Creamy Marry Chickpeas (Print Version)
# Ingredients:
→ Core Ingredients
01 -
1/4 tsp black pepper, ground
02 -
1/2 tsp chili flakes
03 -
1/2 tsp dried oregano
04 -
1/2 tsp salt
05 -
4 garlic cloves, finely chopped
06 -
2 Tbsp butter, unsalted
→ Key Ingredients
07 -
2 cans chickpeas (15 oz each), drained
08 -
1 cup broth, vegetable-based
09 -
1/2 cup sun-dried tomatoes, roughly sliced
→ Final Touches
10 -
2 Tbsp fresh basil, chopped
11 -
1/2 cup parmesan cheese, shredded
12 -
1 cup cream, heavy
# Instructions:
01 -
Melt butter in a big saute pan over medium heat. Toss in garlic, salt, oregano, chili flakes, and pepper. Stir for about 2 minutes till that garlicky smell hits your nose.
02 -
Pour in the chickpeas, broth, and sun-dried tomatoes. Keep it uncovered and let it cook gently on medium heat for around 5 minutes.
03 -
Take the pan off the heat, then mix in the cream, parmesan, and basil. Still warm? Serve it up with some crusty bread to enjoy.
# Notes:
01 -
Perfect for making ahead; stays fresh in the fridge for about a week.
02 -
Swap in half-and-half if you're out of cream.
03 -
Goes best with bread to soak up that sauce.