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Creamy Chickpea Skillet with Spinach, Roasted Red Peppers and Boursin
20 minVoor 2Nutri-Score B€
B
20 min
20 minCreamy Chickpea Skillet with Spinach, Roasted Red Peppers and Boursin
recept van
Michelle Hillier Happy Habits
@michellehillier
5 recepten
5 imports
0 keer gekookt
wat je nodig hebt
Ingrediënten
onion (finely chopped)Groente en fruit1 stuk
garlic (minced)Groente en fruit3 stukken
vegetable broth (for sautéing)Voorraadkast120 ml
tomato pasteVoorraadkast30 g- jarred roasted red peppers (drained and sliced)Voorraadkast150 g
Boursin cheese (crumbled)Zuivel100 g- chickpeas (cooked, rinsed and drained)Voorraadkast480 g
fresh spinach (washed)Groente en fruit100 g
Parmesan (finely grated)Zuivel30 g- sourdough bread (sliced and toasted)Bakkerij4 stukken
per portie
Voedingswaarden
545kcal
- Koolhydraten
- 65 g
- Eiwitten
- 24 g
- Vetten
- 21 g
wat je gebruikt
Keukengerei
Koekenpan
Rasp
stap voor stap
Bereiding
- Stap 1
Sauté the onion
- Heat a little oil in a frying pan over medium heat.
- Add the onion and sauté until soft and translucent.
- Stap 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.
- Stap 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.
- Stap 4
Wilt the spinach and finish
- Stir in the fresh spinach until just wilted.
- Season to taste and top with grated Parmesan.
- Stap 5
Serve
- Serve hot with slices of toasted sourdough.
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