Chickpeas with Creamy Sauce (Print Version)
# Ingredients:
→ Base Essentials
01 -
4 minced garlic cloves
02 -
2 tablespoons unsalted butter
03 -
1/2 teaspoon chili flakes
04 -
1/2 teaspoon dried oregano
05 -
1/4 teaspoon black pepper, ground
06 -
1/2 teaspoon salt
→ Core Ingredients
07 -
2 cans of chickpeas (15 oz each), rinsed and drained
08 -
1/2 cup sun-dried tomatoes, roughly cut
09 -
1 cup of veggie stock
→ Topping Additions
10 -
1/2 cup of grated parmesan cheese
11 -
2 tablespoons of freshly shredded basil
12 -
1 cup of heavy cream
# Instructions:
01 -
In a big pan over medium heat, toss in butter, garlic, salt, oregano, chili flakes, and black pepper. Stir and let it cook for about 2 minutes until you can smell the garlic.
02 -
Mix in the sun-dried tomatoes, chickpeas, and vegetable broth. Let everything cook uncovered for around 5 minutes over medium heat.
03 -
Take the pan off the heat. Stir in the heavy cream, shredded parmesan, and fresh basil leaves. Serve up warm with some crusty bread on the side.
# Notes:
01 -
Stores well for a week in the fridge—perfect for meal planning.
02 -
Swap cream for half-and-half if you want a lighter option.
03 -
Ideal when paired with some bread to soak up the sauce!