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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 minPour 2Nutri-Score B€
par @michellehillier5 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

2 personnes
  • onion (finely chopped)Fruits et légumes1 morceau
  • garlic (minced)Fruits et légumes3 morceaux
  • vegetable broth (for sautéing)Épicerie120 ml
  • tomato pasteÉpicerie30 g
  • jarred roasted red peppers (drained and sliced)Épicerie150 g
  • Boursin cheese (crumbled)Produits laitiers100 g
  • chickpeas (cooked, rinsed and drained)Épicerie480 g
  • fresh spinach (washed)Fruits et légumes100 g
  • Parmesan (finely grated)Produits laitiers30 g
  • sourdough bread (sliced and toasted)Boulangerie4 morceaux

par portion

Nutrition

545kcal

Glucides
65 g
Protéines
24 g
Lipides
21 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Poêle
  • Râpe

pas à pas

Préparation

  1. Sauté the onion

    • Heat a little oil in a frying pan over medium heat.
    • Add the onion and sauté until soft and translucent.
    Étape 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.
    Étape 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.
    Étape 3

  4. Wilt the spinach and finish

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

  5. Serve

    • Serve hot with slices of toasted sourdough.
    Étape 5
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