Creamy marry me chickpeas
Spain on a Fork · ♥ 4.6K likes · 77K views · 7 min video
Read about chickpeas in the BrightCulinary Book
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Ingredients
Method
Techniques
- 45 ml extra virgin olive oil
Heat a large fry pan over medium heat with the olive oil.
- 1 whole onion
- 5 cloves garlic
Add the finely chopped onion and roughly chopped garlic, coat in the oil and mix continuously 3 to 4 minutes until the onion is slightly translucent.
- 8 g all-purpose flour
- 1 g dried oregano
Add the flour and mix 1 to 2 minutes to cook off the raw flavour.
- ½ g dried thyme
- 1¼ g sweet smoked Spanish paprika
- ¼ tsp crushed red pepper flakes
Add the oregano, thyme, paprika and red pepper flakes and mix quickly so the paprika does not turn bitter.
Herbs and spices
- 240 ml milk
- 180 ml vegetable broth
Add the milk and vegetable broth and mix gently for about 5 minutes until slightly creamy.
- 2 can chickpeas
Drain and rinse two cans of chickpeas in a colander.
- 55 g sun-dried tomatoes
Add the chickpeas and the chopped sun-dried tomatoes, season with sea salt and black pepper and mix gently.
- sea salt
- freshly cracked black pepper
Lower to low medium and simmer about 10 minutes, stirring every 2 minutes or so to stop a film forming on the sauce.
- 15 g grated cheese
- 5 g fresh basil
- 10 ml fresh lemon juice
Off the heat, add the grated cheese, chopped basil and lemon juice and mix gently.
Cheese, basil and lemon to finish