Creamy Chickpeas (Print Version)
# Ingredients:
→ Base Ingredients
01 -
4 cloves of garlic, finely chopped
02 -
2 tablespoons of plain butter
03 -
1/2 teaspoon of crushed spicy red flakes
04 -
1/2 teaspoon of oregano leaves
05 -
1/2 teaspoon of salt
06 -
1/4 teaspoon of black pepper powder
→ Main Ingredients
07 -
A can of chickpeas (15 oz), drained—use two total
08 -
1 cup of broth made from vegetables
09 -
Half a cup of sun-dried tomatoes, roughly cut
→ Finishing Ingredients
10 -
1/2 cup of parmesan cheese, grated
11 -
1 cup of heavy cream
12 -
2 tablespoons of fresh basil leaves, diced
# Instructions:
01 -
Melt your butter in a big pan over medium heat, then toss in garlic, salt, oregano, peppers, and chili flakes. Stir it all for about 2 minutes until the garlic smells amazing.
02 -
Mix in the sun-dried tomatoes, chickpeas, and veggie broth. Keep cooking it over medium while uncovered for 5 minutes.
03 -
Turn the heat off, then stir in cream, parmesan, and chopped basil. Dish it up hot, and don’t forget the crusty bread for dipping!
# Notes:
01 -
You can store this in the fridge for up to a week and it still tastes great.
02 -
If you prefer, swap out the cream for half-and-half.
03 -
This is best enjoyed with some bread to mop up the sauce.