Creamy Lemon Pepper Chickpea Skillet

• servings: 4 servings
• active time: 5 minutes
• total time: 20 minutes

Ingredients

2 Tbsp unsalted butter (28 g)

2 cloves garlic (minced)

2 tsp lemon pepper seasoning

½ tsp each salt and mustard powder

2 Tbsp all-purpose flour

1 cup vegetable broth (236 mL)

2 15-oz cans chickpeas (drained, 425 g cans)

1 cup heavy cream (236 mL)

½ cup freshly grated Parmesan

¼ cup chopped Italian parsley

To serve: lemon slices, coarsely ground black pepper

Directions

Flavor Base: Melt 2 Tbsp unsalted butter in a large saucepan over medium heat. Add 2 cloves garlic (minced), 2 tsp lemon pepper seasoning, and ½ tsp each salt and mustard powder. Cook for 1 to 2 minutes, or until garlic is fragrant.

Simmer: Stir in 2 Tbsp all-purpose flour until combined, then slowly drizzle in 1 cup vegetable broth. Bring to a gentle simmer until sauce thickens. Stir in 2 15-oz cans chickpeas (drained), cover, and let simmer for about 5 minutes.

Finish: Remove pan from the heat then stir in 1 cup heavy cream, ½ cup freshly grated Parmesan, and ¼ cup chopped Italian parsley. Garnish with sliced lemons and freshly ground black pepper! (Sauce will continue to thicken as it cools.)

Nutrition

• Calories: 582 kcal
• Total Fat: 43 g
• Saturated Fat: 20 g
• Unsaturated Fat: 10 g
• Trans Fat: 1.1 g
• Cholesterol: 108 mg
• Sodium: 861 mg
• Total Carbohydrate: 33.8 g
• Dietary Fiber: 26.4 g
• Total Sugars: 3.8 g
• Protein: 15.7 g