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Creamy Chickpea Skillet with Spinach, Roasted Red Peppers and Boursin
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Creamy Chickpea Skillet with Spinach, Roasted Red Peppers and Boursin

20 minPara 2Nutri-Score B€
de @michellehillier5 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

2 personas
  • onion (finely chopped)Frutas y verduras1 pieza
  • garlic (minced)Frutas y verduras3 piezas
  • vegetable broth (for sautéing)Despensa120 ml
  • tomato pasteDespensa30 g
  • jarred roasted red peppers (drained and sliced)Despensa150 g
  • Boursin cheese (crumbled)Lácteos100 g
  • chickpeas (cooked, rinsed and drained)Despensa480 g
  • fresh spinach (washed)Frutas y verduras100 g
  • Parmesan (finely grated)Lácteos30 g
  • sourdough bread (sliced and toasted)Panadería4 piezas

por ración

Nutrición

545kcal

Carbohidratos
65 g
Proteínas
24 g
Grasas
21 g
Adaptar utensilios

lo que usará

Utensilios

  • Sartén
  • Rallador

paso a paso

Preparación

  1. Sauté the onion

    • Heat a little oil in a frying pan over medium heat.
    • Add the onion and sauté until soft and translucent.
    Paso 1

  2. Build the base

    • Add the garlic and sauté with a splash of broth.
    • Stir in the tomato paste and the roasted red peppers.
    • Crumble in the Boursin cheese and stir until it melts.
    Paso 2

  3. Add the chickpeas

    • Add the chickpeas with the remaining broth and stir well.
    • Simmer until the chickpeas are hot and the sauce is creamy.
    Paso 3

  4. Wilt the spinach and finish

    • Stir in the fresh spinach until just wilted.
    • Season to taste and top with grated Parmesan.
    Paso 4

  5. Serve

    • Serve hot with slices of toasted sourdough.
    Paso 5
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