Creamy Marry Me Chickpeas (Print Version)
Creamy Italian-inspired chickpeas with sun-dried tomatoes and parmesan. A vegetarian spin on Marry Me Chicken—rich, fast, and flavorful!
# Ingredients:
→ Main Key Ingredients
01 -
1/2 cup sun-dried tomatoes, chopped up
02 -
2 (15-oz) cans of chickpeas, rinsed and drained
03 -
1 cup of veggie broth
→ Starting Ingredients
04 -
4 garlic cloves, finely chopped
05 -
2 Tbsp butter without salt
06 -
1/2 tsp dried oregano
07 -
1/4 tsp black pepper, ground
08 -
1/2 tsp crushed chili flakes
09 -
1/2 tsp regular salt
→ Finishing Touch
10 -
1/2 cup parmesan, shredded
11 -
2 Tbsp basil, freshly chopped
12 -
1 cup heavy whipping cream
# Directions:
01 -
In a big pan, melt butter over medium heat. Toss in garlic, salt, oregano, chili flakes, and black pepper. Let it cook for 2 minutes till the garlic's smell fills the air.
02 -
Mix in the chopped sun-dried tomatoes, chickpeas, and broth. Keep it on medium heat and let it cook for 5 minutes, uncovered.
03 -
Take the pan off the heat. Stir in the cream, parmesan, and chopped basil. Serve while it's still warm; great with crusty bread.
# Notes:
01 -
Perfect for prepping, lasts up to 7 days in the fridge.
02 -
Swap heavy cream with half-and-half if you want.
03 -
Tastes best with some bread to soak up the sauce.