Test Kitchen

One Pot Creamy Lemon Pepper and Garlic Chickpeas

Name: One Pot Creamy Lemon Pepper and Garlic Chickpeas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2 tablespoons plant-based butter; 1 large yellow onion, (finely diced (225g); 6 cloves garlic, (finely minced (30g); 1 1/2 teaspoons coarse cracked black pepper; 1/2 teaspoon onion powder; 1/2 teaspoon garlic powder; 1/8 teaspoon red pepper flakes, (optional); zest of 1 lemon; 1-2 tablespoon all-purpose flour (or gluten-free 1:1 flour blend); 1 1/2 cups unsweetened non-dairy milk (360mL); 1/2 cup full-fat coconut milk (120mL); 1/2 cup low-sodium vegetable broth (more if need to thin) (120mL); 1/2 cup plant-based parmesan (120g); 1 tablespoon miso paste; Zest of 1 lemon; 2-3 tablespoons fresh lemon juice; 30 ounces canned chickpeas, (drained and rinsed (400g); Fresh parsley, (chopped); Extra vegan parmesan; Thin lemon slices; More black pepper; Drizzle olive oil

4 servings

porciones

10 minutes

tiempo activo

30 minutes

tiempo total

Comenzar a Cocinar

Ingredientes

2 tablespoons olive oil

2 tablespoons plant-based butter

1 large yellow onion, (finely diced (225g)

6 cloves garlic, (finely minced (30g)

1 1/2 teaspoons coarse cracked black pepper

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/8 teaspoon red pepper flakes, (optional)

zest of 1 lemon

1-2 tablespoon all-purpose flour (or gluten-free 1:1 flour blend)

1 1/2 cups unsweetened non-dairy milk (360mL)

1/2 cup full-fat coconut milk (120mL)

1/2 cup low-sodium vegetable broth (more if need to thin) (120mL)

1/2 cup plant-based parmesan (120g)

1 tablespoon miso paste

Zest of 1 lemon

2-3 tablespoons fresh lemon juice

30 ounces canned chickpeas, (drained and rinsed (400g)

Fresh parsley, (chopped)

Extra vegan parmesan

Thin lemon slices

More black pepper

Drizzle olive oil

Instrucciones

Build the flavor base

Heat a large skillet over medium heat. Add 2 tbsp olive oil and 2 tbsp plant-based butter. Once melted, add the diced onion and cook for 5-7 minutes until translucent.

Add the lemon pepper flavor

Stir in: 6 cloves mined garlic, 1 1/2 tsp cracked black pepper, 1 tsp salt, 1/2 tsp each onion powder and garlic powder, 1/8 tsp red pepper flakes, and the zest of 1 whole lemon. Cook for 30 seconds or until fragrant. Add 1-2 tbsp all purpose flour and stir together. Cook for 1 minute.

Make it creamy

Slowly pour in the 1 1/2 cups non-dairy milk while whisking continuously. Add in 1/2 cup each coconut milk and vegetable stock. Stir together. Add in 1/2 cup grated parmesan and 1 tbsp white miso. Simmer gently for 3–5 minutes until slightly thickened.

Add chickpeas

Fold in 30 ounces chickpeas and simmer another 5–7 minutes until everything thickens into a glossy creamy consistency. Add in the zest and juice of 1 lemon.

Tip: Taste here. It should feel: creamy first, then bright, then peppery at the end. Adjust to taste. Add salt if desired. If you need the sauce to be thicker, lightly mash about 1/4 cup of the chickpeas into the sauce.

Optional pairings include: with toasted bread, rice, quinoa, or another grain, over baked potatoes and more!

Nutrición

Tamaño de la Porción

1.5 cups

Calorías

477 kcal

Grasa Total

28 g

Grasa Saturada

8 g

Grasa No Saturada

15 g

Grasa Trans

1 g

Colesterol

Sodio

1652 mg

Carbohidratos Totales

43 g

Fibra Dietética

11 g

Azúcares Totales

2 g

Proteína