High-Protein Marry Me Chickpeas
- Cook Time: 30 minutes
- Total Time: 30 minutes
- Diet: Vegetarian
Ingredients
Scale
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 small shallot, finely diced
- 1/2 cup sun-dried tomatoes in oil, drained and chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (adjust for spice)
- 1 cup vegetable broth
- 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
- 1/2 cup freshly grated Parmesan cheese
- 2 cups fresh baby spinach
- Salt and black pepper to taste
- Fresh basil leaves for garnish
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the minced garlic and diced shallot. Sauté for about 2 to 3 minutes until the shallot is translucent and the garlic is fragrant, being careful not to burn the garlic.
- Stir in the chopped sun-dried tomatoes, dried oregano, and red pepper flakes. Cook for another 2 minutes to allow the spices to bloom and the tomatoes to release their oils into the pan.
- Add the drained chickpeas and vegetable broth to the skillet. Bring the mixture to a gentle simmer. Let it cook for about 5 to 7 minutes, occasionally mashing a few chickpeas with the back of your spoon to help thicken the sauce naturally.
- Lower the heat and stir in the heavy cream and the grated Parmesan cheese. Continue to stir until the cheese has melted and the sauce has thickened into a creamy consistency. This usually takes about 3 to 5 minutes.
- Add the fresh baby spinach to the pan. Fold it gently into the warm sauce until the leaves are just wilted. Season with salt and pepper to your preference. Remove from heat immediately to keep the spinach vibrant green.
- Top the dish with fresh basil leaves and an extra sprinkle of Parmesan if desired. Serve immediately while hot.