Description
Creamy chickpeas simmered in a rich tomato and garlic sauce with sun dried tomatoes and spinach. A comforting, flavorful one pan meal perfect over rice or pasta.
Ingredients
Scale
- 2 cans (400 grams each) chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1/2 cup sun dried tomatoes, chopped
- 1 cup vegetable broth
- 1 cup heavy cream
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 2 cups fresh spinach, roughly chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh basil, chopped
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add minced garlic and sauté for 1 minute until fragrant.
- Stir in tomato paste and cook for 1 minute.
- Add sun dried tomatoes and chickpeas, stirring to coat.
- Pour in vegetable broth and heavy cream.
- Add oregano, red pepper flakes, salt, and black pepper.
- Simmer for 10 to 12 minutes until the sauce thickens slightly.
- Stir in spinach and cook until wilted.
- Adjust seasoning if needed and garnish with fresh basil before serving.
Notes
- Simmer gently to avoid separating the cream.
- Add a splash of broth when reheating if sauce thickens too much.
- Serve over rice, pasta, or with crusty bread.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 8g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 9g
- Protein: 14g
- Cholesterol: 60mg
Keywords: marry me chickpeas, creamy chickpeas, vegetarian skillet dinner, tomato cream chickpeas