Clean recipe · thekitchn.com
Marry Me Chickpeas
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Original recipe: thekitchn.com
- Yield:
- 4 servings
- Prep:
- 600 sec
- Cook:
- 1800 sec
- Total:
- 2400 sec
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Ingredients
- 2 (about 15-ounce) cans chickpeas
- 2 tablespoons sun-dried tomato oil
- 1 medium yellow onion, diced (about 1 1/2 cups)
- 1/2 teaspoon kosher salt, plus more as needed
- 1/2 cup drained julienned or thinly sliced oil-packed sun-dried tomatoes
- 2 tablespoons tomato paste
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1 cup low-sodium chicken or vegetable broth
- 1 cup heavy cream
- 1 ounce Parmesan cheese, finely grated (1/4 cup store-bought grated or 1/2 cup freshly grated)
- 1/4 cup thinly sliced fresh basil leaves (2 to 3 sprigs), plus more for garnish
Instructions
- Drain 2 (about 15-ounce) cans chickpeas, but do not rinse.
- Heat 2 tablespoons sun-dried tomato oil in a 10-inch cast iron or high-sided skillet over medium heat until shimmering. Add 1 diced medium yellow onion and 1/2 teaspoon kosher salt, and cook, stirring occasionally, until softened, about 6 minutes.
- Stir in 1/2 cup thinly sliced sun-dried tomatoes, 2 tablespoons tomato paste, 4 minced garlic cloves, and 1/4 teaspoon red pepper flakes if using. Cook, stirring often, until the tomato paste is darkened in color, about 2 minutes.
- Stir in the chickpeas, 1 cup low-sodium chicken broth, and 1 cup heavy cream. Bring to a simmer. Simmer, stirring occasionally, until the flavors meld and the sauce thickens slightly, 10 to 15 minutes.
- Turn off the heat. Stir in 1 ounce finely grated Parmesan cheese and 1/4 cup thinly sliced fresh basil leaves. Taste and season with kosher salt as needed. Garnish with more thinly sliced fresh basil leaves.
Recipe Notes
Homemade beans: 3 cups drained cooked chickpeas can be substituted for canned.Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.