Marry Me Chickpeas

Name: Marry Me Chickpeas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 tbsp Olive Oil; 1 Shallot; 3 cloves Garlic; 3 oz Sun-Dried Tomatoes; 1 tsp Oregano; 3 Chickpeas; 1¼ cups Vegetable Stock; ½ cup Heavy Cream; ½ tsp Salt; ¼ tsp Black Pepper; 1 Baguette; 4 oz Baby Spinach; 2 oz Parmesan; ½ oz Fresh Basil

By Eatpace

Chickpeas simmer in a creamy sun-dried tomato and Parmesan sauce, with crusty bread for scooping. Canned chickpeas make this a weeknight dinner in about 30 minutes.

Total: 30 min; 10 prep · 20 cook
Serves: 4; Scale it below
Calories: 676; kcal per serving
Protein: 28g; per serving

Plan this dinner Jump to recipe

Creamy sun-dried tomato chickpeas with spinach and basil, served with sliced baguette.

30 min

Method

6 steps 10 min prep · 20 min cook

Prep

Step 1. Heat Olive Oil in a large deep skillet over medium heat. Add Shallot and cook until softened, about 3 minutes.
Step 2. Stir in Garlic, Sun-Dried Tomatoes, and Oregano. Cook until fragrant, about 1 minute.
Step 3. Add Chickpeas, Vegetable Stock, Heavy Cream, Salt, and Black Pepper. Bring to a simmer, then reduce the heat to medium-low and simmer until the sauce thickens slightly, about 10 minutes.
Step 4. Meanwhile, set out the sliced Baguette for serving.

Cook

Step 5. Stir in Baby Spinach and cook until wilted, about 2 minutes. Turn off the heat and stir in Parmesan until melted.

Finish & serve

Step 6. Scatter Fresh Basil over the chickpeas and serve with the bread.

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Tips

Swap it

Use a vegetarian Parmesan-style cheese if you avoid animal rennet.

Leftovers

Refrigerate the chickpeas for up to 4 days and reheat gently with a splash of water; keep the bread separate.

Good to know

Stir the Parmesan in off the heat to help keep the sauce smooth.

In Eatpace

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