Marry Me Chickpeas (With Creamy Tuscan Sauce)
This creamy Tuscan chickpea recipe blends garlic, sun-dried tomatoes, and spices into a savory, rich sauce perfect for pasta, rice, or crusty bread.
Equipment
- 1 Skillet Large
Ingredients
Main Ingredients
- 2 tablespoons unsalted butter about 28 grams
- 4 cloves garlic minced
- ½ teaspoon salt
- ½ teaspoon oregano
- ½ teaspoon crushed red pepper flakes
- ¼ teaspoon black pepper ground
- ½ cup sun-dried tomatoes roughly chopped
- 1 cup vegetable broth
- 2 cans chickpeas 15 ounces each, drained
- 1 cup heavy cream or substitute with half-and-half
- ½ cup parmesan cheese grated
- 2 tablespoons fresh basil chopped
Instructions
Instructions
- Melt butter in a large skillet over medium heat until soft but not browned.
- Add minced garlic and sauté for 1–2 minutes until fragrant.
- Add salt, oregano, red pepper flakes, and black pepper. Stir well.
- Mix in sun-dried tomatoes. Cook for 2–3 minutes to soften.
- Pour in vegetable broth and bring to a simmer.
- Add chickpeas and simmer for 5–7 minutes.
- Reduce heat to low and stir in heavy cream. Cook 5 minutes.
- Stir in parmesan cheese until melted and sauce thickens.
- Stir in fresh basil just before removing from heat.
- Serve warm over pasta, rice, or with crusty bread.
Notes
For vegan version, use olive oil instead of butter, coconut cream instead of heavy cream, and nutritional yeast instead of parmesan.