Creamy Garlic-Lemon Chickpeas

Ingredients

• 1 tbsp olive oil
• 3.5 shallots (minced; 3-4 depending on size)
• 6 cloves garlic (minced)
• 1 tsp miso paste
• 2 tbsp red pepper flakes (1-3 tbsp to preference)
• 2 cans chickpeas (16oz cans, drained & rinsed)
• 1 cup heavy cream (produced on NYS farms)
• 1 cup chicken bone broth (or veggie broth; plus additional as needed)
• 2 tbsp nutritional yeast
• 1 lemon zest (from 1 lemon)
• 1 lemon juice (from 1 lemon)
• fresh cracked pepper (lots, to taste)
• salt (to taste)
• fresh parsley (for garnish)
• fresh basil (for garnish)

Steps

1. 1

   Heat 1 tablespoon of olive oil in a large pot or skillet over medium heat.

2. 2

   Add the minced shallots and sauté until softened and translucent.

3. 3

   Stir in the minced garlic, 1 teaspoon of miso paste, and 1-3 tablespoons of red pepper flakes. Cook for 1-2 minutes until the garlic is fragrant and the miso is incorporated.

4. 4

   Add the 2 cans of drained and rinsed chickpeas to the pot.

5. 5

   Pour in 1 cup of heavy cream and 1 cup of chicken or vegetable bone broth.

6. 6

   Stir in 2 tablespoons of nutritional yeast.

7. 7

   Bring the mixture to a gentle simmer and cook until the sauce has thickened to your liking, adding more broth if it becomes too thick.

8. 8

   Remove from heat and stir in the lemon zest and lemon juice.

9. 9

   Season with plenty of fresh cracked pepper and salt to taste.

10. 10

    Garnish with fresh parsley and basil before serving.

Notes

The author notes that a lower-calorie version and full macros are available at the link in their bio. The recipe is designed to be a one-pot meal for easy cleanup.

Nutrition per serving

• main
• vegetarian
• one-pot
• chickpeas
• creamy
• garlic
• lemon
• quick-dinner