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MARRY ME CHICKPEAS

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A vegetarian twist on Marry Me Chicken! This one-pan meal features chickpeas in a creamy Tuscan sauce. Made with mostly pantry staples.

Ingredients

Scale
  • 2 tablespoons unsalted butter (28 g)
  • 4 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon ground black pepper
  • 1/2 cup oil-packed sun-dried tomatoes, drained and roughly chopped
  • 1 cup vegetable broth (236 mL)
  • 2 cans (15 oz each) chickpeas, drained and rinsed
  • 1 cup heavy cream (can substitute half-and-half)
  • 1/2 cup freshly grated parmesan cheese
  • 2 tablespoons fresh basil, chopped

Instructions

  1. Heat 2 tablespoons unsalted butter in a 12-inch sauté pan over medium heat. Add minced garlic, salt, oregano, crushed red pepper flakes, and black pepper. Cook for 2 minutes, stirring constantly, until garlic is fragrant and just starting to turn golden.
  2. Stir in sun-dried tomatoes, vegetable broth, and chickpeas. Mix well to coat chickpeas. Continue cooking on medium heat, uncovered, for 5 minutes until liquid reduces by about one-third.
  3. Turn heat to lowest setting. Stir in heavy cream, grated parmesan, and fresh basil. Continue stirring for about 1 minute until cheese melts completely and sauce becomes velvety smooth. Serve warm.

Notes

  • Use freshly grated parmesan instead of pre-shredded for the smoothest sauce.
  • Keep heat on low when adding dairy to prevent curdling or separation.
  • Oil-packed sun-dried tomatoes add more flavor than dried varieties.
  • Makes approximately 4 cups total.

Nutrition

Find it online: https://www.benefitiany.com/amazing-marry-me-chickpeas/