Description
A warm and simple dish made with pantry chickpeas, garlic, tomatoes, and cream for a silky sauce. Perfect for cozy dinners.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced (about 2 teaspoons)
- 1 red bell pepper, diced (optional)
- 2 (15 oz) cans chickpeas, drained and rinsed
- 1 (14–15 oz) can diced tomatoes (with juices)
- 1/2 cup vegetable or chicken broth
- 1/2 cup heavy cream or full-fat coconut milk
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley or basil (for garnish)
- 1 tablespoon lemon juice
- Grated Parmesan or nutritional yeast (optional)
Instructions
- Chop the onion and pepper, mince the garlic, and rinse the chickpeas. Warm a large skillet over medium heat and add olive oil.
- Add the chopped onion and cook for 4–5 minutes until soft. Add garlic and diced red pepper, cooking for another 1–2 minutes until fragrant.
- Stir in oregano, paprika, and red pepper flakes, and toast the spices for 30 seconds.
- Pour in diced tomatoes and broth, scraping any browned bits from the pan. Let the mixture simmer for 5 minutes.
- Add chickpeas and cream, simmering for 8–10 minutes until creamy. Stir in lemon juice and season with salt and black pepper. Add chopped herbs before removing from heat.
- Serve immediately over rice, pasta, or with bread.
Notes
Use unsalted broth for better control of salt. For extra creaminess, mash a few chickpeas against the pan while simmering.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 30mg