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Creamy Lemon Chickpeas
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Creamy Lemon Chickpeas

25 minServes 4Nutri-Score B€
from @melissareese7113 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • olive oilPantry15 ml
  • onion (finely diced)Produce100 g
  • garlic (minced)Produce6 pieces
  • red pepper flakesSpices15 g
  • canned chickpeas (drained and rinsed)Pantry900 g
  • half and halfDairy240 ml
  • chicken bone broth (or vegetable broth)Pantry240 ml
  • nutritional yeastPantry18 g
  • lemon (zested and juiced)Produce1 piece
  • salt (to taste)Spices3 g
  • black pepper (to taste)Spices1 g
  • fresh parsley (chopped, for garnish)Produce10 g
  • cornstarchPantry8 g
  • water (for the slurry)Other15 ml

per serving

Nutrition

329kcal

Carbs
33 g
Proteins
20 g
Fat
13 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Mixing bowl
  • Citrus juicer
  • Grater

step by step

Method

  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.
    Step 1

  2. Add garlic and spice

    • Add the minced garlic and red pepper flakes.
    • Cook, stirring, until fragrant.
    Step 2

  3. Build the sauce

    • Add the drained chickpeas, half and half and broth.
    • Stir in the nutritional yeast, lemon zest and lemon juice.
    Step 3

  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.
    Step 4

  5. Season and serve

    • Season with salt and pepper to taste.
    • Finish with fresh chopped parsley and serve.
    Step 5
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