Marry Me Chickpeas
538kcal
Ingredients
- 2 tablespoon sun-dried tomato oil
- 1 red onion diced
- 2 garlic cloves minced
- 2 tablespoon tomato paste/puree
- 6-7 sun-dried tomatoes diced
- 1.5 teaspoon smoked paprika
- 1 teaspoon oregano
- 0.5 teaspoon cayenne chili pepper
- 0.5 teaspoon onion powder
- 0.5 teaspoon garlic powder
- Salt and pepper to taste
- 700 g jarred chickpeas drained and rinsed
- 200 ml vegetable stock
- 120 ml heavy cream
- ½ cup hard cheese e.g. Pecorino
- 1 cup chopped spinach
- 6-7 fresh basil leaves shredded
- ½ lemon juice
Method
- Heat the oil in your pan, and add the red onion and saute for 5-6 minutes, stirring occasionally.2 tbsp sun-dried tomato oil, 1 red onion
- Add the garlic and cook for another minute.2 garlic cloves
- Add in the tomato paste and the diced sun-dried tomatoes, cooking for 2-3 minutes and stirring into the onions/garlic until the tomato paste has deepened in color.2 tbsp tomato paste/puree, 6-7 sun-dried tomatoes
- Add the chickpeas and the seasonings, and stir until the chickpeas are fully coated in the seasonings and other ingredients. Add the stock and simmer for 5 minutes.1.5 tsp smoked paprika, 1 tsp oregano, 0.5 tsp cayenne chili pepper, 0.5 tsp onion powder, 0.5 tsp garlic powder, Salt and pepper to taste, 700 g jarred chickpeas, 200 ml vegetable stock
- Stir in your spinach until it’s wilted (2-3 minutes), then pour in the cream and add the hard cheese.120 ml heavy cream, 1 cup chopped spinach, ½ cup hard cheese
- Stir everything together until combined and then top with the shredded basil leaves and a squeeze of lemon juice.6-7 fresh basil leaves, ½ lemon
Nutrition
Serving1gCalories538kcalCarbohydrates61gProtein23gFat25gSaturated Fat11gPolyunsaturated Fat11gTrans Fat1gCholesterol49mgSodium1104mgFiber16gSugar15g
Notes
If you have any leftovers, store them in an airtight container in the fridge for up to 3-4 days. You could also freeze this recipe, although the spinach and basil may change in texture upon defrosting.