Marry Me Chickpeas

• servings: 4 servings
• active time: 5 minutes
• total time: 15 minutes

Ingredients

2 Tbsp unsalted butter (28 g)

4 cloves garlic (minced)

½ tsp each salt, oregano, crushed red pepper flakes

¼ tsp ground black pepper

½ cup sun-dried tomatoes (roughly chopped)

1 cup vegetable broth (236 mL)

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

1 cup heavy cream (can sub half-and-half)

½ cup grated parmesan

2 Tbsp chopped fresh basil

Directions

Flavor base

Flavor Base: Heat 2 Tbsp unsalted butter, 4 cloves garlic, ½ tsp each salt, oregano, crushed red pepper flakes, and ¼ tsp ground black pepper in a large saute pan or pot over medium heat. Cook for about 2 minutes, until garlic is fragrant.

Add fillings

Fillings: Stir in ½ cup sun-dried tomatoes, 1 cup vegetable broth, and 2 15-oz cans chickpeas. Continue cooking on medium, uncovered, for 5 minutes.

Serve

Finish: Remove from heat. Stir in 1 cup heavy cream ½ cup grated parmesan, and 2 Tbsp chopped fresh basil. Serve warm with crusty bread.

Notes

Double the quantities

Nutrition

• Calories: 432 kcal
• Total Fat: 22.3 g
• Saturated Fat: 12.9 g
• Cholesterol: 66 mg
• Sodium: 1204 mg
• Total Carbohydrate: 44.2 g
• Dietary Fiber: 8.3 g
• Total Sugars: 0.8 g
• Protein: 15.7 g