Creamy Chickpeas (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1/2 tsp ground black pepper
02 -
4 cloves garlic, finely chopped
03 -
1/2 tsp of crushed red pepper flakes
04 -
1/2 tsp dried oregano
05 -
1/2 tsp table salt
06 -
2 Tbsp plain butter
→ Main Ingredients
07 -
2 (15-oz) cans chickpeas, rinsed and drained
08 -
1 cup veggie stock
09 -
1/2 cup sun-dried tomatoes, chopped into pieces
→ Finishing Ingredients
10 -
1/2 cup grated parmesan cheese
11 -
1 cup full fat cream
12 -
2 Tbsp fresh basil, diced
# Instructions:
01 -
In a skillet over medium heat, melt the butter. Toss in garlic, salt, dried oregano, crushed red pepper flakes, and black pepper. Let it cook for 2 minutes until you smell the garlic.
02 -
Add sun-dried tomatoes, chickpeas, and vegetable broth. Keep it uncovered and let it simmer on medium for 5 minutes.
03 -
Take the pan off the heat. Pour in cream, stir in parmesan, and sprinkle fresh basil. Serve warm with a nice loaf for dipping.
# Notes:
01 -
Perfect for batch cooking, it lasts a week in the fridge.
02 -
If you don’t have cream, half-and-half works fine.
03 -
Better with a crusty loaf for soaking up the flavors.