Creamy Marry Chickpeas (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1/2 cup sun-dried tomatoes, coarsely chopped
02 -
1 cup broth made from vegetables
03 -
2 (15-oz) cans of drained chickpeas
→ Base Ingredients
04 -
1/4 tsp black pepper, ground
05 -
1/2 tsp crushed red pepper
06 -
4 garlic cloves, finely chopped
07 -
1/2 tsp oregano
08 -
1/2 tsp salt
09 -
2 Tbsp butter that’s unsalted
→ Finishing Ingredients
10 -
2 Tbsp fresh basil, chopped
11 -
1/2 cup parmesan, grated
12 -
1 cup thick cream
# Instructions:
01 -
Melt the butter in a big pan over medium heat. Toss in the garlic, oregano, crushed red pepper, salt, and black pepper. Stir it around for about 2 minutes until you can smell that garlicky goodness.
02 -
Mix in the sun-dried tomatoes, chickpeas, and veggie broth. Keep cooking without a lid for 5 minutes with the heat on medium.
03 -
Take the pan off the burner. Blend in the cream, parmesan, and fresh basil. Dish it out warm, and pair with some crunchy bread if you’d like.
# Notes:
01 -
Works great for prepping ahead. Stays fresh up to a week in your fridge.
02 -
Swap out cream for half-and-half if needed.
03 -
Grab some bread to scoop up all the flavorful sauce.