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Description
Creamy chickpeas in a sun-dried tomato and Parmesan sauce.
Ingredients
Scale
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1/2 cup vegetable broth
- 1/4 cup sun-dried tomatoes, oil-packed, drained and chopped
- 1/4 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh basil
- Salt and pepper to taste
Instructions
- Heat olive oil in a skillet over medium heat. Add garlic and red pepper flakes and cook until fragrant, about 1 minute.
- Add chickpeas and vegetable broth to the skillet. Bring to a simmer and cook for 5 minutes, allowing the chickpeas to soften slightly.
- Stir in sun-dried tomatoes, heavy cream, and Parmesan cheese. Continue to simmer until the sauce has thickened, about 5 minutes.
- Season with salt and pepper to taste.
- Stir in fresh basil. Serve hot.
Notes
- Serve over pasta, rice, or crusty bread.
- Add a squeeze of lemon juice for brightness.
- For a vegan option, substitute the heavy cream with coconut cream and the Parmesan cheese with nutritional yeast.
- Prep Time: 5 min
- Cook Time: 15 min
- Category: Dinner
- Method: Sautéing
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 50mg