Creamy Lemon Pepper Chickpea Skillet

Ingredients

• 2 tbsp unsalted butter
• 2 garlic (cloves, minced)
• 2 tsp lemon pepper seasoning
• 0.5 tsp salt (shared amount with mustard powder)
• 0.5 tsp mustard powder (shared amount with salt)
• 2 tbsp all-purpose flour
• 1 cup vegetable broth
• 425 g chickpeas (drained; cans are 425 g each)
• 1 cup heavy cream
• 0.5 cup Parmesan (freshly grated)
• 0.25 cup Italian parsley (chopped)
• lemon (sliced, for serving)
• black pepper (coarsely ground, for serving)

Steps

1. 1

   Melt the unsalted butter in a large saucepan over medium heat.

2. 2

   Add the minced garlic, lemon pepper seasoning, salt, and mustard powder. Cook for 1 to 2 minutes, until the garlic is fragrant.

3. 3

   Stir in the all-purpose flour until combined.

4. 4

   Slowly drizzle in the vegetable broth, stirring as you pour. Bring the mixture to a gentle simmer and cook until the sauce thickens.

5. 5

   Stir in the drained chickpeas. Cover the pan and let simmer for about 5 minutes.

6. 6

   Remove the pan from the heat. Stir in the heavy cream, freshly grated Parmesan, and chopped Italian parsley.

7. 7

   Serve garnished with sliced lemon and coarsely ground black pepper. The sauce will continue to thicken as it cools.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over low heat, adding a splash of broth or cream to loosen the sauce. Freezing is not recommended because the cream sauce may separate.

Nutrition per serving

• main
• vegetarian
• one-pan
• quick
• skillet
• creamy