Marry Me Chickpeas
Servings: 4 people
- 2 tablespoons (2 tablespoons) olive oil
- 2 cloves (2 cloves) garlic
- ½ teaspoon (½ teaspoon) red pepper flakes
- 3 tablespoons (3 tablespoons) tomato paste
- 2 cans (2 cans) chickpeas (15oz / 230g net each) or 3 cups cooked chickpeas
- 1½ cups (375 grams) vegetable broth
- ½ cup (125 grams) heavy cream or non-dairy cream
- ½ teaspoon (½ teaspoon) dried oregano
- ⅓ cup (50 grams) grated parmesan or more to taste
- ½ cup (50 grams) sun-dried tomatoes
- 2 cups (2 big handfuls) spinach
- 1 handful (1 handful) basil leaves + lemon zest to garnish
- ½ teaspoon (½ teaspoon) salt + black pepper to taste
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 2 cloves garlic (grated) and ½ teaspoon red pepper flakes and sauté for 30 seconds until fragrant. Stir in 3 tablespoons tomato paste and cook for another minute to deepen the flavor.Add 2 cans chickpeas (drained and rinsed), season with ½ teaspoon salt and black pepper, and sauté for 1 minute, stirring to coat them in the aromatics.
- Deglaze with 1½ cups vegetable broth and let it simmer for about 10 minutes. Watch as the chickpeas soften and absorb the rich flavor of the sauce.Pour in ½ cup heavy cream, ½ teaspoon dried oregano, and 2 cups spinach. Let it simmer for a few more minutes until the spinach wilts and the sauce becomes lusciously creamy.
- Turn off the heat and stir in ½ cup sun-dried tomatoes (chopped) and ⅓ cup grated parmesan or more to taste.Serve straight from the skillet or spoon onto a slice of rustic, crusty bread rubbed with garlic.Finish with extra Parmesan, 1 handful basil leaves, and a generous sprinkle of grated lemon zest.
