Plat
Creamy Lemon Chickpeas
25 minPour 4Nutri-Score B€
B
25 min
25 minCreamy Lemon Chickpeas
recette de
melissareese711
@melissareese711
3 recettes
3 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
olive oilÉpicerie15 ml
onion (finely diced)Fruits et légumes100 g
garlic (minced)Fruits et légumes6 morceaux
red pepper flakesÉpices15 g
canned chickpeas (drained and rinsed)Épicerie900 g
half and halfProduits laitiers240 ml- chicken bone broth (or vegetable broth)Épicerie240 ml
- nutritional yeastÉpicerie18 g
lemon (zested and juiced)Fruits et légumes1 morceau
salt (to taste)Épices3 g
black pepper (to taste)Épices1 g
fresh parsley (chopped, for garnish)Fruits et légumes10 g- cornstarchÉpicerie8 g
water (for the slurry)Autres15 ml
par portion
Nutrition
329kcal
- Glucides
- 33 g
- Protéines
- 20 g
- Lipides
- 13 g
ce que vous utiliserez
Ustensiles
Poêle
Saladier
Presse-agrumes
Râpe
pas à pas
Préparation
- Étape 1
Soften the onion
- Heat the olive oil in a frying pan over medium heat.
- Add the diced onion and cook until soft and translucent.
- Étape 2
Add garlic and spice
- Add the minced garlic and red pepper flakes.
- Cook, stirring, until fragrant.
- Étape 3
Build the sauce
- Add the drained chickpeas, half and half and broth.
- Stir in the nutritional yeast, lemon zest and lemon juice.
- Étape 4
Thicken and simmer
- Mix the cornstarch with the water to make a slurry and stir it into the pan.
- Simmer, stirring occasionally, until thick and creamy.
- Étape 5
Season and serve
- Season with salt and pepper to taste.
- Finish with fresh chopped parsley and serve.
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