Mid Week YUMM! – Marry Me Chickpeas
“Marry Me” Chickpeas?! This Vegetarian Love Story is About to Steal Your Heart (and Taste Buds!)
Okay, fashionistas, get ready for a flavor fling that’s totally swoon-worthy! We’re taking the famously irresistible “Marry Me Chicken” – you know, that creamy, sun-dried tomato dream – and giving it a chic vegetarian makeover! Our secret weapon? Fiber-packed chickpeas, stepping in as the star and bringing their own delicious charm to the party.
From the velvety chickpeas swimming in that rich, umami-packed sun-dried tomato cream sauce, you’ll be reaching for crusty bread to soak up every last drop. Seriously, prepare for a culinary crush! Want to mix things up? This recipe is totally down to play! Swap those chickpeas for creamy white beans like cannellini or navy for a whole new kind of love affair. Get ready to fall head-over-heels for this veggie delight!
Ingredients
- 2 tablespoons oil from sun-dried tomato jar
- 1 large shallot, chopped
- 2/3 cup drained julienne-cut sun-dried tomatoes in oil with herbs, chopped
- 3 medium cloves garlic, minced
- 2 (15-oz.) cans no-salt-added chickpeas, rinsed
- 1 cup lower-sodium vegetable broth
- 1/2 cup water
- 1 teaspoon paprika, preferably Hungarian sweet
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon crushed red pepper, divided
- 1/2 cup heavy cream
- 2 tablespoons chopped fresh basil, divided
- 2/3 cup finely grated Parmesan cheese, divided
- 2 teaspoons unsalted butter, melted
- 4 ounces crusty whole-wheat baguette, halved lengthwise, then cut crosswise into 4 equal pieces
Direction
- Heat 2 tablespoons oil from sun-dried tomatoes in a large Dutch oven over medium heat until shimmering. Add 1 chopped shallot; cook, stirring often, until softened, 2 to 3 minutes. Stir in 2/3 cup sun-dried tomatoes and 3 cloves garlic; cook, stirring constantly, until the tomatoes are slightly broken down and deep red in color, about 2 minutes.
- Stir in 2 cans chickpeas, 1 cup broth, 1/2 cup water, 1 teaspoon paprika, 1 teaspoon Italian seasoning and 1/4 teaspoon crushed red pepper. Bring to a boil over medium heat; cook, uncovered, stirring occasionally, until the chickpeas are warmed through and the mixture is slightly reduced, about 3 minutes. Stir in 1/2 cup cream and 1 tablespoon basil; cook until the sauce starts to bubble around the edges. Remove from heat. Gradually stir in 1/3 cup Parmesan until melted and combined, 30 to 45 seconds.
- Brush 2 teaspoons melted butter on cut side of bread pieces. Heat a large cast-iron skillet over medium-low heat. Arrange bread buttered-side down in the pan; cook until golden brown and crisp on the edges.
- Top the chickpea mixture with the remaining 1/3 cup Parmesan, 1 tablespoon basil and 1/4 teaspoon crushed red pepper. Serve with the toasted bread.
Nutrition Information
| 545 | Calories |
| 28g | Fat |
| 57g | Carbs |
| 20g | Protein |
EatingWell.com
Enjoy this Mid Week YUMM! with some iTunes!
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