Creamy Chickpeas Dish (Print Version)
# Ingredients:
→ Essential Ingredients
01 -
1/2 tsp crushed red pepper flakes
02 -
1/4 tsp ground black pepper
03 -
1/2 tsp oregano
04 -
2 Tbsp unsalted butter
05 -
4 cloves garlic, minced
06 -
1/2 tsp salt
→ Primary Ingredients
07 -
1 cup vegetable broth
08 -
2 (15-oz) cans chickpeas, drained
09 -
1/2 cup sun-dried tomatoes, roughly chopped
→ Finishing Touches
10 -
1/2 cup grated parmesan
11 -
1 cup heavy cream
12 -
2 Tbsp chopped fresh basil
# Instructions:
01 -
In a large pan over medium heat, melt the butter. Add garlic, salt, oregano, red pepper, and black pepper. Stir for a couple of minutes until the garlic smells amazing.
02 -
Mix in the chickpeas, broth, and sun-dried tomatoes. Leave it uncovered and cook on medium heat for about 5 minutes.
03 -
Turn off the heat. Stir in the cream, parmesan, and fresh basil until smooth. Serve with some crunchy bread on the side.
# Notes:
01 -
Perfect for weekly lunches, stays fresh up to 7 days in the fridge
02 -
Swap cream for half-and-half if you prefer
03 -
Pair with crusty bread to soak up the sauce