Creamy Marry Me Chickpeas | INSANELY Delicious & Easy to Make

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Heat a large fry pan over medium heat and add 3 tablespoons of extra virgin olive oil (45 ml).

Finely chop 1 small onion and roughly chop 5 cloves of garlic.

Add the chopped onion and garlic to the hot fry pan and mix them around to coat in the olive oil, sautéing for 3 to 4 minutes until the onions are slightly translucent.

Add 1 tablespoon of all-purpose flour (8 grams) to the pan and mix for 1 to 2 minutes to cook off the raw flavor.

Stir in 1 teaspoon of dried oregano (1 gram), 1/2 teaspoon of dried thyme (0.5 grams), 1/2 teaspoon of sweet smoked Spanish paprika (1.25 grams), and 1/4 teaspoon of crushed red pepper flakes (a little over 0.5 grams), mixing quickly to avoid bitterness from the paprika.

Pour in 1 cup of low-fat milk (240 ml) and 3/4 cup of vegetable broth (180 ml), mixing gently until a slightly creamy sauce forms, about 5 minutes.

Drain and rinse 2 cans of chickpeas (15 1/2 oz each) in a colander, then add them to the pan along with 1/2 cup of chopped sun-dried tomatoes (55 grams).

Season with sea salt and freshly cracked black pepper, mixing gently until well combined, then lower the heat to low medium and simmer for about 10 minutes, stirring every 2 minutes to prevent a film from forming on the sauce.

After 10 minutes, turn off the heat and add 2 tablespoons of grated cheese (15 grams), 1/4 cup of chopped fresh basil (5 grams), and 2 teaspoons of fresh lemon juice (10 ml), mixing gently until well combined.

Transfer the mixture to a serving dish and serve hot.

Cooking Techniques

Equipment Needed

Spice Level:

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