Marry Me Chickpeas
12 min4 servings
Creamy pan-seared chickpeas with garlic, sun-dried tomatoes, and fresh basil in a rich parmesan sauce.
| prepMince garlic | |||
| prepRoughly chop sun-dried tomatoes | |||
| prepDrain chickpeas | |||
| prepGrate parmesan | |||
| prepChop fresh basil | |||
| 28 g unsalted butter | Cook butter, garlic & spices, 2 min | Add tomatoes, broth & chickpeas, 5 min | Remove from heat, stir in cream, parmesan & basil |
| 4 cloves garlic, minced | |||
| ½ tsp salt | |||
| ½ tsp oregano | |||
| ½ tsp crushed red pepper flakes | |||
| ¼ tsp ground black pepper | |||
| 70 g sun-dried tomatoes, roughly chopped | |||
| 236 ml vegetable broth | |||
| 2 15-oz / 425 g cans chickpeas, drained | |||
| 240 ml heavy cream | |||
| 50 g grated parmesan | |||
| 2 Tbsp chopped fresh basil | |||
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