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Creamy Tuscan Marry Me Chickpeas
Creamy Tuscan Marry Me Chickpeas
Ketuk untuk melihat
10m
Persiapan
20m
Masak
4
Porsi
1K+
Tampilan
easy
Dinner
Italian
by Yumzy
A comforting, plant-forward twist on the viral skillet sensation featuring tender chickpeas simmered in a velvety sun-dried tomato, garlic, and parmesan cream sauce.
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Bahan-bahan
- ✓30 ml olive oil
- ✓1 medium shallot
- ✓4 cloves garlic
- ✓15 ml tomato paste
- ✓120 ml sun-dried tomatoes
- ✓1 tsp dried oregano
- ✓0.5 tsp red pepper flakes
- ✓180 ml vegetable broth
- ✓180 ml heavy cream
- ✓2 cans (15 oz each) chickpeas
- ✓480 ml baby spinach
- ✓120 ml parmesan cheese
- ✓0.5 tsp kosher salt
- ✓0.3 tsp black pepper
- ✓60 ml fresh basil leaves
Periksa kembali resep untuk memastikan keakuratannya.
Instruksi
1
Warm the olive oil in a wide skillet over medium heat. Add the diced shallot and cook until softened and translucent, about 3 minutes.
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Tip:Keep the heat moderate so the shallot softens without browning quickly.
2
Stir in the minced garlic, tomato paste, chopped sun-dried tomatoes, dried oregano, and red pepper flakes. Cook for 1 to 2 minutes until fragrant and the paste turns a deep brick-red hue.
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Tip:Cooking the tomato paste directly in the oil deepens its umami sweetness.
3
Pour in the vegetable broth and heavy cream, whisking gently to combine with the aromatics and scrape up any flavorful browned bits from the pan.
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Tip:Ensure the broth is at room temperature or slightly warm to prevent the sauce from separating.
4
Add the drained chickpeas, salt, and black pepper. Bring the liquid to a gentle simmer, then reduce heat to medium-low and let cook for 8 to 10 minutes until the sauce thickens and coats the back of a spoon.
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Tip:Press down lightly on a small spoonful of chickpeas to break them open; the starch helps naturally thicken the cream.
5
Stir in the baby spinach and grated parmesan cheese. Cook for 2 minutes until the spinach is fully wilted and the cheese has melted smoothly into the sauce.
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Tip:Remove from heat as soon as the cheese incorporates to maintain a silky texture.
6
Taste and adjust salt or pepper as needed. Garnish with fresh basil and serve immediately.
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Tip:Serve with warm crusty bread to scoop up every drop of sauce.
📝Catatan Koki
Store leftovers in an airtight glass container in the refrigerator for up to 4 days. Reheat gently over low heat on the stovetop with a splash of broth or water to loosen the cream sauce. Pairs wonderfully with toasted sourdough, pasta, or fluffy rice.
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chickpeas
viral
skillet dinner
vegetarian
quick dinner
comfort food
marry me chickpeas
vegetarian skillet recipe
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