Creamy Chickpeas Dish (Print Version)
# Ingredients:
→ Base Flavor Elements
01 -
2 Tbsp of butter without salt
02 -
4 garlic cloves, finely chopped
03 -
1/2 tsp black pepper
04 -
1/2 tsp dried oregano
05 -
1/2 tsp chili flakes
06 -
1/4 tsp salt
→ Key Ingredients
07 -
1/2 cup sun-dried tomatoes, chopped up
08 -
1 cup veggie stock
09 -
2 cans of chickpeas (15 oz each), rinsed
→ Finishing Touches
10 -
1 cup thick cream
11 -
1/2 cup parmesan, grated
12 -
2 Tbsp fresh basil, chopped
# Instructions:
01 -
In a big pan over medium heat, melt the butter. Add garlic, salt, oregano, chili flakes, and black pepper. Stir and cook for about 2 minutes until you can smell the garlic.
02 -
Mix in the sun-dried tomatoes, chickpeas, and veggie broth. Let it bubble gently for 5 minutes with no lid.
03 -
Take off the heat, then stir in the cream, parmesan, and basil. Dish it up warm and enjoy with crusty bread.
# Notes:
01 -
Perfect for prepping meals. Stays fresh up to a week in the fridge.
02 -
Half-and-half works fine instead of cream if you’d prefer.
03 -
Tastes best paired with bread for soaking up the sauce.