various versions this recipe all over the internet and have been dying to give it a try to see if it really is as good as all the hype! Although since I am single at the moment, I don’t expect to get any proposals anytime soon.
I decided to make mine vegan, of course! So instead of chicken, I used chickpeas as the protein source, but if you want to increase the protein of this dish I highly recommend adding seitan or tofu.

How to Make Marry Me Chickpea Orzo
I have tested this recipe several times. I had to work out the right amount of liquid to use, how much orzo to add, and how to not burn the orzo! I tried making this a one-pot meal and in the Instant Pot, but the orzo would always end up sticking to the bottom of my pot and burning. It didn’t ruin the meal, but it wasn’t a fun cooking or cleaning experience.
To avoid the burning the orzo, I first cooked in separately in a pot of boiling water for about 4 minutes and set it aside.
Then, I slowly layered the rest of the ingredients together in a large pot. First, melt some vegan butter over medium heat and cook the chopped onions until slightly translucent, about 3 minutes. You can lower the temperature slightly if needed once the onions are done cooking. Then add the tomato paste and mix until the onions are evenly coated. Now add in the Italian seasoning, smoked paprika, and red pepper flakes.
Next, add the chickpeas, minced garlic, and chopped sun-dried tomatoes and cook for about 1 minute.
Next, deglaze the pot with white wine and scrape any burnt bits of the bottom of the pan. Cook until the alcohol has evaporated, about 1 minute. Then add the coconut milk and veggie broth.
Finally, stir in the parmesan cheese and add the orzo last. Remove from the heat for a few minutes until the sauce thickens up a bit. Finally add the chopped basil and voila! Plate your Marry Me Chickpea Orzo and garnish with fresh basil.

Ingredients in Marry Me Chickpea Orzo
Vegan Butter: Adds a rich, creamy, and luxurious touch to the dish.
Yellow Onion: Finely chopped to provide a subtle sweetness and a savory base for the sauce.
Tomato Paste: A concentrated burst of tomato flavor that will deepen and enrich the sauce.
Italian Seasoning: A fragrant blend of herbs like oregano, basil, and thyme that will infuse the dish with classic Italian flavors.
Crushed Red Pepper: Adds a gentle warmth and a touch of heat to the dish.
Paprika: Contributes a smoky sweetness and a vibrant color to the sauce.
Garlic: Minced garlic will provide a pungent aroma and a savory punch.
Chickpeas: A can of chickpeas, drained and rinsed, will add a hearty texture and a boost of protein.
Salt and Pepper: Essential seasonings to enhance the overall flavor of the dish.
Sundried Tomatoes: These will bring a concentrated sweetness and a chewy texture to the orzo.
Vegetable Broth: The base of the sauce, providing a savory foundation for the other ingredients.
Full-Fat Coconut Milk: Creates a creamy and luscious sauce without any dairy.
Vegan Parmesan Cheese: Adds and extra layer of creaminess and cheesy taste.
Chopped Basil: A final touch of fresh basil will provide a bright, herbaceous aroma and a beautiful garnish.

What You'll Love About Marry Me Chickpea Orzo
Flavorful and satisfying: The combination of creamy coconut milk, savory sundried tomatoes, and hearty chickpeas creates a deeply satisfying and flavorful dish that will please even the most discerning palates.
Easy to make: The recipe uses readily available ingredients and simple cooking techniques, making it accessible to cooks of all levels.
Comforting and sophisticated: Marry Me Chickpea Orzo strikes the perfect balance between comforting and sophisticated. It’s a dish that feels indulgent and special, yet it’s also approachable and perfect for a cozy weeknight dinner.
FAQ
You can substitute the white wine with 1/4 of vegetable broth or 1 tbsp of apple cider vinegar diluted to 1/4 cup of water or vegetable broth.
The canned coconut milk helps add a creamy element to this dish, but it does not impart a strong coconut flavor. You can replace the coconut milk with oat milk, soy milk, or any plant based milk of your choice if you need to.
Since orzo is a wheat based pasta, this dish can not be made gluten-free the way it is written out here. However, you can turn this into a risotto using arborio rice. Add the rice after step six, then slowly add small amounts of the vegetable broth and coconut milk as the rice absorbs the liquids.
I would add seitan or baked tofu to make this dish higher in protein.

Vegan Marry Me Chickpea Orzo
Ingredients
- 2 tbsp vegan butter
- 1/2 small yellow onion diced
- 2 tbsp tomato paste
- 2 tsp Italian seasoning
- 1/2 tsp crushed red pepper
- 1 tsp paprika
- 5 cloves garlic diced
- 1 can chickpeas drained and rinsed
- salt and pepper to taste
- ⅓ cup sun-dried tomatoes diced
- 1 cup of orzo
- ¼ cup dry white wine* like Sauvignon Blanc
- ¼ cup vegetable broth
- 1 can full fat coconut milk
- 1 cup vegan parmesan cheese
- 1 cup basil loosely packed and chopped
Instructions
- Bring 4 cups of water to a boil in a medium pot. Add the orzo and cook for 4 minutes. Drain and rinse with cold water. Mix in a splash of oil to prevent clumping and set aside.
- Heat a large pot over medium heat. Add the vegan butter and diced onions. and cook for 2 - 3 minutes until they are slightly translucent.
- Add the tomato paste and mix it into the onions until they are evenly coated. Then, add in the Italian seasoning, crushed red pepper, and paprika. Cook for one minute.
- Add the chickpeas and cook for about one minute until everything is evenly coated.
- Add the garlic and cook for about one minute. Then, add the sun-dried tomatoes and cook for one minute. Season with salt and pepper to taste.
- Deglaze the pot with the white wine, use a wooden spoon or spatula to remove anything stuck to the bottom of the pan. Cook for about one minute or until the alcohol evaporates.
- Now add the vegetable broth and coconut milk.
- Fold in the vegan parmesan cheese and add the cooked orzo.
- Remove from heat and allow the sauce to thicken for a couple of minutes.
- Stir in the chopped basil.
- Plate the Marry Me Chickpea Orzo and garnish with fresh basil. Serve hot.
Notes
Did you try this recipe?
If you made this Vegan Marry Me Chicken Orzo recipe, I would really appreciate it if you could comment and leave a rating below. You can also share a photo and tag me on Instagram @thesunshinevegankitchen. I would love to hear all about your experience. Thank you so much!
Delicious and simple to execute, like all of the other recipes we’ve tried from this blog. A beautiful melange of savory creaminess, with a hint of acid and heat. We added a box of air fried tofu seasoned with some salt, pepper, Italian seasoning, and paprika and the sauce was still sufficient. Thank you!
This was delicious!! I can’t wait to make it again—I think this will become a regular go-to recipe for me.
So easy and delicious, will definitely make again! I swapped the broth and coconut milk ratios for my partner who’s not a fan of coconut milk and it was still very creamy. Next time I’ll sautee some mushrooms and throw in a handful of spinach at the end, just for added veggies!
Love the idea of adding spinach and mushrooms, and glad to know coconut milk isn’t needed if I want to make it in a pinch! Thank you so much for trying this recipe, I’m glad you both enjoyed it!