Description
This one-pot creamy ‘Marry Me’ chickpeas recipe is a flavorful and comforting dish that combines the richness of coconut milk with the tanginess of sundried tomatoes. Perfect for a cozy night in!
Ingredients
Units
Scale
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Main Ingredients:
- 1 tablespoon oil from your sundried tomato jar (or olive oil)
- 6 garlic cloves, crushed
- 1 teaspoon dried thyme
- 1 teaspoon chili flakes
- 1 teaspoon salt
- 1/2 cup sundried tomatoes, finely chopped
- 400g cans of chickpeas, drained
- 1/2 cup chicken (or vegetable) stock
- 1 cup full fat coconut milk (or heavy cream, half and half or coconut cream)
- 1/2 cup parmesan cheese, grated
- Handful of spinach leaves
- 2 tablespoons of chili oil, to serve
Instructions
- Saute Aromatics: Heat the oil in a pot, then add garlic, thyme, chili flakes, salt, and sundried tomatoes. Cook until fragrant.
- Add Chickpeas and Liquid: Stir in chickpeas and stock. Simmer until chickpeas are tender.
- Finish with Creamy Sauce: Pour in coconut milk, parmesan, and spinach. Cook until the sauce thickens.
- Serve: Drizzle with chili oil before serving.
Notes
- You can customize the level of heat by adjusting the amount of chili flakes and chili oil.
- This dish pairs well with crusty bread or over rice.
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 8 g
- Protein: 12 g
- Cholesterol: 15 mg