Marry Me Chickpeas
Creamy, savory, and coated in a rich sauce, Marry Me chickpeas are a pure delight. Loaded with protein and fiber, it’s an energizing meal for everyone!
Equipment
- Skillet
Ingredients
- 2 tbsp / 28 g Unsalted Butter
- 1 tbsp / 15 ml Oil Sundried Tomatoes or Olive Oil
- 4 cloves Garlic Minced
- ⅓ cup / 18 g Sun-Dried Tomatoes Chopped
- ½ tsp / 1 g Oregano
- ½ tsp / 1 g Red Chili Flakes
- ½ tsp / 3 g Salt
- ½ tsp / 1 g Ground Black Pepper
- 400 grams Canned Chickpeas 2 Cans
- ½ cup / 118 ml Vegetable Broth
- 1 cup / 250 ml Heavy Cream
- ½ cup / 50 g Parmesan Cheese Grated
- 4-5 Fresh Basil Leaves
Instructions
Saute Garlic, Seasonings and Sun-Dried Tomatoes
- Grab a large skillet or pan and put it on the stove over medium heat.
- Add 2 tbsp of unsalted butter and pour 1 tbsp of Oil from sundried tomato jars or Olive Oil into the skillet and let it warm up.
- Add 4 cloves of minced garlic to the hot oil and saute until golden or fragrant.
Add Broth, Seasonings and Sun-Dried Tomatoes
- Pour 1 cup of vegetable broth into the chickpeas mixture.
- Sprinkle ½ tsp of oregano and ½ tsp of red chili flakes over.
- Stir in 1/3 cup of chopped sun-dried tomatoes to the pan.
- Season the mixture with 1/2 tsp of salt and 1/2 tsp of ground black pepper.
Add Chickpeas, Heavy Cream and Parmesan Cheese
- Add 400 grams of drained and rinsed chickpeas into the pan.
- Add 1 cup of heavy cream and sprinkle ½ cup of grated parmesan cheese to the skillet.
- Let the mixture come to a simmer over low heat and cook for about 5-6 minutes until the sauce thickens.
- Once done, remove from heat and stir in 4-5 freshly chopped basil leaves.
Garnish, Serve and Enjoy!
- Once cooked, remove the skillet from the heat and transfer the chickpeas to a serving dish.
- Sprinkle some grated parmesan cheese over the chickpeas and serve warm over pasta, rice, or baked potato.