Description
Welcome to the world of Marry Me Chickpeas, a dish that’s sure to steal your heart! As a busy mom, I know how challenging it can be to whip up something delicious after a long day. This creamy delight is not just quick to prepare; it’s also packed with flavor that will impress your loved ones.
Ingredients
Scale
- 2 Tbsp unsalted butter (28 g)
- 4 cloves garlic, minced
- ½ tsp salt
- ½ tsp dried oregano
- ½ tsp crushed red pepper flakes
- ¼ tsp ground black pepper
- ½ cup sun-dried tomatoes, roughly chopped
- 1 cup vegetable broth (236 mL)
- 2 cans (15 oz each) chickpeas, drained (425 g each)
- 1 cup heavy cream (can substitute half-and-half)
- ½ cup grated parmesan cheese
- 2 Tbsp chopped fresh basil
Instructions
- Heat the butter in a large sauté pan or pot over medium heat.
- Add the minced garlic, salt, oregano, crushed red pepper flakes, and black pepper. Cook for about 2 minutes, stirring frequently, until the garlic is fragrant.
- Stir in the sun-dried tomatoes, vegetable broth, and chickpeas. Let the mixture cook uncovered on medium heat for 5 minutes, allowing the flavors to blend.
- Remove the pan from heat and stir in the heavy cream, grated parmesan, and fresh basil. Mix until fully combined.
- Serve warm with crusty bread for dipping. Enjoy!
Notes
- This dish can be made vegetarian by ensuring the broth is vegetable-based.
- For a lighter version, consider using half-and-half instead of heavy cream.
- Feel free to adjust the spice level by adding more or less crushed red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sauté
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 70mg