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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 minServes 2Nutri-Score B€
from @michellehillier5 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • onion (finely chopped)Produce1 piece
  • garlic (minced)Produce3 pieces
  • vegetable broth (for sautéing)Pantry120 ml
  • tomato pastePantry30 g
  • jarred roasted red peppers (drained and sliced)Pantry150 g
  • Boursin cheese (crumbled)Dairy100 g
  • chickpeas (cooked, rinsed and drained)Pantry480 g
  • fresh spinach (washed)Produce100 g
  • Parmesan (finely grated)Dairy30 g
  • sourdough bread (sliced and toasted)Bakery4 pieces

per serving

Nutrition

545kcal

Carbs
65 g
Proteins
24 g
Fat
21 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Grater

step by step

Method

  1. Sauté the onion

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

  4. Wilt the spinach and finish

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

  5. Serve

    • Serve hot with slices of toasted sourdough.
    Step 5
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